Normally would, but the recommendation was specifically for the al pastor torta. I would’ve ordered cabeza or birria if the al pastor hadn’t been specified probably haha It did have nice texture, I guess I was just hoping for something spiced more like Taco’s Leo or something.
I was gonna ask for a place with cecina, so happy to see this new rec! Plus sesos, and suadero. Wonder if the suadero is legit brisket like tacos la Guera.
They don’t make their own tortillas though right?
I wish that Los Reyes Del Elote was open late…really want to go there.
My favorite is their tacos and quesadillas and a close third is their mulitas. It is only my second time so I have yet to go through the entire menu. I actually prefer the flor de calabaza quesadilla to the huitlacoche and I adore their tacos. The tripas and cabeza are awesome. The crunch on the quesadilla is crazy good. The elote asado is solid. Last time I got the boiled and I liked the asado more. I say skip the corn cups/cobbs and go for the mulitas, tacos and quesadillas.
I still need to try the gorditas and sopes. My friend got the mole tacos and he said they were solid. I’ll have to try them too.
No, bully for them. What I meant was if you go to a random place with suadero on the menu, you might get beef or you might get pork. You seem to have misunderstood me to mean that some days the same place will give you one or the other.
Ah, I see. Yes, as far as I know hardly anywehre actually serves brisket, which is what it is supposed to be. So I usually avoid ordering it.
I’m currently eating the pollo pozole at Poztol den Cano, and I will say that it’s a tremendously wonderful bowl of pozole, I’ll take this chicken over most suadero any day I think.
Although off to a thorny start, I’m pretty happy to be working my way through the Santa Ana list.
However, I discovered that Brougiere’s + my old ice-cream maker = AMAZING eggnog ice cream. It’ll even freeze up pretty well with some nice brandy added. And Trader Joe’s now has a $15 Armagnac that ain’t bad at all …
I like drinking it straight personally. I mixed it with brandy, was alright, but doesn’t seem to mix that well…maybe I’m just a sucker for that texture.
It’s not a great choice for something to down in mass quantities all day long I guess no… lol But in general is eggnog something you want to drink a carton of a day???
I actually did like to drink Brougiere’s straight up at one time. Would usually sip down about 6-8 oz (guessing) at a time. My tastes have changed (getting old?) and I prefer to sip the same amount but an eggnog (straight) that just isn’t so cloyingly sweet. A little rum or bourbon - sometimes cognac - and I’m good with Brougiere’s. Straus is kinda anaemic on flavor - too bad cuz I like their other dairy products - so I’m looking for another brand. And I’m not against trying the more commercially available brands.
Went to El Cabrito for a birria plate today as part of my continued adventures into Santa Ana. Compared to my awesome experience at Potzol den Cano yesterday, this was quite the letdown. Not really bad per se, but I was kind of surprised by how little birria you actually get for $18 (including tax + tip) here. The consomme was not that fragrantly spiced, and fairly watery compared to what one gets at places like Aqui es Texcoco, Taqueria Don Victor , or El Parian. The meat itself was pretty tough, and oddly dry for being soaked in sauce. Tortillas were pleasantly chewy, also not necessarily my preferred form of tortilla, not that thick, compared to the ones Don Victor , or El Parian serves. I’m afraid this was a definite miss for me in terms of birria.
I left hoping this is not the best birria in Santa Ana. On the plus side, the beans and rice were really tasty.
There’s actually a taco truck parked on Grand Ave. (between 14th/15th) directly across from the California Hospital Medical Center in Downtown/South Park that is actually make tortillas a la minute.
You can see the nice lady mixing the masa harina in a big bucket, by hand, then forming little balls, by hand, then flattening them with a brick-like thingamajig, by hand, then putting them on the griddle, again by hand.
Pretty cool.
Only identifier on the truck was “Blue on Blue Burger” but a search yielded no such creature.
Several Taco Trucks and tables do this now. It adds more labor (usually a sister, mom or mother in law) but it allows them to charge a little more in the usual race to the bottom world of street vending. The best one we’ve had recently was at the tire shop taco stand on Avalon near MLK. They use a nice yellow hand mixed masa. Still it’s missing a bit of the flavor and tenderness that an EXCELLENT tortilla has in Mexico, it’s has a little bit of that bland and leathery aspect that affect all the tortillas I’ve had of this type in the U.S.
Here’s a curve ball. Brought by a coworker who grew up in the area.
Sak Donuts.
I have no idea how the donuts are but the tamales are superb. They have both red and green sauce chicken tamales. Central American kind wrapped in banana leaves. The verde is really spicy but also really good. The masa is smoother and more moist.