After all only me and Jose from the Observer were visited by the unidentified objects and this was the first time ever after dozens of lengua tacos. I guess I can take some comfort knowing it is a rare occurance. After reading a few cooking websites and taco blogs I found only one recipe that warned eaters of gristle in their lengua meat. My go-to taco for guaranteed beefy flavor with tender texture had just been compromised. But when a hard piece of who- knows-what hit my tooth I was shocked. Over the past year or so we’ve become used to the occasional gob of fat or inedible pieces of gristle. Lesson #2: The tongue bone’s connected to the tooth bone.After tracking down some red sauce I was much happier as the roasted chile sauce added a lot to the bland meats. Finally, we scarffed down the lengua and learned our next lesson. The carne asada looked promising and delivered a crispy exterior, though not enough browning to add the next step of flavor. ‘A’ appreciated the flaky strips of chicken breast over thigh meat which she sometimes finds to be chewy. While the chicken exhibited a spicy red hue, the tender white meat was one dimensional, relying too heavily on salt for flavor. A dousing of the mild sauce didn’t help the bland al pastor. The salsa verde served alongside added a hint of spiciness but lacked the flavor of fruity fresh chiles or tart tomatillos. We were happy to see these double-wrapped, three bite babies after a streak of larger, more filling tacos ( Taqueria Rinconada and an upcoming review of Hugo’s Beer and Tacos).Īfter waiting patiently for most to get their food we dove into our tacos. While I was worried we might have too much food in the end, the tacos came out nice and small. We ordered two of each: carne asada, lengua, pollo, and spicy pork (the taco lady’s kind translation of ‘puerco al pastor’ to my gringo self). Wish we had the latter. After that disaster I did manage to find out that “the business” of the day would be four tacos- the only four they offer. Me: *blank stare* *blink*, “Buh…Excuse me?” Taco Lady: *blank stare* *blink*, “How can I help you?” Taco Writers in the Line Behind Me Whom I Respect and Admire: “Snicker, Snicker, Chortle, Chortle”īeing the first to mosey up to the order window in front of an intimidating bunch of food writers takes guts, but not brains.
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