Tacos Sinaloa derives its name from the Mexican state of Sinaloa. Located adjacent to the Pacific Ocean, the state is known for its mariscos, or seafood. And Tacos Sinaloa certainly lives up to that expectation.

If you enjoy seafood, the taco de camarón is a great dish to try. Served atop two corn tortillas, this taco is packed with refreshing, firm, slightly sweet shrimp and topped off with pico de gallo and a smoky salsa roja.

If you’re feeling traditional, opt for the al pastor. A classic in the world of tacos, al pastor at Tacos Sinaloa is pork spit-roasted in a rich spice marinade that has noticeable hints of cumin and a variety of peppers.

For a more adventurous meal, try out the restaurant’s specialty choices of buche, cabeza, tripitas and lengua — the last being my personal favorite.

The taco de lengua is soft, melty and unctuous, and it falls apart easily. Its garnishing of chopped onions, cilantro and a healthy spoonful of salsa verde helps cut through all those rich flavors. 

Regardless of what tacos you order, asking for radishes, pickled carrots and chiles is a must. The pickled vegetables, or escabeche, provide a crunchy, acidic snap between bites, and the crisp, peppery radish slices also help balance the flavor.

Lastly, don’t forget to order Tacos Sinaloa’s horchata. While generic horchata is often described as tasting like Cinnamon Toast Crunch milk, at Tacos Sinaloa, churro milk is a more apt description. Although that may not sound like much of a difference, the horchata here is truly worlds apart.

For a meal that altogether costs less than $10, Tacos Sinaloa is surely doing its part to feed the students of this college town.