Does anyone know if this restaurant is still there on Calle de las Rosas in Ensenada?
El Taco de Huitzilopochtli
(I still can't pronounce this... lol) DENNIS - 11-7-2016 at 01:18 PM
Don't know about the restaurant, but if I recall, the owner passed away a few years back.David K - 11-7-2016 at 01:30 PM
It was an awesome food experience. First ate there in 2001 with egl, fishin rich, and David E (who claimed it was the finest food in all of Mexico).
Aztec and Oaxaca dishes. Open only on weekends.Bob H - 11-7-2016 at 03:39 PM
Don't know about the restaurant, but if I recall, the owner passed away a few years back.
So sad to hear about this, but thanks for the update. If the restaurant IS still there I would imagine it would not be the same.
I remember that this place was very hard to find.... might have to check it out on my next visit to Ensenada and post an update.
Thanks DENNIS carlosg - 11-7-2016 at 04:16 PM
Two weeks ago on a Saturday I took my boat to Ensenada (huge changes are being made improving the road between Tecate and Valle de Guadalupe) to have
the motor serviced (http://forums.bajanomad.com/viewthread.php?tid=83356&got...) after droping off the boat we (me and my 14 year old son who by the way loves
this Mexican dish) went looking for what I had found on the web (https://www.google.com/search?q=el+taco+de+huitzilopochtli%2...) to be the best place in town for Barbacoa de Borrego (lamb barbacoa): it was ALL
web hipe for suckers (like me) to fall for...!!! When the waitress finally came (and that was a long 15-20 minute wait) I asked for the menu and
requested "una cabecita entera" (whole lamb's head) to what she replied: "no hay", okay then we'll have "machito" (also know as
"pancita": lamb's stomach filled with all the organs meats diced and cooked along with the rest of the lamb)..."no hay", well okay
then serve us "chamorro" (shank meat)..."no hay"... OKAY then what @&$*% (not really) DO you have? she replied:
"SOLO barbacoa" that is New Zealand packaged and FROZEN lamb stew meat... not even close to what they offer on their Facebbok page
(https://www.facebook.com/tacodehuitzilopochtli/?hc_ref=SEARC...)... among other delicacies: Rocky Mountain Oysters" and "Chiles Enogada" (chile
rellenos with walnut sauce and pomegranate seeds on top) that's the main photo on their facebook page, this is a REALLY Special dish ONLY served
during certain months of the year ending around September (pomegranate season) and only served as a delicay at the best places around... forget about
it... "no hay...!!!".
The "salsas" (hot sauces) are a huge compliment to this traditional dish and several are usaually served along with limes, diced onion and cilantro,
specially "la salsa borracha" (toasted dry chiles prepared with spices and mixed with pulque)...NOT even close...!!! But I really enjoyed their
delicious fresh hand made thick tortillas... EXCELLENT tortillas...!!! But just the tortillas will NOT get me back any time soon or later.
However right around the block along with all the second hand (used stuff) shops there's a bunch of places offering "Barbacoa de Res" (beef barbacoa)
that I wouldn't mind trying out the next time in town... just check it out: they ALL are full of people eating "tacos de barbacoa"....
If you like this kind of food (lamb) there's a small hole in the wall in downtown Tj (https://www.google.com/maps/place/TAQUERIA+AQUI+ES+TEXCOCO/@...) called " Aquí es Texcoco" (https://www.yelp.com/biz/aqui-es-texcoco-tijuana the listed website on yelp is not for this place, that other place used to be a good one but no
longer is as far as I can say), here they serve the REAL and Traditional Barbacoa de Borrego Texcoco Style cooked in an earth (brick) oven in the
ground, using fresh "pencas de maguey" (leaves of maguey).
The best time to come is during the weekend before noon, also served are the traditional "gorditas" (raw thick tortillas) deep fried or cooked on the
grill filled with "hitlacoche" (corn smut), "flor de calabaza" (zucchini flowers), "champiñones" (mushrooms), "asientos de chicharrón" (leftovers on
the bottom of the pot after cooking cracklings) and of course "queso Oaxaca" (string cheese)...
BUEN PROVECHO NOMADAS...!!!
[Edited on 11-7-2016 by carlosg]DENNIS - 11-7-2016 at 04:23 PM
....
David E (who claimed it was the finest food in all of Mexico). Aztec and Oaxaca dishes. Open only on weekends.
I get an email from David E. every now and then. He seems to be up 'n running. Probably still writing for "The Peoples Guide To Mexico" upcoming
edition.
Jeeezo, Carlos. Lucky thing for you the Aztecs didn't eat dog crap.
C'mon Dennis... don't tell me you have a soft stomach... the Aztec's didn't: they enjoyed eating "xoloscuintlis" (just like the Tj's soccer team's
name and mascot) it was a real delicacy for them.
We just got back from a trip thru central Mexico and had the opportunity of trying agave (maguey) worms (they live inside the leaves of maguey
-Acentrocneme Hesperiaris- they're the larvae of a butterfly), "escamoles" (ant larvae that live near maguey or nopal plants -Liometum Apiculatum-)
and "chinicuiles" (parasite worms that live in or around the maguey -Hypopta Agavis-) these are the worms you find inside a Mezcal bottle... Talk
about great PROTEIN value... and great taste...!!!
Next time you're in Tj go for some "tacos de cabeza"... my favorites are: "ojo". "lengua", "cesos", "cachete" and "paladar"... go ahead and try it, my
children and I love it...!!! It's an acquired taste and texture thing, but once you get over it "you'll like it...and you'll be coming for
mo' "AKgringo - 11-7-2016 at 09:23 PM
I believe I could lose a lot of weight on the 'Carlosg diet', it sounds, well...disgusting!
Now back to the brisket thread!DENNIS - 11-8-2016 at 08:17 AM
Next time you're in Tj go for some "tacos de cabeza"... my favorites are: "ojo". "lengua", "cesos", "cachete" and "paladar"... go ahead and try it, my
children and I love it...!!! It's an acquired taste and texture thing, but once you get over it "you'll like it...and you'll be coming for
mo' "
Had plenty of tacos de cabeza, but only once a delicacy I doubt even you've had the pleasure of. I'll tell you the short story:
Some years back in Ensenada, I would occasionally find myself walking the length of Miramar [Sin] street stopping here and there in cantinas for a
beer, and I came to a small hole-in-the wall taco shop. The cook was busy extracting the whole cooked brain from a steaming cow head, so I stopped
and watched.
He put the brain in a cutting board and diced up a bowl full of meat and made a quick taco for himself, then offered one to me which was delicious.
While eating I noticed on his table a bowl of what resembled two yellow tennis balls, and I asked him what they were.
"Eyes"...he said, and proceeded to mix them into a bowl of brain. Mixed it up real well. He then made another taco with the slimy mixture and
proceeded to eat it....stopped and gave me a weird stare saying, "You want one of these?" His eyes were twinkling with the challenge, so I said,
"why hell yes. who wouldn't?"
So...he made it, and I ate it, but I was too full to order another and left to the nearest bar for another Pacifico.
Never again.itchin 2 go - 11-8-2016 at 12:08 PM
I believe I could lose a lot of weight on the 'Carlosg diet', it sounds, well...disgusting!
Now back to the brisket thread!
So glad I get to enjoy the best of both 'diets'. Thats the joy of being an adventurous eater, I get to try everything!!
On Saturday in TJ I got to try chapulines in my c-cktail (I've had separate but never together and they were 'not bad'), then come home on Sunday and
make some awesome (if I do say so myself) Tri-Tip for a awesome SNF game!
In case you can't tell, I love food!
Carlos, I marked the taco shop on my map and am looking forward to trying. Thanks for the tip!
