In a tiny store front, Betzy Becker turns out rave-worthy quesabirria and street style carne asada and al pastor tacos on house-made corn tortillas. Sopes and picaditas — blue corn tortilla topped with fried beans and queso fresco — are part of a Mexican-Central American menu rounded out with aguas frescas and a tamarind “cocktail.” There’s even a pizzabirria, a large flour tortilla with three layers of cheese, meat and cilantro onions and La Mamasota (a big pupusa) which serve eight.