Tacos El Plebe

Jan Osuna started his taco stand after moving to San Jose from Stockton. He sources almost everything, except for the produce, for Tacos El Plebe from his hometown of Mazatlan in the state of Sinaloa. Expect carne asada done the old way, grilled over mesquite charcoal until the smoke pierces the meat. Even the chorreada, a sope-like dish with melted cheese and grilled meat, is cooked over flame until crunchy. Tacos are available with both corn ($3) and flour tortillas ($4), which are sourced from a Sonoran tortilla maker nearby. The thick guacamole is made with 100% avocados, adding creamy freshness to each bite. Cebada ($4-$6), a counterpart to horchata made with barley, and Tonicol ($5), a colalike vanilla soda, are the specialty Sinaloan drinks.

Check instagram.com/tacos_el_plebee for location details.

Cesar Hernandez /The Chronicle Grilling meat at Tacos El Plebe in San Jose.