Birria Taco
This was the first taco given to our host. Like any traditional birria taco, it has birria meat (with some pieces of tendon), beans, onion, coriander, and red sauce with two fried corn tortillas. When he took a bite for the first time, Chef Danny had to add some lime drops because the taco was so saturated it needed some acidity to balance it out.
Tortillas were “half cooked” so certain areas were still soft, making a contrast of textures. Neither the vegetables nor the sauce could be tasted in the taco. Meat was lacking in flavor, despite the combination of meats and grease in it. According to our host, “It was lacking in flair and it didn’t really taste like birria.” There was also a lack of adobo chiles and birria spices. This is why this taco gets a rating of 6.5.
Price: $1.25 dollars (22 pesos)
Quesataco
This has the same elements as the previous taco, including the tendon pieces. What distinguishes this taco is the Jack cheese, melted in between the two tortillas. This is a fatty kind of cheese which adds a nice taste and improves the meat flavor, which still has the same previously stated issue.
The sauce could be noticed in this taco, not being particularly spicy, meaning that one could taste the flavor of the chiles. The tortillas were fried much better, which really pleased our chef, and the tendon pieces added even more flavor to this taco. Due to this combination of things, this taco gets a rating of 7.8.
Price: $1.5 dollars (30 pesos)
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