These tacos were just rolling in flavor. The crunch on the fried shell was the perfect decibel of crisp. However, it was a merely a distraction, a tasty armor for the gooey tender filling inside. The tacos were packed full of pork that had obviously been slow cooked. The choice of cheeses was audacious: Cohitia, a cows milk aged cheese from Michoacán. It reminded me of a good mozzarella, but with hints of Parmesan, ricotta,  and even feta. I guess that’s what you get when you age queso fresco for three months in a cave. It was yummy. Top all of this with fresh lettuce slathered in crema, avocado salsa, and salsa fresca. Add salsa roja, at your own risk. The pineapple cucumber aqua fresca was the perfect pairing. What an excellent light meal!