BajaNomad - So what makes a good taco stand?

So what makes a good taco stand?

JESSE - 10-11-2005 at 11:00 PM

Been thinking about this one lately, Tacos are to Mexico as Burgers are to the U.S., but what makes a great Taco? what makes a great Taco stand? is it the salsas? the tortillas? the beef? location? or what?

David K - 10-11-2005 at 11:05 PM

The beef and toppings... I love Tacos el Yaqui for their carne asada 'Perrones' (the cook making dog barking sounds as he chops the meat is pretty funny stuff, as well)!

Best fish tacos are in Bahia de los Angeles (with cold Pacificos)... at China's stand next to Lizbeths market/Internet.

Diver - 10-12-2005 at 05:56 AM

We used to stop at the Mr. Fish corner stand coming into La Paz, on the way to CCC and the marina. First time we spotted about 25 people waiting for food so we turned around to try it. Best fish tacos I ever had (not inluding yours, honey). Always had to have just one more.
They're gone now due to lot's of new development.

What made them great ? Fresh tortillas, fresh cooked fillings, great salsas.
The location was just a dusty parking lot with one ancient picnic table next to a busy road.

Bruce R Leech - 10-12-2005 at 06:21 AM

Quote:

Originally posted by JESSE
Been thinking about this one lately, Tacos are to Mexico as Burgers are to the U.S., but what makes a great Taco? what makes a great Taco stand? is it the salsas? the tortillas? the beef? location? or what?

I think it takes all of the things you mentioned JESSE.

bajajudy - 10-12-2005 at 06:25 AM

Defintely lotsa fresh salsas. Fresh tortilla, warmed just right. and the freshest of whatever goes inside. Frest seafood, carne asada cooked and chopped to order. Al pastor sliced off when ordered with a teeny slice of pineapple on top.
A table is nice but not a necessity. One reason I like Gonzalez Hermanos in La Paz is the unbelievalbe assortment of salsas and salads.

Diver-I think that there are some other Mr. Fish open now or at least it seems as though I have seen others around town.

Cincodemayo - 10-12-2005 at 09:19 AM

Combination of all ingredients together. A customer just brought back some Carne Asada beef from a guy near the TJ-San Diego border. I BBQ'd it up and it was fantastic. I'm waiting for the guy's phone number to get some shipped....I made some fresh guacamole and fried up some sweet onions with it and dang it whooshed me back to Baja..

Depends on the clients you are looking for

jrbaja - 10-12-2005 at 09:31 AM

For gringos, the most popular I have seen is El Viejo in Los Barriles.
Fresh everything including the salsa bar, where you add your own toppings. (Many) including chiles in cream sauce, YUM!!
Scallops, Fish, Carne Asada, Pollo, Vegetarian, Good stuff!

Racing or action sports on a TV. Tables and chairs, a sink to wash hands, and COLD cervezas.

Come to think of it, it was really popular with the locals as well!

rpleger - 10-12-2005 at 10:12 AM

Quote:

Originally posted by Pompano

My ideal taco is a fresh fish or shrimp taco from Demo's in Mulege's square. Pile on his fresh salsa, cukes, and guacalmole. Order 3 at least. Eat with gusto and Dibble all over the place....the proper stance of eating a taco is muy importante!

Roger.... I belive that is Dimas's taco stand.

Cincodemayo - 10-12-2005 at 10:17 AM

JR...Last time went to Los Barriles we stopped at a taco stand at the top of the hill before going back to San Jose del Cabo...it was great food. Small place with about 6 bar stools but the tacos and ingredients were tasty.
They also had "I survived the hurricane" shirts that were well done for $10.

Cincodemayo - 10-12-2005 at 10:21 AM

JR...by the way do you know Andy and Sonya in Los Barilles? He fishes in Alaska and goes to their home down there to warm back up..they always take their 4 wheelers way out to the lighthouse on the beach..

All that you mentioned....

Hook - 10-12-2005 at 10:23 AM

...but, in this case, size DOES matter.

I dont like getting scrimpy meat/fish portions on my tacos, irregardless of the amt. of toppings I will put on it.

That lady in the old Wendy's commercial had it right......WHERE'S THE BEEF!"

[Edited on 10-12-2005 by Hook]

It's the Salsa

Al G - 10-12-2005 at 11:14 AM

Roasted jalapino salsa is the greatest!! :yes:

Haven't been to too many, but Baraja's in Todo Santos is good to me.

JESSE - 10-12-2005 at 11:49 AM

1.-Good salsa
2.-Tasty beef (or whatever)
3.-Fresh tortillas
4.-Location
5.-Large portions

comitan - 10-12-2005 at 11:52 AM

Its been hinted but the person running the stand,Personality, attitude, cleanliness.

[Edited on 10-12-2005 by comitan]

Sharksbaja - 10-12-2005 at 12:33 PM

hahahaha, you mean the chef IS important? :lol:

Wrong, they are only interested in the food! :spingrin:

comitan - 10-12-2005 at 12:43 PM

Sharks

We are talking about a taco stand, where the owner is the chef, and is right there dealing with the public, I know of a woman that has a Hot Dog cart in an area that has many but she does a fantastic business because of her personaliry, and humor, joking with the customers and probably teasing also. Ok in answer to you more directly who cooks that good food?

Sharksbaja - 10-12-2005 at 01:05 PM

Me, for the last 6yrs. I finally trained a couple of "very clean and articulate" cooks. It was a tongue in cheek reply. Of course hygenity is paramount although I don't think too many customers give it too much thought. Here in the U.S. anyway.

Taco stand or the Hilton, personal cleanliness in the food service biz is VERY important to myself. In Oregon a taco stand would also need a sink with hot water and soap or some facimile.

Anybody had the deep fried whole jalapenos

Hook - 10-12-2005 at 01:18 PM

at the fish taco stand on the square in San Quintin? Amazingly good!

I had never seen these at a taco stand before. Basically, they take a whole jalapeno, put a small slice in one side and throw it into the deep fryer (no batter). The slice lets the steam exit, otherwise KA-BLOOEY!. They leave it in about 1 minute and then throw it into a large bowl of soy sauce along with all the other condiments. Free for the taking, with the tacos. REALLY GOOD!!

I've made these at home and given some to my Mexican friends NOTB. THEY LOVE EM, AND SAY THEY HAVE NEVER HAD THEM EITHER. But most of them are from the Mazatlan area, so maybe it is a localized thing.

That said, I have become disenchanted with their tacos. They are now over 1.00 and their condiment offering is really limited now. No quasi-guac and no mexican crema the last time I was there. Instead of crema they were brushing MAYONNAISE on the tortilla before putting the fish in.

The guy is beginning to look like the "bottom line" is his ONLY consideration.

Cant remember the name; it begins with a "P".

Sallysouth - 10-12-2005 at 01:19 PM

The Best according to me is: Tacos El Rey in Loreto. Always fresh, constantly restocked and they stop serving when the fresh stuff runs out!! The best fish tacos!!!

Cinco

jrbaja - 10-12-2005 at 01:46 PM

I think I have met them. But a good portion of the residents of L.B. are Alaskan fishermen. And they are spreading out! It seems they have done well up there and are celebrating with places in Baja. I'ma thinkin these folks just love to fish!!!

Frst time I went to Jim Smiths,Ithought it was kinda unusual that he would bring out smoked salmon as an appetizer sorta deal. Salmon in Baja?

I now realize that most all the homes there are stocked up with Alaskan delicacies. Way cool!

Jesse, flavor and a minimum amount of flies (ceiling fans or ?) are also key issues.

Pelicanos in Rosarito also serves chiles as described by Hook. Best part about breakfast I think !

Cincodemayo - 10-12-2005 at 01:57 PM

JR...Andy and Sonya are great folks, known them for years and visited them the last day we were in Cabo...they have a great home there with a pool but unfortunately they didn't purchase the lot in front of them and the view was lost when the owners built their new home....but they are only a half block from the water. I couldn't believe the cost of homes in Los Barilles! But that's the case all over lower Baja :rolleyes:

Hang in there buddy

jrbaja - 10-12-2005 at 02:04 PM

If Loreto Bay works, you will be looking real good!

A friend of ours is building in Los B. and has a whole bunch of beach. He paid $1400.00 u.s. about 20 or more years ago for the land.
This is one HAPPY CAMPER !! :lol:

Cincodemayo - 10-12-2005 at 02:29 PM

JR...Mexico City was put on by one of the buyers who turns out to be one of the owners of the AZ Cardinals. First class tours of the city not to mention the game! Everyone we meet that has purchased in LB have been awesome. So far so good with everything they have said and done. Jim Grogan is an outstanding individual who really does care about the welfare of Loreto no matter what people who have never even met the man think. I'm a good judge of character and he is certainly full of character as well as personability.

comitan - 10-12-2005 at 02:35 PM

Pompano

Hermanos Gonzales, everyone I know agrees with you, They have something like 7 places of business in La Paz, all family run. There is one here in Centennario that they have been building for years very large may be just about ready to open.

bajajudy - 10-12-2005 at 03:37 PM

Just had un taco de carnitas y un de pescado from Barajas in Todos Santos today for lunch and am more than happy to report that they were both wonderful. Since I had read this thread before I left, I sat there and thought about what made everything so good. One thing was definitely the fresh tortillas de maiz. I love when you can actually taste the corn. The carnitas was warm and moist(I hate dried out carnitas!:fire

and the fish was lightly breaded and not greasy. In order to truly enjoy their condiments, you have to get up from your table and go over to the line of goodies to add to your taco. I really like the cole slaw on my seafood tacos. If that is not available, raw cabbage and crema will do just fine. But they had cole slaw. Sliced cuked and radishes are always a good side. Salsa fresca(cruda) however you call it. I like it on just about anything but tacos in particular.
For those of you who have never been to Barajas and are thinking "Yuck pork and seafood at the same place" Not to worry. The pork is on one side of the restaurant and the seafood frying cart is on the other.
BYW it was 78 when we left TS at 2pm. Cooling down at last.

There is nothing like a taco de cabeza from El Rey in Loreto. The only place I have ever considered eating one and one is all you can eat....they are huge. For those of you who are going Yuck again, let me tell you that you are missing out on a delicious treat if you have never eaten cabeza. It is actually the meat in the head that in most cases has been steamed. The meat is flavorful and tender. Try one...they dont cost much and you can go home and say....I ate a head taco....them's bragging rights.

Enough food....

HEY what happened to my fire guy! I really do hate dried out carnitas

[Edited on 10-12-2005 by bajajudy]

bajajudy - 10-12-2005 at 03:40 PM

JR
Where is El Viejo? We always eat at Sylies but she poisoned me with a shrimp taco a month ago and I havent had the nerve to go back. It was a really hot day and I probably should not have eaten any seafood from a stand....you know one of those days when it is hard to imaging anything staying fresh.
I used to eat tacos that Sylvies grandmother made back in the early 80's.

Go past Tio Pablos

jrbaja - 10-12-2005 at 03:49 PM

towards the north end and it's on the left a little ways past the Internet Cafe. Palapa Roof.

Try the scallop tacos!!

Marinero - 10-12-2005 at 06:04 PM

As obvious as it seems, fresh fish for fish tacos!!! Also, the thing should NOT be overstuffed. Irony of Irony, when you become a "regular", they put too much fish in. Solution? Take the extra, put it on a plate and experiment with all the condiments.

Bill

synch - 10-13-2005 at 12:31 PM

The Salsa is the most important!

Paulina - 10-13-2005 at 05:44 PM

One thing that I appreciate at my favorite taco stand "Recreo" in Maneadero is that Sabino the cook, NEVER touches money or shakes someone's hand while he is working. There is one person who collects money and that person does not touch food. There is also a sink and soap available for customers.
A good taco stand will also rotate the beans and use clean bowls for refreshing the salsas.

P.<*)))><

bajajudy - 10-13-2005 at 05:55 PM

I forgot...Barajas uses a clean plastic bag over each new plate.
I got so carried away with the food I forgot about cleaniness.

I am also impressed when the person fixing your tacos puts on a plasitc bag to take the money.

One tip on salsa....if it has bubbles, dont eat it.

bajajudy - 10-13-2005 at 05:57 PM

One more quick question

Has no one else ever eaten taco de cebeza?

No, but I've been told it is good (great even)

Gypsy Jan - 10-13-2005 at 06:19 PM

...just too chicken to try something that offal without an expert guide.

[Edited on 10-14-2005 by Gypsy Jan]

Si Se?ora

jrbaja - 10-13-2005 at 06:22 PM

y al pastor, adobado, carneasade, chorrizo de res, chorrizo de caracol, carnitas, papascon queso y cebollas, todos mariscos, burro, caballo, pescado, taco bell and del taco.

Most all are delicious too!

A slice of info. Many places down here, at least in Baja Norte will give you a taco with cheese on it if you order a quesadilla :light:

Quesadilla con carne, pescado, ?? It's served like a taco, rather than a flat quesadilla.

Al G - 10-13-2005 at 06:23 PM

Quote:

Originally posted by bajajudy
One more quick question

Has no one else ever eaten taco de cebeza?

Judy,
At Baraja's I watched them unload 5 pig heads and assumed they were part of every taco. Now I will ask for them.
Life is short and you should take every opportunity for somthing new. :tumble:

Did you try the roasted jalapano salsa? It is on the front counter to the far right of the street stools.
Albert

[Edited on 10-14-2005 by Al G]

Bark grubs

jrbaja - 10-13-2005 at 06:25 PM

With all those other delicacies on hand, whudja goin do that for?