Tiny Taco Stand in Mexico Wins Michelin Star

El Califa de León is a nondescript taqueria in Mexico City. The taco room is a “hole in the wall”: three by three meters, with room for just a few people. But since Michelin added it to its first Mexico guide, it has been inundated with customers. Along with locals, hordes of tourists wait for their orders, with queues stretching across the street, The Guardian reports .

Taqueria El Califa de León opened its doors in the San Rafael neighborhood of Mexico City in 1968 – and has been in business for more than 50 years. It takes its name from the bullfighter Rodolfo Gaona (nicknamed El Califa de León). It differs from all other establishments that have received a Michelin star in both its size and simplicity.

"The secret is the simplicity of the tacos. Tortilla, red or green sauce, that's it. That and quality meat," said Rivera Martinez, one of the chefs who has worked at El Califa de León for 20 years.

The stall is also praised by Michelin for this — the guide's authors call the combination of ingredients "elementary." One serving costs five dollars.

There are only four employees: while the chef fries the meat, one cuts it, another makes flatbreads, and the last one stands behind the cash register. Despite the crowds of tourists, the team works very well together - according to locals, they wait for their food for no more than five minutes.

"I have no idea how many [tacos] we made today. A shit ton," a cashier told reporters as he continued to take orders. The long lines left little room for people to stand and eat, reporters said.

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