El Toro Carniceria of Santa Ana is a very well-known spot at 1st Street and Bristol, a stone’s throw from the hip Arts District. It’s actually a two-part affair, composed of the main store and the smaller prepared food annex. The main store is very useful in its own right, but the tacos, among many other things, come from the prepared-food annex. The annex isn’t tiny, but it fills up fast. El Toro’s lengua has pleasant aromatic notes of cilantro and onion, and, like all their meats, is always cut up to order and steaming hot. Like any taqueria, you can of course get any meat in any form, and everyone has their favorite dish with their favorite meat. The star of any taco from El Toro is definitely the meat, although every component has its place in the dish. Usually, I go for a torta, but the first time I went to El Toro Carniceria, I saw some tacos being made for another customer, but it was how they make their tacos that really appetized me. For a taco lengua, the person behind the counter simply grabs a handful of lengua, kept in large pieces in the case, runs a cleaver through it a couple of times, and scoops it into double-layered house-made corn tortillas. A generous pinch of onion and cilantro finishes the simple, delicious, and massive taco. There are a variety of great salsas available, but for me that just detracts from the simple perfection of the meat, tortillas, onion, and cilantro.