In a city teeming with taquerias El Cotorro’s tacos aren’t your typical Duke City fare. The contents of each specialty taco is sauteed in a pan once an order is placed and then stuffed inside a homemade flour tortilla. The restaurant’s six different salsas are also made in-house daily using recipes from the Yucatan region of Mexico. Be sure to check out the seafood tacos which feature a rotating fish of the week. “We do something different every time” said head chef and general manager Javier Romero.