Not for nothing, but a burrito should not be a benchmark for the quality of Mexican food. It is more of a Tex-Mex thing.
I was hoping this joint was going to be a taqueria. Hmmm? In Boston? How silly of me. Let me just preface this by saying that I grew up in LA, I've taken cooking classes in Mexico, I was married to a Mexican (and her family, too) and I'm a carpenter who has eaten off of taco trucks for 25 years. I don't claim to be an authority but I've been around.
This past Saturday I tried a pork milanesa cemita. The pork was thin and crispy. It was quite good by itself but in the under-cheesed sandwich it got lost. I wouldn't mind paying the 6 bucks if it were a bit heartier. I would like to try the steak and chicken ones.
I had the steak taco. The steak by itself tasted good and was a good sized portion. The two tortillas they were served in were, well, limp, limp in every imaginable sense of the word. Its as if they were microwaved or steamed. A good taco with two tortillas can be made into two tacos, at Dorados' you need one tortilla to hold the other one together. I ordered another one and asked if they could grill the tortilla. "Sure no problem." Same thing, they probably had no idea what I was talking about.
I tried the chorizo. This had some orange grease--usually a good sign--but it seemed under-spiced, and was finely ground and looked and tasted more like some hamburger type concoction.
A good taco isn't difficult to make. A tortilla needs to be cooked on a grill or comal until it puffs up, There is no other way, period. Add meat, some raw onions, cilantro, salsa, and maybe a little crema and cheese and you have a pretty damn good taco. Just my dos centavos.