It’s not about innovative menus or fushion nonsense at Mexican Taqueria Habanero, shelling out Puebla-style eats just outside of Columbia Heights. It’s about authenticity, manifesting itself most notably in the restaurants insistence on making their tortillas on-the-spot daily. Corn masa is churned and molded into discs before being rendered edible on the hot griddle. And the house-made thing extends to just about everything: huaraches, salsas and quesadilla shells. Yeah, authentic. Fill your corn base with ten options: steak, chicken, tinga poblano (shredded chicken sausage), barbacoa, al pastor, carnitas, shrimp, tilapia, mushroom or cactus. The tortas are notably huge. Grab a margarita or Corona and take comfort in knowing you’re about to eat the real thing.