Bredgy L.
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I was expecting just takeaway tacos, but I was taken in by the buffet of unique salsas of varying spice levels. The salsa roja is tangy and mildly sweet, with a refreshing finish, while the salsa verde brings a brighter finish from tomatillos that’s easy on spice. The habanero salsa is mildly fragrant with the pepper’s signature fruitiness, yet still has a manageable spice. The standout was the salsa morita, though, bringing a smoky-sweet flourish to chili oil with dried raisins, layered with savory undertones and crunchy peanuts. The suadero has exceptionally tender, almost buttery beef that yields without resistance. Even more tender than the suadero, the carnitas practically melt in your mouth with its higher fat content, without feeling greasy and packed with umami. The pescado brings a light, refreshing counterpoint to the richer meat. The white fish is delicately flaky, encased in a thin, crisp batter that retains crunch and topped with crisp slaw and chipotle mayo.