| rev:text
| - Basis for my starred ratings (which skews heavily to the food or drink):
1 star: Never again.
2 stars: Poor food, poor experience, extraordinary measures in order for me to come back.
3 stars: Average, nothing really special, nothing particularly bad.
4 stars: Very good, would definitely return.
5 stars: A favorite, one of the best.
Eat here. Eat here all the time. Like your life depended on it. And of course, get the tacos.
Don't know why it took me so long to get to this place, and I regret not going sooner. Months of great tacos lost.
I ordered four tacos: al pastor, lengua, chiwas, and tripa. This place is a tad more expensive than other Mexican joints for tacos that are a little bigger than your average street-style taco. That is more than made up for in the quality of the tortilla and meat.
I would say the weakest of the four I tried was the al pastor. Correct me if I'm wrong, but I didn't see a spit-roast for the al pastor mat. A tad dry and a tad less flavorful than the best al pastor that I've had. Still good, I wouldn't call it bad, but I don't know f I'd order it again given the other options.
The lengua was soft, moist, decently flavored. Some pieces had a little extra chew to them to add a little textural variation, overall, a very good lengua taco.
The taco chiwa is a combination that I have not tried before. Beef, ham, cheese, jalapeno and Hatch chiles. I know this may not make sense, but this combination was subtly flavorful, in a very good way. The mild cheese balanced out the saltiness of the ham, the beef added the richness and the chiles added the the heat and cut some of the richness. I expected pops of flavor, but instead, everything mellowed into each other for a balanced, almost "light" experience, given that the thing was mostly filed with protein. The namesake taco here is worth it.
Finally, the tripa. I think this was the single best taco here. Cooked chicharron-style, it was clean (not muddy), crispy, and delicious. I could eat these all day, even with the tortilla. just pop them in my mouth one by one. They are that good. Get over your squeamishness and try the tripa. It is a treat, becoming more rare to find in the Valley. (I miss ya Huachinanga.)
A full quarter of my charro beans was meat, which made them some of the most flavorful charro beans I've ever had. Bits of ham, beef, and chicharron in the broth made the tender beans super meaty and delicious.
My horchata was more than acceptable. It as pretty good.
So, excellent meat. Excellent tortillas. Minimal toppings, as it should be. All summing up to an excellent taco - one of the best in the Valley, some of the best I've tried in the nation. (El Chato, look out.)
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)