Entries tagged with 'Tacos'
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"Everyone likes Mexican food and everyone likes Chinese food, so why not combine forces?" [Flickr: R. E. ~] Name: Don Chow Tacos Vendors: Dominic Lau and Lawrence Lie. What do you sell? Chinese-Mexican fusion Twitter: @donchowtacos Location and hours: For now, Thursday through Saturday from 10 p.m. to 2 a.m., but we are looking to expand. Tacos. [Flickr: R. E. ~] How long have you been street fooding? About eight months. How has Twitter affected business? Twitter is definitely a great communication tool that's changed the way people communicate—but the food is still the most important part. It's safe to say that Twitter has helped us attract a tech-savvy audience who can know exactly when and where we are at...
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[Photograph: Michael Nagrant] Rabid culinary celebrity worshippers probably know by now that Top Chef Masters winner and Mexican food savant Rick Bayless just unveiled another jewel in his tasty empire, Xoco, a contemporary expression of Mexican street food here in Chicago. The two times I tried to visit, the hour or so long line on opening week was spilling out on to Clark street in front of his other sister restaurants, Frontera Grill and Topolobampo. Though there's no doubt that Bayless' chili spiced hot chocolate, fresh churros, tortas, and caldos made from responsibly raised ingredients from local farms will be a welcome addition to the other goodies he's brought this town, I didn't really want to wait an hour for...
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[Photographs: Nick Kindelsperger] La Pasadita 1141 N. Ashland Avenue, Chicago IL 60622 (map); 773-278-0384 The Short Order: Oddly beefy grilled steak tacos. Want Fries with That? No sides are needed. Save room for tacos. Want Ketchup? Just bottles and bottles of bright and spicy tomatillo salsa. Let's get right to the reason I've eaten here twice in the past week. La Pasadita serves carne asada (steak) tacos that are gorgeously browned on a hot grill, chopped up into little bits, and stuffed into corn tortillas. They are then topped with a sprinkling of onions and cilantro, and squeeze bottles of tomatillo salsa are available for a little heat. That's it. No syrupy margaritas served in medieval chalice-sized cups. Just...
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[Photograph: Michael Nagrant] I like a steak taco that doesn't look like it’s been hacked to death by Edward Scissorhands. But, rather than cutting skirt steak nicely across the grain in reasonably sized slivers, most of the Chicago taquerias go all samurai and chop their taco meat into a pile of tiny fleshy bits. If you're lucky, you'll get those bits fresh (as is the case at Tio Luis and Taqueria El Asadero—my current favorites), but it's more likely you'll get them shoveled off from a steaming pile in the corner of the grill and re-griddled to a jerky dryness. Not so at Carbon (pronounced car-bone, as in what it might sound like if automobiles had sex), where the...
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Remember those paper dolls that you could cut out and play with? Yeah, they were a total letdown. Why would I play in 2-D when 3-D dolls existed? Well, here they are in paper taco truck form from Goopymart! There are seven different models to choose from including Senor Macho Taco (for the macho men), Yum Taco (what else do you need in a name?), and Pirate (because pirates love tacos too). I printed out and made the Kawaii model, mainly because there's a blob saying "FOOD" and "LOVE" on the side. I mean if I had my own truck, this is basically what it would look like, give or take a few unicorns and sparkles. Related Video: Los...
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There are two kinds of food I recommend to others—good food, in the critical sense, and tasty food. Tremont 647 is a bit of the former and a lot of the latter.
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Note: I got to visit the Taco Bell headquarters in Irvine, California, this week, hence all of this impressive knowledge. "It is true. I am back." First introduced last September, the Volcano Taco appeared on Taco Bell's menu for only three months. Whether it was the red crunchy taco shell (just the normal one with artificial dyes) or the spicy orange goop (which goes by "Lava Sauce") or the limited-time-only appeal, people were into it. Really into it. When it disappeared from menus, Facebook groups formed with folks acting like it was the fast-food apocalypse—even worse than when the Crazy Gordita Crunch left us. Thankfully, all the members of "I Refuse to Go to Taco Bell Until They Bring Back...
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If you're not an Angeleno but still want to jump on the Korean taco bandwagon, Gourmet has recipes for creating your own. [via California Taco Trucks]...
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There are movers and shakers in the food world that don't always get proper praise. The person carving baby carrots from the giant orange hunks that grow in the ground. The fro-yo nozzle engineer. And the great mind behind the giant taco salad, perhaps the only "salad" that may set you back 12,000 calories. I didn't realize this was a Bud Light commercial until the very end—it made me want a pound of guacamole, beans, and shredded cheese (and a few lettuce slivers, sure) more than a beer. The video, after the jump....
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Chicago has an authentic taqueria on almost every corner, and at least half of those are authentically bad. But, with so many good options left over, the last thing you’d ever do is go snooping around sport bars and brewpubs for a good taco. And, I guess it’s true, I wasn’t looking for good tacos in those places, but in the course of my regular eating, err research, I’ve come across two extraordinarily good tacos. The first is the fish taco at Goose Island Clybourn, the flagship restaurant of Chicago’s local super-brewery. As of last year, the state of the fish taco in Chicago was so miserable, that Tribune scribe, and its current Cheeseburger Bureau Chief, Kevin Pang, launched a...
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