Chef Danny Betancourt visited Tacos El Vaquero in Colonia Gabilondo in this episode of Una Mordida Tacos Tijuana. This time, two tacos were sampled, one of flank steak and the other of picana, which cost 75 pesos ($ 3.95 USD).

Taco de Arrachera (Arrachera Taco)

This is the first taco given to our host; it is placed in a flour tortilla with grill marks visible; it is pretty thick and enormous in size; it also contains flank beef, chimichurri, and aguamole.

When tasting it, the chef stated that the fact that it is served in a flour tortilla is extremely evident owing to the taste, thickness, and texture; he also noted that the roast flavor is reasonably present in the meat, as well as the fact that it was roasted for about 34 hours. The taco maker suggested the chimichurri, which enhances the taco's taste.

The avocado was "aguamole," which refers to guacamole that has been blended with fluids and has lost its taste, and the cut was somewhat excessively salty. This cue received an 8.6 rating.

Taco de Picana

This taco is likewise served in a flour tortilla and contains the picaa cut, which is about half a finger thick, aguamole, and a chile de arbol sauce with oil, same as the last taco.

When tasting the taco, the chef commented that the sauce was not as spicy as it could be, but that it added intensity to the taco; the picaa meat has a high amount of fat as a characteristic, so it could be felt in this taco and chewing it became somewhat tedious; for the second bite, our host feels the spiciness of the sauce more and less the fat, so suggested that perhaps a slimmer cut could help the fat to be less prominent.

The aguamole was the weak part, as it was in the previous block; hence it received an 8.1 grade.

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