Finally got to Salvador's in Tigard. It's just a little hole in a strip mall down Hwy 99W/Pacific past 217 towards the coast about 2 miles, I would guess. It's on the north side, maybe 135000-ish. Anyway, it was disappointing. If you've been there and been disappointed don't let it color your chances of going to the downtown Woodburn store, the best of the Salvador's I've been to. The one in Tigard had soggy-ish pan dulces and mediocre carnitas. The Salvador's in Woodburn (even the other location in Woodburn isn't as bad as this Tigard one) is a big step up in every way.
On the way home I stopped at another Taqueria on the south side of 99W about 130000-ish called Sanchez. Interesting. I had tacos de carnitas and asada. Interestingly, they come on what look like housemade flour tortillas as opposed to corn. The signs say everything's made fresh daily. They were pretty decent. The meats inside were good, too. The carnitas were tender but not crispy, but still decent. The asada was good, like you get in street stalls in Mexico, little well-seasoned chopped up pieces of steak with a little bit of a crust on them from proper searing. The salsas there were both firery and flavorful, though pretty typical in style of taqurias. I think the red one could melt your tongue. Anyway, I think it's an interesting option because of the housemade flour tortillas. You don't see that often in taquerias, only occasionally in Mexican restaurants in Portland and usually they're conveyer belt tortillas that are better than average, but not great. These are better than what you would get at most of those places. And, admittedly, most people (not me) prefer flour to maize tortillas.