These tacos are not only (like crack) delish but are also an excellent way to repurpose leftover BBQ. I made 2 versions: BBQ Mixed Vegetable Tacos & BBQ Kalbi Tacos. First you fry your corn tortillas, then load on your chopped BBQ, followed by a spoonful of uber-rica Salsa Verde, then a layer of Cilantro-Onion Relish and finally, a topping of Scallion Slaw doused in Kogi Vinaigrette. 😋🌮

brief: “DORY, LIME CREMA, KEY LIME SLAW. CHOPPED RED ONIONS” Discovered this little gem of a taqueria in my hood during a run. They make great fish tacos BTW which are well complemented with their sinus-clearing “SHAKE WELL BEFORE USE” SPICY SISTA. They’re also priced ~ 60% less than those at Señor Tacos, but perhaps because they’re in their soft launch phase. No matter, I look forward to sampling more at their pre-cutthroat prices. 😋

My little piece of heaven.

“Spit-roasted Pork Collar, Chipotle and Guacamole Salsa, Coriander, Onion, Tortilla.” These tacos were next level. Quite possibly the best al pastor I have ever had. 😋

black beans, crispy onions, avocado, crema de cilantro, jalapeño pico

Got the taco special and their Baja fried fish. So friggin’ good! I seriously considered returning for dinner. 🤤🤤🤤

chile lime crema, avocado mousse, cabbage, pico de gallo 🤤🤤🤤

Spicy Shrimp & Steak. I devoured this like a savage 🤤

Corn tortilla, Adobo Sauce, Avocado Crema, Pineapple Salsa It was an excellent taco. My only beef with the place is that the servings are tiny and this would still be pricey (I guess by American standards) for a taco if it were normally sized.

They all look outwardly the same, yet they each couldn’t be more different. Got one with Butter Chicken filling, a collaboration with Copper Chimney Singapore for a delicious fusion of Indian and Mexican flavors. The other two were filled with Grilled Steak and Sauteed Veggie with Guacamole.

Happy National Taco Day — and as luck would have it, Taco Tuesday too! I decided to try tacos from what looked like an honest, no-frills food stand, the kind you’d expect to find in their birthplace — and they did not disappoint. I went for lamb, chicken, and veggie. Of the three, the lamb was hands-down my favorite — the seasoning and spice blend paired perfectly with the meat. The chicken was flavorful too, just not as spot on. Each taco came topped with a refreshing cucumber mix in what seemed like an avocado-based sauce — quite refreshing, though a little less of it would’ve been perfect (especially on the veggie ones, where the topping basically was the filling 😅). Still, for how good these tacos were — and how generously packed (couldn’t pick one up without it tumbling out of its tortilla sling) — it’s incredible how wallet-friendly they are. A delicious, messy, and totally satisfying surprise!

Wood Mountain Fish fried scallops, cider braised JSF frisée, bacon habanero hot sauce, cilantro and onion. Seemed fitting to have my final meal at El Cortijo since it was also where @Sarbarella brought me for my first meal in BTV.

Mashed taters, Jack cheese, pickled jalapeños and chipotle chilies in adobo: everything I’d like in a crispy oven-fried packet of my making + I’ll take any holiday as an excuse to have tacos. 😋

BRIEF: “Served with pickled onions and mustard.” SOOT’S TAKE: Tasty and definitely not something I’d ever had before, although it would’ve benefited from more (coriander?) chutney.

First ceviche taco. Includes shrimp, clams, scallops, octopus.

Also good but surprisingly, I preferred the BBQ Veggie version!

BRIEF: “Al Pastor marinated and spit-roasted pork or chicken, pineapple, onions and coriander.” SOOT’S TAKE: They’re good but somehow nowhere as impressive as they were when I enjoyed “them” almost 3 years ago.

BRIEF: “Golden beer battered fried shrimp, coleslaw, chipotle mayo, pico de gallo on corn/flour tortilla.” SOOT’S TAKE: Nice but very overpriced.

BRIEF: “Red snapper, shishito, pico de gallo, chipotle mayonaise, pickled onion.” SOOT’S TAKE: I like the addition of the shishito tempura but still…

Super easy, super quick and super repeatable. Why did I wait so long to try these???

I made these just so I could eat what the taqueros were conjuring on the Birria episode of “TACO CHRONICLES.” Yes, I indulged while I watched diners from and around Jalisco rave and tuck into their mouthwatering birria tacos. It was quite a bit of work (from making the stew to making the corn tortillas to individually pan-frying each oozing cheese-filled taco to lacy crispness) but I’d like to tell myself it was worth it. 🌮

Great refuel after an unsatisfying lunch of bland congee.

Veggie and GF!

Corona-battered white snapper fillet atop a bed of mango and purple cabbage slaw with a drizzle of smoky and creamy adobe chipotle sauce. Yum!

Happy National Taco Day! These did not disappoint!

Spicy chicken and barramundi.

Tortilla press + masa harina = fresh corn tortillas!

Took a while to fire up the charcoal grill, yet so bueno!

Smoky and Spicy Chicken Tinga Taco

🌮🌮 in the shadow of corona just because... I quote the wit who asked us to “imagine if you will a world where cinco de mayo falls on taco Tuesday only to be ruined by a virus named after a Mexican beer,” (although the naming origin part is probably untrue).