WHERE TO EAT The best Mulita in the world (according to food experts)

"All meats are cooked on mesquite in this handsome trailer parked on Avenida Rio Bravo just off of Cuauhtemoc Sur in Tijuana's Zona Rio, and adds another layer of depth to Tijuana's very good carne asada options. Mulitas, what we often refer to as a taco sandwich is another way to savor the fine grilled cuts here at El Nuevo Tecolote."

"This is something new that I haven’t encountered in the states before. A true mexican styled quesadilla. A quesadilla in Mexico is actually a taco with cheese. They don’t have those huge tortillas wrapped in cheese that you can find at your local favorite mexican restaurants in California. It’s totally different here and boy does that shit taste good!"

"Mulita is so successful that it's the star of the venue, it's accompanied with vegetables and beans from the pot, if the customer wishes so. A Mulita mixto, with tripe, chorizo and roast, plus beans and vegetables, is literally a telephone talk to God."

"Yet the best thing at Tio Flaco’s is the mulitas, which their mascot, Templeton the Octopus, helpfully describes as a “taco sandwich”. He’s sorta right, but he left off the sharp Mexican cheese used to bind it together—perfect."

"Cataloging a whole city’s worth of tacos isn’t easy, especially in a city like Los Angeles, with more tacos than you could ever hope to toss a tortilla at, let alone eat. But, dear amigos, we went ahead and did it anyway. Mulitas are comprised of grilled and roasted meats, melted cheese, and pico de gallo or other condiments sandwiched in between two corn tortillas. Find them at one of the several El Flamin’ Taco truck locations."

"This night we ordered our favorite the Mulita which is like a taco sandwich. You choose the meat then its topped with guacamole, salsa, onions, cilantro & cheese pressed in between 2 of the most delicious handmade tortillas. So good."

"Comprised of grilled and roasted meats, melted cheese, and pico de gallo or other condiments sandwiched in between two corn tortillas. Try a regional version from Michoacan called chavindecas at Birrieria Apatzingan. New Yorkers might call this a Mexican pizza."