When the recession forced Sergio Espana out of the construction business two years ago, he figured it was time to fill what he saw as a gap in the market and start serving the kind of tacos he enjoyed when he lived in Los Angeles. It took Espana longer than he thought, but Tortacos finally opened in a little shopping strip about a year ago. Its palette is cheerful in tangerine and lime; a tidy open kitchen lets diners in on the action of a hot grill. Tongue, steak, chicken and pork (sweet from its pineapple marinade) are served on two-ply corn tortillas that can be accessorized with a bonanza of fresh toppings from the help-yourself condiment cart. A combination of three tacos, plus house-made chips and a soda, goes for $7.50. Tortacos is a hybrid shop; there are tortas, or sandwiches, on the menu, too.
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