If you haven’t experienced the, uh, interesting ordering system at Tacos El Gordo, then you haven’t truly lived. One of the valley’s more confusing restaurant arrangements that involves three ordering lines — each specific to meat or dish — means picking the wrong line can be disastrous. Luckily, the best meat lies at the end of the first, and inevitably longest, line: adobada. This marinated rotisserie pork cooked by open flame is crispy, flavorful and tinged with cinnamon — and always worth the wait.