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ITADAKIMASU!tacos in japan!
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Tinto de Verano
Summer is upon us my homies. Birds are chirping, the sun is out, calle 13 is blasting, and taco trucks are open for business. This is prime season for taquiando. Throw on some jorts and a nice pair of flip flops and grab a fresh taco.
Hasta la Vista,
Chancho
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Taqueria Juquilita
Although Annapolis is generally known for its crabs, water sports, and its inordinate number of douche bags who all seem to be wearing cargo shorts, we have also recently found some tucked away places that serve up some dank ass tacos. Chancho, El Mustachio, Abuelito and I cruised over to Taqueria Juquilita last Friday and we were not disappointed. I was initially skeptical because we heard about it from our friend who might just be biggest ginger-gringo alive. I became even more disheartened when I walked in and saw that they had cheeseburgers on the menu and an enormous bambi poster.
Once the tacos came out, however, all of my doubts were erased. I ordered al pastor, carne asada, and surtidos (essentially carnitas), all of which were delicious. According to the rest of the crew, the chorizo tacos were money as well. The tacos al pastor had little chunks of pineapple mixed in with the meat which is always nice, and all of the tacos came out at a good temperature. My only complaint is that the tortillas, while delicious, were a bit thick bringing you a little more tortilla than you might normally want. Other than that the tacos were solid.
The ladies working there were delightful and I would recommend checking this restaurant out if you are in the area and in the mood for a little taquiando. The location of Taqueria Juquilita is on our Google Taco Map link.
-Taco Pato
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Taqueria “El Cabrito” SuperChingon
We traveled to Annapolis, MD after receiving a hint from a homie that there were some underground taco trucks and Mexican joints in the area. Traveling with El Mustachio and Abuelito, two Cali boys who had given up all hopes of taquiando until they began reading the blog, we made our way into Eastport. When we arrived at the spot the taco truck was supposed to be and nobody had ever heard of one being there, we detoured to our backup restaurant and planned to break my homie’s leg for worthless directions. In my opinion, May is one of the best months of the year as it’s in between the frozen tundra winter and the humid, swamp-ass summer. As I was enjoying the relaxing drive and refreshing breeze, I was suddenly barraged with a combination of loud noises and intense g-forces.
“Fucking Taco Truck!” We’re not entirely sure, but we think El Mustachio was the one responsible for the high, discordant scream that rang throughout the car. Taco Pato’s trained eyes had spotted a white truck posted up in a parking lot next to a winnebago. The prospect of authentic tacos left him entirely unconcerned with basic vehicular courtesy such as the use of turn signals or pedestrian right-of-way. Trivial affairs like these are easily trumped when one is in the process of taquiando. We quickly piled out of the Suburb and made our way to the Taqueria “El Cabrito.”
Maybe it was not having eaten any proper tacos for a few weeks, or the ownership involved in finding our own local joint, or even the fact that we were taquiando with a few guests, but this humble Taqueria produced some superlative tacos. We ordered an array of tacos, hitting on all the major ones. It was the general consensus that the tacos al pastor triumphed the rest, however, the cecina res (thin sliced beef) and sudadero (basically brisket) put forth a strong effort. The salsa verde was very tasty, and even had the extra bonus of small avocado strips mixed in. The only complaint was the meat was a little gristly, but it does help add some nice flavor. The tortillas were thin and heated nicely on the grittle.
Since our first trip last Friday, the taquiando crew has made no fewer than 4 trips out there, oftentimes bringing some para llevar (to go.) All you Maryland residents who think that only “Crabs and Football” is what this state does better rethink your logic and make a trip out to the Taqueria “El Cabrito.” Check our Google Taco Map to find this spot.
In the words of our friend Mordecai-ito, this place is “some dank ass salsa verde shit…” ? Give him a break, he’s still working on it.
-Chancho
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A nice little trio of Carne Enchilada (top), Cecina Res (bottom left), and Sudadero (right) from the Taqueria “El Cabrito” in Annapolis, MD.
-Chancho
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For all you Annapolitans out there, we have found a hidden gem. Yes, it is possible to find good Mexican food in even the worst of places. Full post soon to follow, but in case you couldn’t wait: the number’s on the side of the truck, so holla at these homies.
-Chancho -
[Flash 9 is required to listen to audio.]
A little bit of music to put everybody in the right mood.
“Súbele el volumen a la música satánica
Vamos a quemarnos en el fuego con el diablo
residente el máximo exponente del pecado.”
-El Equipo Taquiando -
Feliz Cinco De Mayo Homies
-Chancho
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CINCO DE MAYO!!!!!!
Get your sombreros, tequila, and Tecate out. And most importantly eat some fucking tacos!! So from everyone here at Taquiando Happy Cinco de Mayo!
And yes we will be consuming all of these mini bottles tonight…
-Geraldito, Taco Pato, and Chanchitito
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VIVA MEXICO!fuckyeahmexico:(via mydoe)
Happy Cinco de Mayo!
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Chuchitos
Not many people are familiar with the wonder that is Guatemalan food. With Mexican food being as popular as it is, the cuisines of other Latin American countries are often forgotten. I can assure you, however, that Guatemalan food is definitely worth checking out if you have a Guatemalan population living near or around you. I took on the daunting task of making chuchitos for a couple of my Guatemalan amigos. Chuchitos are essentially chicken tamales with a particular tomato based sauce. Although I had never made these before here is my version of the delicacy.
Dough4 cups masa harina
2 cups home made chicken stock
8 tablespoons butter/lard/margarine
2 teaspoons salt
Sauce
4 tomatoes
1/2 cup chicken stock
3 guajillo peppers (stem and seeds removed)
1 tablespoon sesame seeds
4 cloves garlic (peeled)
1 onion (peeled)
2 limes (juiced)
olive oil
Extra
6 poached chicken thighs (poach with onion, carrots, bay leaf, and use broth for dough, and sauce)
corn husks (heated in hot water)
Mix masa, stock, margarine, and salt mix till it forms a solid dough. Reserve. Heat large pan with 1 tablespoon of olive oil until smoking. Add tomatoes, onions, and garlic. Lightly blacken everything, but make sure everything is thoroughly cooked. Mash tomatoes up and let reduce by one third. In a separate pan toast sesame seeds, and guajillos until lightly browned. Add tomato mixture, sesame seeds, guajillos and lime juice to blender. Blend until smooth. Season to taste with salt.
Fill corn husks with 3 tablespoons of dough. Add a couple pieces of chicken, and a little sauce. Roll tightly, and seal with small strips of corn husks. You could also easily use butchers twine if you’d prefer. I just think the husk gives it a nice look. Steam for around an hour and a half. Serve with the sauce, and some ensalada de rabano (coming soon!) Since the sauce isn’t really spicy. I charred a couple of jalapenos, sliced them, and added some fresh lime juice, and salt, and served them as an extra condiment.
Enjoy.
-Geraldito.
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Super Tacos & Bakery
A lot went down this weekend. Although far from productive, the past couple days consisted of an epic mustache bash, ill music, warm weather, all-around debauchery, poor decisions and, of course, a little bit of taquiando. Our friend Mustachio and the taquiando crew ventured to Super Tacos & Bakery on Columbia Rd. in Adams Morgan. After searching for an elusive taco truck known to post up on that street, we stumbled upon this little taco nook, and were impressed by the menu. The most noticeable item on the menu and the dish that secured my patronage was the Gringo style taco with flour tortilla, cheese, ground beef, lettuce, and all the other typical white-boy jounts. Because they made the distinction between gringo tacos and authentic tacos, I knew that they understood the problem with most taquiandoers today. I decided to go with the tacos al pastor, as they are always my favorite, however, the crew ordered a few of each type (al pastor, beef, pollo, cochinita pibil, carnitas, and lengua…yeah that’s right, tongue tacos.)
Upon first opening my tin foil wrapped tacos, I was impressed with the layout: 2 heated corn tortillas topped with a seasoned pork doused in red sauce, cilantros, and diced onions. While I would go to Super Tacos & Bakery a million times before I stooped to Chipotle, these tacos were far from superlative. The meat had been cooked quickly and at too high a temperature to really extract all potential flavor, resulting in a somewhat tough, chewy product. Moreover, the tacos al pastor had no pineapple chunks, which, in my opinion, is what really holds the whole thing together, adding an element of sweetness to the spicy, salty meat. On the other hand, rather than excommunicating this spot, I am merely being picky, as I would definitely recommend it to people in the future. Oh, and did I mention that this place delivers? If you’re half as lazy as us three, then a delivery option will be a major factor in your electing where to go taquiando next.
Word Up
-Chancho
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Tequila Thursdays
I’ve gone ahead and decided to start a tradition here at Taquiando. Every thursday I am going to review a different Tequila. Although I’d like to focus on small-batch artisanal producers, I’ll review some of the big dogs as well. People need to be informed as to what Tequila really is so they stop drinking that caramel colored crap with salt and a wedge of lime.
Corralejo is not only my single favorite type of tequila, but the one that started me drinking the stuff. In my younger and more reckless years, I had one particularly bad evening with a bottle of Jose Cuervo, and I swore the stuff off after that. My homie Feliciano assured me that a shot of Corralejo reposado would force me to reconsider my discontinued tequila consumption. Feliciano was absolutely correct. I had never tasted anything like this before. Smooth, elegant, and I didn’t want to vomit after it went down. Now a bottle of Corralejo is certainly not cheap, but it is actually less expensive, yet far superior then everyone’s beloved Patron. I promise you this is the smoothest tequila you probably will ever have tasted. Try it in blanco, reposado, or anejo.
So since I really am not qualified to give a proper review on any type of booze, you need to just trust that this is the tequila to buy. My friend Feliciano also tells me that fine tequila causes absolutely no hangover. I love the guy, but I couldn’t disagree more.
-Geraldito
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El Paso Mexican Restaurant
Yesterday I spent the day retrieving a beverage fridge in Springfield, Virginia. After a few hours of work, I went with my co-worker to get lunch. He was really in the mood for a little Mexican food, which generally makes me nervous. The average person in this area has almost no clue as to what proper Mexican food is all about.
We settled on a pretty generic Tex-Mex restaurant. All the typical warning signs were there. All sorts of goofy shit on the walls. A lack of Mexican customers. A menu plagued with burritos, nachos, enchilada samplers, and of course tacos! I found a section in the menu that was particularly troubling. It was a section for Mexican style tacos, but they were using flour tortillas. I kindly asked my waitress if it were at all possible to get some corn tortillas for my tacos, and not that pinche guero flour bullshit. She was kind of amused, but happy to fulfill my request. The other thing which really scared me was that they offered tacos al pastor, but the menu indicated that it was a mix of carnitas and chorizo. Come on. It’s one thing to serve a garbage imitation of Mexican cuisine, but to flat out change a combination made in heaven is border line sacrilegious. So at this point I had lost all hope, preparing myself for a meal that I wouldn’t enjoy. My buddy had ordered the steako supremo or something stupid like that, and I was beginning to feel like he made the right choice. Now these certainly were not al pastor tacos, but the combination of carnitas, and chorizo was pretty money. The tortillas were nicely heated, and they were served with a decent salsa verde. Not really as hot as I’d like it, but I was thoroughly impressed. Certainly not the best food around, but if you are in the area it is definitely worth checking out, and having a couple tacos.
-Geraldito
