Irwin Sánchez, a cherubic taquero from La Resurección in Puebla who started operating out of a window in front of the now moribund Cevicheria El Rey two weeks ago is passionate about his craft. I know this from talking to him, tasting his food, and getting a recommendation to try his comida from none other than Steven Alvarez.

At the recommendation of the specialist in taco literacy I went with a pair of flour tortilla wrapped tacos arabes and a corn tortilla with cochinita pibil. Don Irwin points out a lot of cooks rely on spice mixes when making the Yucatán pork specialty. No such shortcuts are taken at Tlaxcal Kitchen where the meat is seasoned with clove, cinnamon, allspice, and bitter orange, among other things. Excellent on its own the cochinita pibil is even better with pickled onions and habanero that have just a whisper of clove.

For a guy who’s been covering food in Queens for more than 20 years I am woefully late to the tacos arabes game. “Taqueria La Oriental in Puebla City was one of the first places to serve tacos arabes,” Don Irwin schooled me as I happily munched on the flour tortilla wrapped pork whose origins lie with the Lebanese. “I tried to recreate the same flavors.” Those flavors include sumac that Sánchez sourced with the help of his son’s Lebanese music teacher and a fermented chipotle sauce. The fermentation was a happy accident. He couldn’t quite get it right and then he came upon a jar of it that he had accidentally let sit for two weeks.

Don Irwin is especially proud of his cemitas and makes the bread for the Puebla City style sandwiches from scratch several times a day. Listening to him wax rhapsodic about the sesame studded bun made me realize it is as important to a cemita as the right demi-baguette is to a proper Vietnamese sandwich.

Sánchez seemed disappointed I didn’t get a cemita so I promised to try one on my next visit. He wanted me to have the steak version, a gigantic well-fried slab that overhung the bun, which was smeared with refried beans and packed with quesillo cheese, pickled chipotles, and just the right amount of papalo, a lemony herb that is a must for cemitas.

My only complaint about the sandwich is that it was much bigger than I expected, leaving me jealous of my dining companions sumptuous looking tacos al pastor. I guess they will have to wait until my next visit.

It bears pointing out that like Dr. Taco, Sánchez is also an educator who has taught cooking classes and is as passionate about preserving Mexico’s indigenous Nahuatl language as he is about tacos arabes and cemitas. In facy his outfit’s name comes from the Nahuatl for tortilla.

Tlaxcal Kitchen c/o Cevicheria El Rey, 85-16 Roosevelt Ave, Jackson Heights