Tacos!

I really like Taco Bueno. It was nice to see their logo. Try the cheesecake chimichangas. (Not even CLOSE to anything Mexican!)

You left out Taco John's. I spent some quality time at the one in Laramie, Wyoming while my friend (a college professor at UW) was doing some work. Must try the Potato Olés®:

The only Taco John's in Grand Junction, Colorado is now history. Sold at auction 3 months ago and sitting empty. Forgot to pay the state taxes that were over $20,000.

Speaking of tacos, here's a question about tacos and Las Vegas:

Pretty much every Station casino in the Vegas area has some sort of $8 "all-you-can-eat tacos" special at their Mexican restaurants (mainly Cabo, but there are a couple of others). Has anyone tried one of these, and if so, is it worth it, or can I get pretty much the same thing if I get $8 worth of tacos at Del Taco?

This thread just keeps on giving.

I noticed, alte, that the menu has neither "cebollitas" (see recipe thread for an explanation), nor "queso fundido" (that's hot, melted cheese with or without some meat). That would be in line with most taco stands (though some do offer cebollitas), but not with most restaurants.

The more upscale taco places (oh, there are plenty!) offer a wide variety of side dishes, including also "chicharrón de queso" (fried chesse, sort of), beans, rice, etc. I wonder if there would be a market for "El Farolito" or, better yet, "El Tizoncito" at a Vegas Strip casino...

Quote: Nareed

I wonder if there would be a market for "El Farolito" or, better yet, "El Tizoncito" at a Vegas Strip casino...

EL FAROLITO has 9 locations in California, (San Francisco, South San Francisco, Oakland, Rohnert Park, San Jose, Santa Rosa, Concord)
El Tizoncito is opening their third place in Dallas

"Tacos El Gordo" is near the farmer's market in Tijuana. Since a fair number of people from TJ end up in Vegas, there is a built in clientele that has heard of them. But judging by their location in Vegas, most of their customers are Mexican Americans who work on the strip, with a handful of tourists.

The casinos are interested in much higher profit margins. The Mexican place "La Isla" in Treasure Island Casino is expecting customers to spend on average $70 for two people (before tax and tip)

$9.95 Classic Mexico City Guacamole: avocado / tomato / onion /cilantro / chile serrano
$16.95 Market Vegetable refried beans / salsa verde
$17.95 Chicken adobo marinated chicken breast / salsa roja
$24.95 Steak Pyramid* grilled skirt steak / refried beans / tomato / onion / salsa de arbol
$4.95 sides: isla rice; refried beans; charros beans; roasted corn; sautéed vegetables; sweet corn tamal
$7.95 Churros y Chocolate
+ massively overpriced weak margarita

I'm hoping to have a mini WoV meet at the Tacos El Gordo by the Wynn tomorrow, before I hit the Riviera slot promotion, if I don't get outvoted by the other members. PM me if you're interested.

Quote: Wizard

I'm hoping to have a mini WoV meet at the Tacos El Gordo by the Wynn tomorrow, before I hit the Riviera slot promotion, if I don't get outvoted by the other members. PM me if you're interested.

While you're there, please ask them if they have cebollitas. If they don't have any, judging by their menu, ask them why not.

Quote: Nareed

While you're there, please ask them if they have cebollitas. If they don't have any, judging by their menu, ask them why not.

I thought Paco said that was one thing they are known for. The one in Chula Vista gave me lots of them. I will be sure to ask if they don't automatically give me some.

How would you say a small standard round onion in Spanish?

Quote: Nareed

While you're there, please ask them if they have cebollitas. If they don't have any, judging by their menu, ask them why not.

I have never seen cebollitas in the USA.

Quote: pacomartin

I have never seen cebollitas in the USA.

See my post above. I think I've also seen these onions in authentic Chinese restaurants, although I may be confusing them with some other bizarre Chinese vegetable.

Quote: pacomartin

EL FAROLITO has 9 locations in California, (San Francisco, South San Francisco, Oakland, Rohnert Park, San Jose, Santa Rosa, Concord)
El Tizoncito is opening their third place in Dallas

You see? I keep getting good ideas at bad times. ;)

Quote: Wizard

I thought Paco said that was one thing they are known for. The one in Chula Vista gave me lots of them. I will be sure to ask if they don't automatically give me some.

I didn't know that.

Quote:

How would you say a small standard round onion in Spanish?

No idea. Perhaps "cebolla chica," since "cebollitas" are the tiny onions with the long green stems I mentioned.

I usually buy very large onions becasue I like a lot of onion in my food. This goes for red onions and yellow onions when I find them.

Usually a regular onion is called a cebolla. The tiny ones with the green stalks are called cebolitos. Leeks are called puerros in Spanish.

I've never eaten in a Tacos El Gordo in the USA, only the one in TJ. Cebolitos are the best when they are seared on a griddle so that they are partly burnt. I could eat dozens of them.

Quote: pacomartin

The tiny ones with the green stalks are called cebolitos.

Cebollitas. I stand fast on that one.

Quote:

Leeks are called puerros in Spanish.

I've never quite learned what a leek is. I've never heard the word "puerros."

Ok. A quick look see in Wikipedia tells me you're talking about "poro(s)." I know that one. I don't like it, and I'm surprised to learn ti's related to the onion (it must be a poor relation). It's popular in a soup called "poro y papa."

Quote:

Cebolitos are the best when they are seared on a griddle so that they are partly burnt. I could eat dozens of them.

See my post in the recipe thread. If you don't burn the outisde, the inside stays raw. I like adding Worcestershire, lime and soy sauce to them right when they're about ready, too. If cooked plain, many people eat them with lime and salt.

Oh, I do eat dozens of them.

Quote: Nareed

I've never quite learned what a leek is. I've never heard the word "puerros."

Ok. A quick look see in Wikipedia tells me you're talking about "poro(s)." I know that one. I don't like it, and I'm surprised to learn ti's related to the onion (it must be a poor relation). It's popular in a soup called "poro y papa."

Leeks are a cultural icon in Wales. The Duchess of Cambridge is wearing a brooch of a daffodil and a leek as her husband will someday be the "Prince of Wales" when his grandmother dies.


Shakespeare has an incredibly long scene about leeks in Henry V. It is usually cut out since people barely understand what they are talking about today.

I beseech you heartily, scurvy, lousy knave, at my desires, and my requests, and my petitions, to eat, look you, this leek; because, look you, you do not love it, nor your affections, and your appetites, and your digestions, does not agree with it, I would desire you to eat it.

I went to the Tacos El Gordo on the Strip today. Unfortunately, I didn't eat there. I just had a look at it. It is pretty small, especially compared to the Chula Vista location. The menu looked the same. The lines to order were about five deep. The seating was outdoors and pretty crowded. Basically, it looked like a very popular place, and should have a larger shop. It is in a strip mall on LV Blvd and Convention Center Drive, on the south-east side -- or roughly half way between the Encore and Riviera.

The reason I didn't eat there is because I met NicksGamingStuff and his friend for lunch. They outvoted me and we ended up eating at the Peppermill. My heart was broken, but I will still drag Nareed there in May.

Quote: Wizard

The reason I didn't eat there is because I met NicksGamingStuff and his friend for lunch. They outvoted me and we ended up eating at the Peppermill. My heart was broken, but I will still drag Nareed there in May.

Aw! I'm sorry to hear that.

I'll go, certainly. But you may have to twist my arm ;)

Since riding the Deuce bus by it a million times, I've wanted to try Tacos Mexico at LVB and Main.

Quote: teddys

Since riding the Deuce bus by it a million times, I've wanted to try Tacos Mexico at LVB and Main.

I'd be happy to go with you.

Quote: Wizard

Quote: teddys

Since riding the Deuce bus by it a million times, I've wanted to try Tacos Mexico at LVB and Main.

I'd be happy to go with you.

I'm down to try either next time I'm around.

Quote: teddys

Since riding the Deuce bus by it a million times, I've wanted to try Tacos Mexico at LVB and Main.

That's the one that looks like it's in an old KFC building with the giant sign that read Since 1975


1800 Las Vegas Blvd S Las Vegas, NV 89104 (702) 444-2288
They also have three other locations in Las Vegas

For the record, I did try Tacos El Gordo with the Wizard on Monday May 7th. I had carne asada and some adobada. With some minor differences, which may be regional, they match what I'd call tacos de bistec and tacos al pastor in Mexico City. Regardless of this, I pronounce them as 100% authentic Mexican tacos.

I'll post a more detailed review later.

As promised, the more detailed review:

In Mexico beef is cut differently than in the US. The common cuts like T-Bone, New York and such are available from every supermarket and butcher's shop, but they're known as American Cuts. The most common cut here by far is Bistec, which likely derivates from the English word Beefsteak and/or the French word Biftec. Despite the name similarity, it's not a steak, but a flattened, thin, cut of beef. It can come from any part of the cow, too, though it's usually taken from the shoulder or leg.

One of the mainstays in taco satands are tacos de bistec. They take the bistec cut, fry it on a griddle with a little oil, salt and Worcestershire sauce (I swear; though here it's known as salsa Inglesa or English Sauce), cut it into strip then put it on two tortillas. You can add lime, salt and salsa to taste.

At El Gordo they seem to do the same thing, except they add salsa, cilantro and chopped onion. So aside from the add-ons, these tacos pass muster as authentic Mexican tacos.

So do the tacos de carne adobada, though in Mexico City I'd call them tacos al pastor. These include a piece of pineapple as well. They are also served with salsa, onions an cilantro, but that is done in Mex City.

Lime and other condiments are also available. I saw radishes, but paid no attention to the rest. I always put lime on my tacos de bistec, but not on tacos al pastor. I did so this time.

In both cases I found the salsa very bland. It tastes good enough, but it has no bite whatsoever. At least not to according to my palate. I did detect a slight hint of serrano or jalapeño flavor, so they do put some chiles in it, just not enough. I guess this is ok for an American clientele, which the place does seem to draw.

For both tacos they add also a kind fo guacamole made with avocado, cilantro, onion, chiles and green tomatoes. It's runny, but thick. I didn't have any because I don't like avocado. And unlike Mex City taco stands, the employees here do listen when you say "sin aguacate," I'm glad to say.

I ordered in Spanish, BTW, and so did the Wizard.

There are also cebollitas available. These seem to be cooked plain, which is acceptable, but with the very long stems in palce. I'm used to shorter stems or no stems at all. It was a bit of a chore cutting them off with a plastic fork and knife, but they were good enough.

Oh, I had soda, but they have fresh fruit water available as well.

If you like real tacos, I highly recommend El Gordo. It's located on the Strip a little bit north of the WynnCore. You can get there easily on the Deuce, getting off at the Ross store and walking a few dozen feet to the restaurant. The SDX (Strip & Downtown Express) does not stop there.

Thanks for the review of Tacos El Gordo, Nareed. I'm glad it gets your approval.

I'd like to put in a good word for Alberto's Mexican Food in Mesquite. I just went there on my way home from Saint George for the eclipse. It is located about a half mile west of the Casablanca on Mesquite Blvd, on the north side of the street.

When I first went in I wasn't expecting much, as it had the usual menu of numbered rice and bean plates you see at cheaper Mexican food places. However, I was pleasantly surprised by the asada taco plate I ordered. It was very much in the style of El Gordo, including the guacamole and onions. The cashier was very pleasant and cute too. I managed to get through the whole conversation ordering in Spanish without either of us saying anything in English. Judging by the clientele and Spanish ads on the window, I think the authentic factor is pretty high. Not as high as El Gordo, but to be honest, I don't mind that they toned it down just a bit for my more sensitive palate.

This will be my new "go to" place for food when traveling to and from Utah.

Quote: Wizard

Thanks for the review of Tacos El Gordo, Nareed. I'm glad it gets your approval.

You're welcome.

You won't believe the mileage I'm getting from telling the story :) Saturday i had the full attention of my siblings, their spouses and their older children. My sister in law L, who grew up in Reynosa on the border with McAllen, TX, says she thinks the cilantro and onion on the carne asada tacos is standard in the northwest.

Quote:

Judging by the clientele and Spanish ads on the window, I think the authentic factor is pretty high. Not as high as El Gordo, but to be honest, I don't mind that they toned it down just a bit for my more sensitive palate.

I forgot to ask you whether you thought the salsa at El Gordo was hot. Because if you thought it hot, we'll have to be careful when/if you get down here.

Quote:

This will be my new "go to" place for food when traveling to and from Utah.

Do you travel to Utah often?

Quote: Nareed

I forgot to ask you whether you thought the salsa at El Gordo was hot. Because if you thought it hot, we'll have to be careful when/if you get down here.

No, I didn't think it was. I have a pretty high tolerance for hot sauce, but I'm sure you could find some in Mexico City that would my eyes water as I chugged down an entire beer to cool my mouth.

Quote:

Do you travel to Utah often?

Two or three times a year. Usually for hiking or skiing.

Quote: Wizard

No, I didn't think it was.

Oh, good. That should make things easier.

Quote:

I have a pretty high tolerance for hot sauce, but I'm sure you could find some in Mexico City that would my eyes water as I chugged down an entire beer to cool my mouth.

Oh, I'm sure I could, too. It would be interesting to test your tolerance.

BTW one of the first things I did was make soy with chipotle sauce and Mexican rice.

Quote:

Two or three times a year. Usually for hiking or skiing.

Ok. I just couldn't fathom a reason for visiting Utah ;)

Quote: Nareed

Ok. I just couldn't fathom a reason for visiting Utah ;)

Utah unfairly gets a bad rap as a puritanical Mormon compound.

The state is fantastic for outdoor recreation of many different types. For those who enjoy an active lifestyle there are is no shortage of things to do there. Just bring your own alcohol.

Quote: Wizard

The state is fantastic for outdoor recreation of many different types. For those who enjoy an active lifestyle there are is no shortage of things to do there.

Granted. It's just I have very little interest in places outside of cities. So the possibility did not occur to me.

Quote:

Just bring your own alcohol.

How does that mesh with an active lifestyle? ;)

Back on topic, have you ever tried tacos de carnitas? And what's your opinion on pork rinds?

Quote: Nareed

I forgot to ask you whether you thought the salsa at El Gordo was hot. Because if you thought it hot, we'll have to be careful when/if you get down here

At the pizza place at the Four Queens casino, if you ask for them they will give you what are normally called ghost peppers. The pepper in India is called Bhot jolokia where "Bhot" means "of Bhotiya origin", or something that has come from the hills of adjoining Bhutan.

Scoville rating.

In 2004, India's Defence Research Laboratory (DRL) reported a rating of 1 million Scoville Heat Units (SHU) for ghost peppers, where most law enforcement grade pepper spray is 1.5-2.0 million SHU.

For comparison:
100,000–350,000 : Habanero chili
30,000–50,000 : Tabasco pepper
10,000–23,000 : Serrano pepper
3,500–8,000 : Jalapeño pepper
2,500–5,000 : Tabasco red pepper sauce

Quote: pacomartin

At the pizza place at the Four Queens casino, if you ask for them they will give you what are normally called ghost peppers.

I didn't know that.

But there was nothing int heir menu which could have used hot chilies. They did have dried chili flakes on the table condiments, which some people like on their pizzas.

Quote: Nareed

I didn't know that. But there was nothing int heir menu which could have used hot chilies. They did have dried chili flakes on the table condiments, which some people like on their pizzas.

I don't think you can get it at Marigold's, you have to go into Chicago Brewery. It's not on the menu, and they normally put it on chicken wings.

Talk about being a good sport, the volunteer for this video of a girl eating ghost pepper goes through about 5 minutes of sheer hell. I have bitten into a whole raw habanero with the seeds, but ghost peppers are way too much for me.

Quote: pacomartin

I don't think you can get it at Marigold's, you have to go into Chicago Brewery. It's not on the menu, and they normally put it on chicken wings.

Do you mean Magnolia's? Anyway, I had dinner at the Chicago Brew Co. Wednesday May 9th. Then lunch there for WoVCon ][ on May 12th. I still knew nothing abut the gjost pepper.

Quote:

I have bitten into a whole raw habanero with the seeds, but ghost peppers are way too much for me.

I've cooked with habaneros, but I'd never bite a raw one. Chilies are about flavor, not heat (the heat is good, too, but rather secondary). Right now I'm on a chipotle kick, as they have a full, rich flavor. But I want to try something with moritas, too.

Quote: pacomartin

The pepper in India is called Bhot jolokia.... In 2004, India's Defence Research Laboratory (DRL) reported a rating of 1 million Scoville Heat Units (SHU) for ghost peppers, where most law enforcement grade pepper spray is 1.5-2.0 million SHU.

I, myself, am a true wimp when it comes to spicy foods. For those who care for such things, I thought I would provide this additional info I came across on Wikipedia:

Quote: Wiki -- http://en.wikipedia.org/wiki/Bhut_Jolokia_chili_pepper

In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest chili pepper, 401.5 times hotter than Tabasco sauce. Since then, the Infinity chilli, Naga Viper pepper, Trinidad Scorpion Butch T pepper and Trinidad Moruga Scorpion have surpassed the Bhut Jolokia's Scoville rating.

Isnt the Scoville rating completely unscientific, and there for a pointless exercise? They should all just read

"Its a Chile Pepper. Expect heat!"

Quote: Croupier

Isnt the Scoville rating completely unscientific, and there for a pointless exercise? They should all just read

"Its a Chile Pepper. Expect heat!"

Quote: wikipedia

In Scoville's method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale

Clearly this has a subjective element. 'Unscientific' is probably the wrong word though.

But you are certainly wrong if you think it doesn't matter which hot pepper you bite into. To crunch down on any of the more notable ones is an unforgettable experience. To do so on habanero or hotter is head-shaking foolishness.

Quote: odiousgambit

Clearly this has a subjective element. 'Unscientific' is probably the wrong word though.

The Scoville method is as scientific as many other terms commonly used. For instance in acoustics we used to talk about "intensity" and "loudness" as completely different terms. "Loudness" is more subjective since it depends on people's perceptions, the condition of their ears, and the frequency, and pitch of the signal. Audiologists try to measure both "minimum detectable levels" and put phrases like "twice as loud" on a measurable scale. All quantities have a normal distribution over samples of large numbers of people. The term "intensity" is much more straightforward because it doesn't involve a human being.