12 Reasons Nobody Does Tacos Like SoCal
1. Pre-Kings pastrami and blue corn tacos. Need I say more?
Grilling equals work. Oven equals more time for booze and friends. Extra Cochinita pibil from last night’s tacos repurposed into monster chilaquiles (shout out to #laflordeyucatan for the achiote paste) slow roasted pork shoulder, chipotle roasted sweet potatoes, black beans, braising liquid, quick pickled red onions, jalapeños, tangerine habanero sauce, eggs, lime 👌🏻🎉
2. Cochinita pibil, burnt orange from its marinade of achiote and sour orange juice, is sold by the pound so you can go home and make your own.
3. More than likely they’ll come with a side of ilegal Mezcal.
4. And a chaser.
5. Wednesdays are 99 cent taco days.
6. The warm sunshine shines down as you stuff your gob.
7. They are thinking outside the box people; juicy lengua, stewed beef tongue taco.
Al pastor and lengua tacos 👌 #Seattleeats #Elbarracho #alpastortaco #lenguataco #seattle #downtownseattle #tacos #alpastor #lengua #jinastravels
8. Yet somethings are standard; salsa verde, chipotle crema, lime and pico de gallo.
9. Braised pork shoulder sous-vide with tortillas handmade to order.
10. This can be on the corner of your block.
11. Ain’t a view like this at a NYC taco truck.
12. Taquitos fit in perfectly with the SoCal diet.
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