Get on the bus: Eat inside at seats in the front half that line a thin window rail; hear the hiss of the flattop in back and smell all the promise of street-style gustatory goodness to come. Or park at tables in the shade outside and watch a crowd amass at lunch. We’ve praised El Poblano Mobile before. You still can’t go wrong with tacos like chicharrón ($3/two), seriously spicy and gooey-fatty with a touch of sour in the oily finish. A big foam cup of horchata ($3) will see you through the heat, cinnamon heavy and unabashedly sweet. We find less success branching out with an al carbon quesadilla ($7), the seared beef entirely buried in thick greasy cheese with a house salsa only able to add so much character. Chicharron-queso-frijol pupusas ($8/three) follow the oily trend, much more sogged and heavy than say, Monse’s, our local standard. The beans add an almost peanut-buttery nuttiness to the mildly porky affair, and an oregano-bright, zesty pickled side slaw adds what freshness it can.