There is nothing extraordinary looking about Rodríguez Taco Shop from the outside in a small strip…read moremall also housing Manami, a noted Filipino eatery.
The interior is ordinary except for the city scene mural of Guadalajara, Jalisco, México. However, Yelper Rob B. raved about the Taco al Pastor and recommended a visit. So glad I did!
Tacos here are drop dead flavourful in a way that emphasizes the satisfying Umami richness of the ingredients. Whoever is the cook, has a great grasp of what makes food taste great in the venerable style of cocina casera in most cases.
Tacos:
1) Suadero is beef shoulder long braised in beef bouillon, possibly onion powder, sliced onions. The beef comes our moist, soft yet with a chaw. The broth marinade adds that extra richness that ups the beefiness. This is the best, exemplary Suadero I have experienced so far.
The Tortillas de Maís used has definite ground corn aroma that plays into the meat flavours. Chopped onions and cilantro leaves add even more soapy, green herbal, & allium funkiness. Suadero here is the sh_t in a very good way!!!
2) Al Pastor has sweet, moist pork with a touch of "red adobo sauce made from dried chilies (like ancho and guajillo), achiote paste, garlic, and spices." Rodríguez version is closer to the standard version with finesse. Same Tortilla de Maís, onions, cilantro.
(However, the al Pastor by Carnitas Michoacán on Victory & Coldwater Canyon in the 1990's with a touch of unorthodox Worcestershire sauce was revelatory.)
3) Puerco en Salsa de Chile Verde: The Tomatillo adds a sweet sour acidity while the cilantro has an underlying green, vegetal funkiness that pairs well with the meaty, sweet fibrous pork butt meat. There is even an undertone of aromatics that vaguely reminds me of Indian curry.
Bit of green chiles like Jalapeño has piquancy to stimulate the taste buds and has distinctive bellpepper like aromatics. Slow cooked under low heat keeps the Salsa Verde green retaining the flavors of the original ingredients. Good, solid dish.
Accompanied by mushy rice in slightly tomato based Umami broth. Frijoles de Pinto are mashed into a smooth purée with a bit of broth. Good.
4) Taquitos Dorados: 3 standard rolled Tacos stuffed with shredded beef fried in oil. Very bland since the beef didn't seem pre-seasoned with a spice rub. The fried tortilla de Maís was crispy.
Really stingy with the Guacamole being a thin smear of light green fluid on the Taquitos along with Crema Mexicana, diced tomatoes, shredded iceberg lettuce, scattering of dry, fake parmesan cheese instead of the classic Queso Cotija with its well fermented, funky richness.
Rather disappointing Taquitos Dorados considering Rodríguez has other more enticing, culinarily competent dishes.
1-4a) Horchata: Sweetened rice based drink ramped up with Mexican vainilla, canela/cinnamon made in house. Good drink to quell some of the piquant Salsa Roja, that tasted very close to Jalisco based Tapatillo bottled Salsa, and had a bit of chile heat kick.
Service here is basic, well meaning, and adequate. 4 stars