Chris Ho
I love a SoCal taco truck burrito. While wandering through neighborhoods in San Diego or Oakland you just might happen upon one of these glimmering burrito phantasms. One whose magic lies not only in its ability to house three employees, a full kitchen, a small child, and a working automobile, but also an ability to produce a burrito that surpasses the flavor and value of every misfunded Mexican restaurant the Northwest.

So when I find myself in a trappy little joint like Cha Cha Cha Mexican taqueria, I don't assume I'll be blown away by their burrito ability. A conservative, modern interior sporting appropriate local artwork in an airy space along with a friendly, diligent staff, Cha Cha Cha breathes clean metropolitan air. This said, the food is inordinately tasty.

Cha Cha Cha's takeout advantage comes in the form of its three locations across downtown PDX (a fourth coming soon to Sellwood). The quality is consistent enough that you may know what to expect from any location. Good stuff, cheap.

Although the to-go menu displays some of the smallest print I've ever seen, I was able to make out every variety of taco, torta, burrito, and quesadilla I could imagine. Generous dinner plates that miraculously remain under $5.50 fill a spot for those of us that need to binge.

Highlights include the fish burrito, which contains juicy Pollock fillets, rice, cabbage pico de gallo and guac. In other words, not some weird-ass tartar sauce fish burrito like I've been unpleasantly surprised by at other taquerias.

Thumbs up as well go to the pollo burrito that incorporates perfectly seasoned chicken with a beans, rice, pico de gallo combination. Plus, it's nice to have the option to stay and eat when staying doesn't mean sitting on a curb or at the lone picnic table. JFK