Posts tagged ‘Taco’

March 8, 2011

The Real Deal | Taqueria Los Guachos

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The Tacos, Quesadillas and Volcanes at Los Guachos

Top picks from Persephone include anything with the very tender lengua (tongue), especially the quesadilla.  Also worth ordering  are the volcanes topped al pastor (pork and pineapple and heaven).

Lovely and loud with soccer on the two TVs, it’s a great spot to pop in for a quick snack washed down with sugary Cokes and Jarritos. The staff is friendly and fast and fawns over kids.  I can’t wait to go back.

Los Guachos | 5221 Godown Road | Columbus 43235 | 614.538.0211

More comprehensive location info and reviews can be found on AltEats and Taco Trucks Columbus.

January 24, 2011

Puffy Tacos | Leftover Brisket Part 3: Son of Braised Brisket

This is a seriously regional favorite.  So seriously regional that much of Texas won’t even know what these are.  Only the folks from San Antonio will smile knowingly and nod their head, saying, “Yes.  Puffy tacos.  We go way back.”  San Antonians love their puffy tacos.  So much so that the local minor league baseball team The Missions has a secondary mascot: a puffy taco.  PK tip: A bizzare seventh inning stretch tradition involves a small child that circles the bases in furious pursuit of the taco.  They almost always manage to tackle the taco just before the it reaches home.  Good times. I keep telling you to visit.

Some say they were originally created at Henry’s in San Antonio.  It’s different from a regular taco in the sense that the raw masa tortilla is simply fried, not griddled then fried as in most gordita, taco and chalupa shells.  The resulting shell is, well, puffy.  And delicious.  And like no other taco you can buy anywhere outside San Antonio.  You know you’re curious.  Go on, fire up that fryer.

N.I.O.S.A. Puffy Tacos, serves 4

For the filling:

Last bit of that braised brisket, about 3/4 pound, shredded, not chopped

1 T chile powder

2 T cumin (or comino, people)

1/2 c homemade chicken, beef or vegetable stock, otherwise use water.  Really.

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January 16, 2011

Breakfast Tacos, San Antonio Style

I grew up eating breakfast tacos.  Notice I did not refer to these as breakfast “burritos.”  You won’t find vegetables in these.  They are not some sort of fancy omelet in a flour tortilla.  They are typically leftovers and eggs wrapped in a warm flour tortilla.  They usually consist of some combination of the following : Meat (carnitas, chorizo, bacon, brisket, carne guisada), beans (usually refried), cheese (usually grated cheddar), potatoes, and eggs (scrambled).

In San Antonio, where I spent my early years, breakfast tacos are more popular than donuts.  There are places you can pick up a dozen for work (you’ll always get brownie points for this).  My favorite little taco place (read: hole in the wall) has housemade flour tortillas and a seemingly endless variety of fillings for your taco.  My favorite: bean, egg and bacon.

Thousand Oaks Breakfast Tacos

Refried Beans (mine were pinto, that I pureed, then reheated in bacon drippings and seasoned with chili powder and ground cumin)

Scrambled Eggs (I used Holistic Acres)

Slices of meaty fried bacon (mine was Neuske’s)

Small (not burrito sized, y’all) flour tortillas (I heat mine directly over my gas burners on the stove. Use tongs if you must, but I’ve got asbestos fingers and do it by touch, flipping and rotating until they bubble).

Assemble your taco with a base of beans, a spoonful of egg and a slice of bacon.  Fold in half as you would a soft taco.  Nothing more complicated than that.  Serve with hot sauce or pico de gallo.  This morning I didn’t have salsa so I used Sriracha for the heat.

Playlist included Give Back the Key to My Heart, by San Antonio boy, Doug Sahm.

 

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