Free chips and salsa. You’ll rarely, if ever, get that in a taqueria in Mexico. But free pickled jalapenos, carrots, onions, garlic, and cauliflower? Help yourself. Chiles en vinagre, or en escabeche, are the equivalent of the Wisconsin supper club relish tray, and their spicy, sweet-and-sour profile is the ideal foil for meaty and/or beany dishes like the carne en su jugo at Los Gallos #2 or El Tacos Veloz.