Send him an email at and follow him on Twitter Y Mas Finally, you can eat yourself into culinary oblivion for between $8 and $15.ĭavid Cohen is a freelance dining critic who also writes for Riverside and Redlands magazines. While they don’t make their own tortillas, the ones they purchase are impeccable. Nothing is overly spicy when it leaves the kitchen and is always served with a smile. In sum, Tacos Y Mas may have inherited the mantle of “my favorite taco emporium” with its bold flavors and gargantuan portion sizes. Like the meat, the torta bread is also nicely charred.įor those of you who may be unfamiliar with some of the ingredients, there are photos of all the specialty tacos on the walls and the key ingredients are pointed out in each poster-sized photo. The char on the asada really brings all the flavors together. If you would rather have a torta, the fillings are similar on the Torta Loca with the addition of bacon and cactus. Loaded with meat, this version will fill up even the hungriest carnivores. More great eats: Vegan Thai food shines at Bright Star in Rancho CucamongaĪnd then there’s the Tacazo, the kitchen sink of tacos - asada, al pastor, crispy chorizo, cheese, beans, rice, cilantro, chopped onions and guacamole. Because of the heft of the taco, I’d recommend folding it in half and pressing the edges together before tearing into it. This may have been the most flavorful taco of all the ones we tried.ĭon’t, however, miss El Guero Panzon - a grilled yellow chile sits atop a mound of chicken, cheese, crumbled bacon and sliced mushrooms on a flour tortilla. Then, there is the Birriongo - tender shredded beef cooked in a rich savory sauce that’s served with cheese and marinated purple onions inside a lightly fried flour tortilla. Melted cheese, chopped cilantro and onions and guacamole on a lightly fried tortilla add so much bulk that every time you take a bite, expect a teaspoon of filling to fall onto the plate. We opted for the cabeza (cheek meat, primarily) - very fatty but deeply delicious. That’s not to say you’ll be able to restrict yourself to just one, given the creative influences at work in the kitchen.ĭuring a recent visit, we began with the Volcan, with a choice of meat. Most diners can fill up on one for $3.50. Owned by Jose Fernandez (his family is from the state of Jalisco), the restaurant offers an assortment of multi-ingredient tacos, easily twice as big, if not bigger, than standard street tacos. Yes, they offer a wide assortment of meats - including al pastor, chicken, carnitas, chorizo, beef birria, buche and cabeza - and a wide selection of salsas and garnishes, plus intriguing tortas, but it is the array of specialty tacos that sets this sterling taqueria apart from its competitors. Tacos Y Mas may be the best place for tacos I’ve run across in recent memory.
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