From a distance, you just know it's the real deal. Sparse gravel parking spots that challenge your…read moresuspension, a giant sign you can see from space, a quaint building that has probably seen its fair share of stories, and an intoxicating fragrance that lures you in before you even open the door. All classic signs of an authentic taco spot that's worth your time.
Tacos:
The al pastor was solid, but didn't quite blow my sombrero off. Surprisingly, it was the fajita meat that won me over--and I'm not usually a fajita kind of person. That was a plot twist I didn't see coming. Sadly, I didn't get to try the suadero or pork tamales because they were all sold out, which is probably the universe's way of telling me I was late. The barbacoa had that deep, earthy seasoning I love from Southern Mexico, but if you're from the North, it might be a bit more "exotic" than you bargained for.
Torta:
The torta was... well, let's just say it wasn't crowned King of the Meal. Flavor-wise, it was there, but it was a bit heavy on the ham and sausage. We ordered the al pastor torta, expecting some star action, but it felt more like a cameo appearance. However, points for the nicely toasted bread--crunchy on the outside, fluffy on the inside. It's a torta that's got potential, but maybe just needs a little rebalancing act.
Aguas Frescas:
The pineapple agua fresca was delicious--like sipping on tropical goodness--until I realized it was more like a tropical glacier, 90% ice, 10% juice. Honestly, it felt a bit like ordering a Starbucks drink during peak ice season. But hey, at least they upgraded me to a large, and the reusable cup is a win. Bonus: I'm now the proud owner of yet another cup to put on my already overcrowded kitchen shelf.
Salsas and Sides:
The salsas came in those wonderfully authentic plastic baggies that make you feel like you're smuggling delicious contraband. The green salsa was smooth with a solid kick--just enough to remind you it's got character. The red salsa? Spicy, but in a "good decision with a little regret" kind of way. Pro tip: it pairs perfectly with the potato, plus a dab of salt and a squeeze of lime.