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: Like many small, family-owned Latino restaurants in Dallas, Los Torres Taqueria began quietly turning out spicy, heady Mexican cooking right under the city's nose. Business has been a little slow, said Ramiro Torres, who runs the restaurant with wife Irene and her sister Evangelina, but he notes the weekends have been picking up on occasion. Order both the barbacoa roja and the birria at the back counter and be sure to specify hand-made corn tortillas. The tacos cost around 50 cents extra depending on the meat you choose, but the tortillas are larger, fluffier, stuffed with more meat and ultimately more economical. Freshly pressed flour tortillas are also available but they are dry, thin and gummy in comparison. Whichever you choose, hand-made tortillas take time, and here each round is made to order, so spend some of your wait perusing the plastic buffet table turned salsa bar, stationed in the middle of the small dining room. Gather onions and cilantro and pickled onions so pink they look straight from a cartoon. Grab the creamy green sauce in a squeeze bottle if you're craving brightness and sunny serrano, or the red one if you'd like something with a more dark and sinister heat. There are various other salsas made from coarsely ground chiles, onions, cilantro and garlic for the taking, provided you have the patience to ladle them into small plastic cups.