Apologies and Tacos


Tacos on the grill at a street stand.

photo courtesy of Wick Sakit

First of all I would like to extend a huge apology to Jeff O’Brien for my mishandling of his taco rant! I accidentally posted it under my own name. I could swear that I selected “Jeff” for author, but apparently it didn’t save. Anyway, me listed as an author gives the article a rather strange slant, as he repeatedly refers to “his wife”. As many of you know, I do not have a wife.

Speaking of Jeff’s illustrious and lovely wife, she pointed out that the word is “chingadera” not “chingadero.”

Also, I would like to call your attention to the following vignette. El Codo commented on Jeff’s article, but his writing really deserves more attention that that. The following writing is by El Codo:

The family and I drive past the taqueria tables and chairs which are placed half in the street, parking under the shade of a small laurel we walk in la sombra close to the side of the little shops. Already I can smell charcoal brazier carne al pastór, y beeeeeereeeeeah. We no sooner get seated in the Pacifico plastic chairs than a young girl dashes up and asks “¿Que quiere a tomar” All five of us order “Cocas”.

The orders are taken, Jesús, Brenda and I each order three of various kinds. The niñas order two.

“Chop! Chop! Chop! Chop!” comes the sound of the meat cleaver as the man shreds the beef. The masera returns bearing two large platters of condiments. Pickled red onions, radishes, guacamole, and pico de gallo. The huge seared chilies jalpeños arrive next.

Five minuted later the young girl returns with a platter of tacos. Utter confusion reigns as al pastor is sorted from al carbon. Pilár and Dalia dive in. I hear hear Jesús ask the waitress “¿Hay Jugo?” this means the steaming clear broth extracted in the al pastór process. “¿Cuantos?” the waitress asks. We three adults hold up an index finger. The kids don’t like the broth because it arrives at near boiling temperature and in translucent disposable glasses — sipping means the utmost in dexterity to pinzer the tip of the cup with the fingers and take the most tentative of sips. “Ahhh, is it ever good!” The hot liquid makes our foreheads sweat!

I like to load all three of my tacos differently with the condiments. Pico de gallo for the first one, then lots of pickled onions and radishes for the second and then the last taco gets drenched in guacamole. What a challenge it is to fold up the last taco so that when I take a bite the guacamole doesn’t squirt out. This is genuine guacamole, with tomato and a hint of chile.

¡Ayyyyyy Que Rico!

4 Responses to “Apologies and Tacos”

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  1. No apology needed, it’s all great and I loved David’s post and your follow up, awesome writing!

  2. Se me hace agua la boca. I know what I’m having for lunch.

  3. Don Cuevas says:

    Birria: one of my all time favorites. We had bowls of similar Caldo de Cabeza when at Doña Chilo’s in Fco. Villa, Michoacán yesterday, but ¡lástima! it was very salty and the shredded meat was not as tender as to that which we are accustomed.

    My present favorite spot for this dish, very well made, is at David’s on Carretera Federal 120 on the edge of Tzurumutaro, Michoacán, across from Abarrotes Los Fresnos. (That’s where we buy our eggs and Agua Ciel). David has been in business at this location for about 6 months. Open from about 8 a.m. to 1 p.m., or until supplies run out. I once arrived late-ish, and he looked at me dolefully, and reaching deep into the steamer pot, pulled out a testicle, with ancillary ductwork still attached.
    I decided to try again on another day.

    Don Cuevas