Tacos. No explanation required.
Tinga is sweet n' sour, Mole Poblano is sweet and earthy. Steak Picado is my favorite, meaty and juicy in a salsa that has some sass. Cochinita Pibil has a sweeter lift, and the shreds of juicy pork taste like they've been braising for days. Don't save this one for last - it burns so good. Chicharron has an interesting texture. There's still some crunch, otherwise it gets slimy and chew in green chile, and I mean that in the funnest way possible. Bistek en Salsa Roja tastes like an old soul, a flavor that cuts nice and deep.
You will get thirsty, and the Agua Fresca is a must. The cantaloupe tastes like you're drinking straight nectar, and it's hard to stop when you start.
Try all the tacos. Every single filling is distinctly delicious, and each bit is so drastically different you'll never decide which ones you want more. The Taco Sampler makes this possible, brilliant little three-bite delights served in handmade tortilla.
Tinga is sweet n' sour, Mole Poblano is sweet and earthy. Steak Picado is my favorite, meaty and juicy in a salsa that has some sass. Cochinita Pibil has a sweeter lift, and the shreds of juicy pork taste like they've been braising for days. Don't save this one for last - it burns so good. Chicharron has an interesting texture. There's still some crunch, otherwise it gets slimy and chew in green chile, and I mean that in the funnest way possible. Bistek en Salsa Roja tastes like an old soul, a flavor that cuts nice and deep.
You will get thirsty, and the Agua Fresca is a must. The cantaloupe tastes like you're drinking straight nectar, and it's hard to stop when you start.
There's nothing at Guisados that won't impress you, and there's nothing you can't afford. They do all the hard stuff and they do it right. Parking is a pain in this part of town, but walk it off because it's worth it.
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