Eddie Morán’s loved tacos for as long as he can remember.
“They’re simple, easy and fast,” Morán says. His love for them runs deep. He even has a taco tattoo on his left wrist. At his restaurant, Lalo’s Taqueria in Lebanon, he makes food that’s pretty (and Instagrammable), keeps it locally-sourced and affordable.
As the mid-week lunch rush picks up at Don Quijote, salsa music plays in the kitchen as oil crackles and the chop-chop-chop of onions, peppers and cilantro echoes. Huge pots of carne guisada simmer on the stove.
Green plantains are ready to go in case a client orders one of the Manchester restaurant’s defining dishes: mofongo.
