One thing that distinguishes Arandas' tacos from those at other taquerías is its selection of rare-for-taco meats such as buche (pig stomach) and tripas (cow intestines). Regardless of meat choice, the restaurant uses down-soft tortillas as a base, cramming them with huge chunks of savory onions and cilantro and topping them with a tangy salsa to make their humble specialty a gourmet meal.
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