Taco review! TL;DR - get the carnitas, only available on weekends. It's hard to spend a better $2.50.
When I heard that the creator of the Asheville Taco Map named our local panaderia and Latin market Los Nenes one of his top stops for tacos, I was excited. That plus the fact that they serve carnitas on the weekend and I already stop in regularly to buy their fantastic homemade salsa, and this had to happen ASAP.
So after binge-watching Netflix's "Taco Chronicles," we got in line the next possible Saturday behind lots of hungry families ordering steaming catering trayfuls of carnitas and chicharrones by the pound. It all looked great and we definitely over-ordered tacos. We settled on two carnitas, two barbacoa de borrego (lamb v. beef, thank you Google Translate), and one lengua and chicken taco each. The taquero behind the counter was all smiles and kindly let us sample the chicken to make sure the spice-level was OK for our sensitive babe (consider it toddler-approved).
Good to know: 1) pay at the grocery register after you order, before you eat in/carryout; 2) don't forget to toss a couple bucks in the empty jug on top of the deli case labeled "propinas gracias"; 3) beans and rice are only available weekdays; 4) watch out for small bone chips in the barbacoa.
The meats all seem to be made in house, while, according to the article, Los Nenes sources the tortillas from Georgia (https://www.citizen-times.com/story/entertainment/dining/2019/07/01/ashevilles-10-best-tacos-according-taco-map-creator-luis-martinez/1489531001/). The person behind the counter warms the tortillas to order in a panini press and makes the tacos right in front of you. (Try not to drool on the window glass.). Then get in line to pay the cashier and head up the steps to the refrigerator area to grab your preferred toppings, pickles, lime wedges, and house-made salsa (the green is gluten-free; haven't confirmed about the red, but probably). As a condiment junkie and raw-onion hater, this was the ideal setup for me to customize each bite. My stomach is growling just remembering!
The tacos are overstuffed with meat and come encased in two thin, pliable corn tortillas. The meltingly tender, moist carnitas were our favorite, especially topped with some acidic toppings to blast through the rich meat. A little sprinkle of salt and squeeze of fresh lime, and they were totally crave-worthy. The barbacoa were also tasty, if a little less thrilling. Lengua we both found a bit dry and gamey - much better elsewhere. Chicken is breast strips stewed with peppers and onions and a tad bland on its own but a good bite with salsa. And the salsa roja is off the hook with charred pepper bits and a good dose of salt - so addictive.
Overall I think there are better taco joints, notably Muñoz and the Los Tacotes truck in front of Root Bar in EAVL. And it's definitely a no-frills experience at Los Nenes - you're eating in a little butcher shop/bakery/grocery market. But Los Nenes is the first taco joint here I've found making traditional confit-ed carnitas. And they are really good! The line of folks hailing from Latin America knows what's up.
We will definitely be back for carnitas! And I recommend buying the $1 Styrofoam cups of their homemade salsa anytime you want an upgrade for your chips, stews, or sauces at home. Thank me later :) read more