Being originally from Oakland, CA all of these reviews saying how authentic El Pelon is make me laugh.
Let's start with the basics. First off, you don't use ROMAINE lettuce in a burrito. You don't water down your sour cream and squirt it onto the various dishes with a ketchup bottle.
When you prep meat for a burrito, you make sure it's lean and cut thin, so that when someone takes a bite they don't get half the contents of the burrito all over their lap.
El Pelon is definately better than most but anyone who thinks this place squashes Anna's is smoking something fierce.
On top of that, the service is unnaceptably slow for a taqueria.
A good place for El Pelon (and most taquerias in boston) to start is to make refried beans that don't taste like they came from a can.
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