Hot Dish Review

After a busy week of work and travel a casual dinner close to home was just what the doctor ordered. It had been a coon’s age since I’d eaten at Two Urban Licks. With so many new trendy spots opening each month, revisiting old favorites often ends up on the back burner.

LC and I walked into the dimly lit restaurant, which is cozy despite its cavernous interior, and took up residence at the first bar. We lucked out, as a cool little band was playing in the corner. The huge rotating rotisserie remains the focal point of the space, centrally located in the open kitchen.

Two is where chef Scott Serpas sharpened his skills prior to opening Serpas, one of Atlanta’s best restaurants. In fact, his signature salmon chips and lamb lollipops remain menu favorites.

I started off with a glass of red wine poured from one of their 42 stainless steel barrels, an ingenious one-of-a-kind gravity flow system. We proceeded to order several appetizers to share….the salmon chips, shaved calamari, black bean soup, and tacos.

The first dish to arrive was the salmon chips, four big potato chips each topped with short smoked salmon, chipotle cream cheese, capers, and red onions. I’ve eaten these many times and remember them being much better. On this visit, an overabundance of salmon, which tasted fishy, made the chips soggy. None of the other ingredients stood out resulting in a disappointing start.

The shaved calamari followed. A respectable yet standard fried version drizzled with a sweet a spicy sauce and wasabi cream. Black bean soup, garnished with a bit of cotija cheese, cilantro and jalalpeno creme fraiche was soothing and flavorful, but not very photogenic.

However, my favorite small plate was the tacos filled with tender Korean BBQ beef, crunchy kimchi, jack cheese, and cilantro. Only complaint is they sat in a puddle of juice, causing the crispy shells to become instantly soggy.

A few small plates leaves room for dessert! I couldn’t pass up the bread pudding, although it is described as “white chocolate cranberry”. I have no love for white chocolate, an oxymoron for a product made from cocoa butter, sugar, milk solids, and vanilla, lacking the part of the cocoa bean called the nib that gives chocolate its flavor. So it is not chocolate.

However, I had it on good authority that the stuff was undetectable in this dessert. The bread pudding was luscious and perfectly paired with excellent brown sugar ice cream that sat upon a mound of chocolate cookie crumbs for a textural extravaganza of crunchy, creamy, chewy deliciousness. We licked the plate.

820 Ralph McGill Blvd. 404-522-4622

Have you been to the Botanical Gardens’ holiday light extravaganza? We haven’t either, although we did try to go. When he couldn’t purchase tickets online, LC called to make sure we could just show up. So we piled into two cars and sat on Piedmont for 30 minutes, just to be told it was sold out.

How can walking through a freakin’ garden be sold out for God’s sake? Nature can’t sell out! Dejected, we headed north on 400, not sure where we would land.

Some of us were hungry, others were not. LC and I had planned on getting food at the Botanical Gardens, but alas, it was not to be. We spotted several potential dining destinations, but we had to keep it simple having two kids along.

Then I spotted On The Border, the Tex-Mex spot that sits in the enormous parking lot in front of Old Navy and Nordstrom Rack in Buckhead. My only previous visit was with AD years ago, and our main purpose was drinking margaritas, so I wasn’t sure what to expect from the food, although I suspected it would be rather unimpressive since this is a chain that has invaded all but 12 states in the U.S.

On The Border doesn’t proclaim to be authentic Mexican. They do, however, offer plenty of dishes one would find in my favorite country….tacos, carne asada, grilled fish. And lots of your Americanized standards like nachos, enchiladas, and a thing called a Big Bordurrito that looks like a Burrito on steroids.

We started with tableside guacamole, and the usual chips and salsa, which would suffice for those that weren’t very hungry. Meanwhile, LC ordered the fish tacos, two big corn tortillas with fried whitefish and slaw. Me and TT tried the “street style mini tacos”….three little corn tortillas with jack cheese and fajita steak served with sliced avocado. The tiny tacos were somewhat reminiscent of those in Cabo, except they had melted cheese and recognizable meat. Both taco meals came with rice and black beans, and were under $10.

I must admit, I was surprised by the freshness, flavor, and quality of the food. No, the corn tortillas were not the best ever, but I’ve had worse at some tacquerias in my neighborhood for double the price.
Not surprisingly, nothing was spicy enough for me and LC, even with the addition of diced jalapenos.

We were stuffed but LC just couldn’t pass up dessert, and neither could I since he wanted the sopapillas, fried dough with a hollow center that one traditionally fills with honey. These came with both chocolate and honey for dipping.

Lucky for us, On The Border wasn’t sold out of taste.

1 Buckhead Loop NE #130 404-816-3171

More Southwestern love….
Nava is like an old friend. I think about visiting yet rarely get a chance. But when I do, I’m reminded of why I love her. She is consistent.

Sure, menus that constantly evolve showcase a chef’s creativity, but there is something to be said for perfect duplication. You can count on the same bread, the same taco, the same fritters, even with a change in chef.

Nava’s Southwestern theme has remained intact over the years as well, with American Indian blankets, pottery, and exposed wood beams dominating the dining room.

Some dishes have been added recently to coincide with hot food trends, like their ceviche bar, a collection of six types of ceviche made with various fish and shellfish marinated with an array of accompaniments. And Nava hasn’t failed to join the taco bandwagon, with a whole section devoted to the craze.

Another example of sticking to what works is Nava’s green chile lobster taco. It was a Kevin Rathbun original and remains on the menu to this day. A simple combination of succulent lobster meat and a little cheese wrapped in a soft spinach tortilla, accented with cascabel cream, salsa fresca, then drizzled with tequila sour cream. I would have one for dinner, but first let’s start with the ceviche our group of four shared.

LC and I met our company’s marketing genius CF and business associate JH at Nava’s intimate bar inside. We considered checking out the patio bar but it was simply too hot. Instead we cooled off with margaritas, then headed to a sunny table by the window.

We chose two ceviches, one made with mahi mahi and jicama and the other with shrimp and jalapenos. Both were light and fresh. CF is from Mexico, and therefore a ceviche expert. Both of us loved the crunchy cubes of jicama combined with the citrusy fish. The guys made sure not a sliver remained in the dishes.

As LC tried to decide on an entree, the others had determined they would share a few things, including another ceviche and some tacos. Remaining true to form, I ordered the lobster taco. However, wanting to experience a little diversity, I also ordered the alligator taco with smoked bacon, candied jalapenos, and killer crema. It sounded fun, creative, and delicious, but unfortunately they had sold out. So, I got the smoked chicken taco, which I thought was the same as the one that used to be on the appetizer menu. When it came out I took a bite and realized that beneath the tender shredded chicken was a good bit of green chile grits. A drizzle of annato sour cream finished the taco, and despite my lack of love for grits, so did I.

Meanwhile, I had effectively coerced LC into ordering the only entree I had ever tried, the spicy jumbo shrimp. I remembered it was a rich dish composed of two small black bean and goat cheese enchiladas topped with big juicy shrimp. A pineapple scotch bonnet glaze provided heat. My fork kept finding his plate!

While CF and JH munched on their tacos and ceviche, I could hardly take my eyes off my lobster taco. I shared with LC, already feeling the heavy burden of cheese, tortillas, and the unfortunately awesome bread that our server delivered prior to our meal.

Nava is not authentic Mexican, but I think it’s safe to say that it is an authentic representation of new Southwestern cuisine. CF agrees, and she should know. Speaking of authentic, I have accepted her challenge to a guacamole making contest….aye carumba!

Another margarita for dessert and we were off in our shiny black limo for a night on the town.

3060 Peachtree Road 404-240-1984

Yumbii Gets Doubly Delicious and Adds Second Truck to its Fleet

Atlanta’s pioneer food truck becomes first in city to expand

ATLANTA (September 8, 2011) – Atlanta’s first food truck, Yumbii, has a sibling. Yumbii’s owner, Carson Young, is excited to announce a new addition to his street food family. The new truck has just arrived from Los Angeles and will make its debut today from 11:00 a.m. – 2:00 p.m. at Midtown’s beloved Street Food Thursdays, hosted by the Atlanta Street Food Coalition.

Yumbii is Atlanta’s first food truck to acquire a second vehicle for its fleet. Unique from the original, the new truck will serve the same “far-out food” as its successful inaugural truck and will allow Yumbii to reach more guests as they utilize two locations at once in Atlanta. “The success of our first truck proved that Atlantans want great food that’s convenient and affordable,” Young said. “There’s definitely a demand for a second truck and I plan to bring the supply to the heart of it.”

Yumbii Food

Fusing international flavors, Asian spices with traditional Latin cuisine, Yumbii’s menu is full of flavorful and affordable dishes. Guests can choose from tacos, sliders, quesadillas and burritos made with signature seasoned meats, including Asian rib-eye and spicy pulled pork. No meal is complete without sesame fries sprinkled with sesame-soy splash and seasoned with salt and chili pepper, served with signature chipotle-ketchup. Other favorites include fish tacos with Panko-crusted tilapia, Hoisin tartar sauce, sesame salad and housemade spicy Korean barbecue sauce. For healthier options, request a corn tortilla in place of the flour tortilla or try tacos and burritos as a salad, including stir fried tofu tacos. Yumbii’s menu also includes weekly specialty items.

Yumbii Concept

Street food and food trucks became a craze in Atlanta in 2010 and have since gained momentum with food truck parks located throughout the city. As the first food truck in Atlanta, Yumbii helped pioneer the movement and has remained a prominent member of the Atlanta Street Food Coalition, a trade association that supports the efforts of all street food vendors in Atlanta. The Street Food Coalition also hosts daily food truck setups at the Woodruff Arts Center, located at Peachtree Street and 15th Street. As a restaurant on wheels, Yumbii parks at other popular locations including the Buckhead Theatre parking lot and on Howell Mill. Fans can follow Yumbii’s whereabouts through the website where they post a weekly food truck schedule so diners never have to miss out on favorite items.

Yumbii’s weekly schedule is posted on their website and they can be found on Twitter at www.twitter.com/yumbii and Facebook at www.facebook.com/Yumbii.

Margaritas and patios just go together. When any new taqueria opens I am excited to give it a try, sipping margaritas outside while enjoying the heat of the Summer, and hopefully, some kickass tacos. So when I got the press release for Bad Dog Taqueria in May, that image came to mind. However, I was informed that they did not have their liquor license yet, so I gave ‘em a couple of months to work out that all-important kink.

Fast forward three months. Surely, they’d have tequila by now! But alas, government red tape had delayed the liquor license but we were welcome to bring our own beer or wine. I checked out the menu online and was sufficiently intrigued, so LC and I headed to Emory Village in Decatur, a solid six minutes from my place, with a cooler full of Corona Lights and salted lime wedges.

We scored rockstar parking on the street right in front. I was surprised that there were only two tables on the patio, so we stepped inside and said hello to owner Tracy who was working behind the counter of her brightly modern space. White plastic chairs provided a fresh contrast to the exposed brick walls and long bar made out of a thick slab of tree, bark and all.

I already knew I had to try We’ve got Seoul, a flour tortilla filled with Korean BBQ pork belly, kimchee slaw and salsa verde. I also had my eye on Evita, with grilled flank steak, crispy yucca, and chimichurri sauce, but the special, called Campenchano, quickly took its place. A corn tortilla filled with flank steak, chorizo, jalapeno-tomatillo sauce, red onion, and cilantro….could it be the taco of my dreams?

LC would predictably get their fish taco made with plantain encrusted (a.k.a. fried) tilapia, cilantro sauce, and slaw, while I tried the plantain encrusted chicken topped with lettuce, tomato, and jalapenos. LC also chose Yo Mama’s Taco, an old school hard corn shell with the traditional fillings of ground beef, shredded cheese, lettuce and tomato. No argument here.

And then there was the mac ‘n’ cheese taco, an off-menu creation of penne, cream sauce, and herbs. But first we had to start with chips, the trio of salsas, and guacamole. Sounds basic, but every component was an innovative take on the usual. Chips are made fresh daily from a variety of vegetables. Fire roasted tomato salsa was smoky hot, plantain pineapple serrano salsa was sweet with some heat, while the chunky salsa fresca had the biggest kick of the three.

Guacamole is made from grilled avocados, adding a smoky dimension to the appropriately chunky dip. Super thin chips made of yucca, plantain, and boniato were similar to potato chips and outshone the ones made of corn. I didn’t even realize there was queso available until I got home and took a closer look at the printed menu….apparently a new addition to the offerings.

Then the baskets of tacos arrived. There is little that can be done to make tacos look pretty in photos. We began sampling them, taking turns with chicken, fish, pork, and beef. I was expecting chunks of fatty pork belly with BBQ sauce in the We’ve got Seoul, but instead found tender, juicy shredded pork. It could have used more of the kimchee slaw, and for me and LC, preferably fiery hot kimchee.

Likewise, I was pleasantly surprised by the sheer perfection of Yo Mama’s Taco. All of the tortillas are made locally, which was evident in the thin and crispy corn shell. It didn’t get soggy because the ground beef was not at all greasy.

Continuing our tasting, LC and I agreed the fish taco was too fishy…our least favorite.

A knife and fork were required to conquer the pasta taco, a thin bread-like shell which I believe Tracy said was made with bread crumbs like one would sprinkle on top of a baked pasta dish…..at least that’s what LC understood. It was a great gimmick, one that I had already read about on another blog, but not something I would order again.

But the best was yet to come. The special was double wrapped in soft corn tortillas that were yellow, meaning made with yellow corn. I added a little guacamole and took a bite….OMG. The steak was fall-apart tender, and the tortillas tasted like corn!

Bad Dog Taqueria has come the closest to recreating the authentic tacos I fell in love with in Playa del Carmen….not a small accomplishment!

With a selection of tacos with quirky names and multi-cultural flavors, I was afraid the restaurant could suffer from an identity crisis. And, yes, I was initially disappointed by the lack of a real patio. However, Bad Dog won us over with its tasty tacos that manage to be creative without being contrived.

So fetch yourself some beers and go to Bad Dog. Sit. Stay. Enjoy!

1579 North Decatur Road 404-370-8822

After another day in the sweltering heat at the PGA Championships, LC and I landed at a strip mall in Norcross. It was about 9:30pm and we were tired, hungry and desperate. IHOP loomed ahead. Why not?

Then I saw it. El Torero! One of my favorite old styley Mexican restaurants at Loehmann’s Plaza on Briarcliff Road. I had no idea there were multiple locations. Upon googling it, however, I discovered there are a total of six in the metro Atlanta area and two in Nashville.

When we walked in, I was amused that the decor of the original restaurant was duplicated here, right down to the stuffed marlin on the wall. Slick booths are made of faux wood-grain laminate, matching the light wood paneling. Every dish has their logo on it…classy.

El Torero makes great chips, thin and little greasy, straight out of the fryer. Their cheese dip is a gringo’s dream. We ordered a couple of Corona Lights and unwound for a moment, snacking on their nicely spicy salsa and chips.

Although the steak is not nearly as tender, they do have a taco dish on their menu, the Carne Azada Tacos, topped with onion and cilantro, wrapped in soft corn tortillas, that are reminiscent of the amazing tacos I had in Playa del Carmen. They are listed in the “El Torero Special Orders” section of the menu, not to be confused with the Taco de Carne Asada (yes, it is spelled 2 different ways on the menu) in the “Lunch or Dinner Specials” section. Those are the ones I ordered on this visit. They are topped with lettuce, sour cream, guacamole, and pico de gallo. I did substitute the flour tortillas with corn, of course.

LC ordered a shrimp and chicken fajita quesadilla. El Torero’s quesadillas are offered in the appetizer section and are smaller than the gigantic ones found at Elmyr, for example. Served with shredded lettuce and sour cream, it was loaded with meats and cheese and looked pretty greasy. He didn’t complain….did I mention we were desperate?

My tacos were good but I am always disappointed with the flavorless white corn tortillas. Our order of guacamole on the side was your typical smooth variety, lacking any definitive ingredient other than avocados. Both of our dishes came with guacamole so there was actually a surplus….something that never happens with my guacamole!

If El Torero is one of my favorite Mexican restaurants, why don’t I dine there more often? There is no patio. I crave Mexican food in the heat of Summer, casually sipping margaritas outdoors. So I choose atmosphere over flavor 90% of the time.

6135 Peachtree Parkway, Norcross 770-246-0613

It was Memorial Day and we were all exhausted from days of heat on Lake Lanier, frolicking on floats, racing on wave runners, and eating lots of burgers and hot dogs.

We were all ready to cool off with some margaritas and Mexican, but where? LC’s parents suggested El Porton, their neighborhood favorite.

They had to put two tables together to accomodate our large group, so we were seated in the back that was devoid of the festive decor found in the rest of the space. LC’s Mom is a Spanish teacher and told us that El Porton means “very big door”. Perhaps they imagined their restaurant as a gateway to their homeland, introducing us to Mexican food.

Their menu is a multi-page laminated ordeal, with lots of photos of the food, just in case you forgot what a steak or a taco looks like. We started with their fresh guacamole, made tableside in a molcajete. It is like my recipe, but lacking enough cilantro and jalapenos. As soon as it was placed on our table, it was gone. I may have had two chips.

Having recovered from the heat, I was considering the chicken soup, hoping it was like El Azteca’s great version, full of chicken, avocado and cilantro. LC said the tortillas soup was fantastic, so I ordered it instead. Only difference was that it was topped with crispy strips of tortillas. After a few moments, they were mushy and I had to extricate them from the bowl.

I ordered the carne asada tacos on corn tortillas, still hoping to find that magical carne asada flavor from Playa del Carmen. But alas, the meat was bland and the tortillas devoid of corniness. A sprinkling of cheese and guacamole did little to help.

Fast forward to last week, we returned with a slightly smaller group and were seated in the exact same spot. LC’s parents arrived ahead of us and had already ordered. We started off with their organic margaritas, delivered in a shaker with ice. Not exactly user-friendly, I spilled most of mine on the table.

Me and LC decided to split a shrimp quesadilla, not realizing that the only filling was grilled shrimp and cheese. No onions, no beans, it was pretty unsatisfying. There wasn’t even any lettuce on the plate to liven it up. Luckily I had ordered a small side of guacamole, since, one again, the molcajete was empty by the time we arrived.

LC’s Dad swears by the flank steak. On this visit, TT ordered it. I snagged a bite and it was indeed surprisingly tender and delicious.

Our server gets cudos for running his ass off for our every request. But in general, the food does not impress. This very big door just leads to your standard Texican fare.

4902 Atlanta Highway 678-393-8888

Just in time for patio season! Good news from Caren West PR:

BAD DOG TAQUERIA OPENS IN THE EMORY VILLAGE

Open Seven Days Week for Fresh Tacos, Burritos, Salads and More

Atlanta, Georgia (May 25, 2011) – Flavors of the world unite at Bad Dog Taqueria, a new dining spot in the Emory Village that officially opens tonight, Wednesday, May 25th, with dinner at 5 p.m. A thoughtfully designed and internationally inspired taqueria, co-owners Tracy Mitchell and Bardo Arroyave are excited to bring delicious, affordable and creative offerings to the neighborhood that will be made fresh daily.

“It took us about two-years to refine our concept and find the perfect location. We are overwhelmed by the positive support the community has shown us so far and our team is committed to serving fresh and affordable fare that is consistent each time you dine with us,” says Mitchell.

The 1700-square foot taqueria boasts of modern comfort and clean lines, centered around an impressive hand-crafted bar made from a fallen tree salvaged from the 2008 Atlanta tornado that left a trail of destruction through the heart of the city. An exposed brick wall lays backdrop to the bar, which is complimented by lighting designed by Kathleen Plate of Smart Glass Jewelry, minimalist metal stools, dark hardwood floors, and sleek, white-washed wood tables coupled with white Bellini chairs. Diners are also invited to sit outside and enjoy the patio as they explore Bad Dog’s menu and watch passersby.

Using fresh and local ingredients, patrons can satiate their appetites with any cultural quest from Argentina to Korea at Bad Dog. Diners can start their meal with a mix of traditional corn, yucca, plantain, and boniato chips served with three salsas – salsa fresca, plantain pineapple serrano and smoked tomato – or grilled guacamole. The inventive and playful menu features nine mainstay tacos served on soft tortillas for just $2.99 a piece, including: The Bollywood, a traditional vegetarian Indian samosa with curried potatoes, peas, and served with tamarind coriander chutney; We’ve Got Seoul, a Korean BBQ pork belly taco with Kimchee slaw and salsa verde; Go Fish!, a plantain-encrusted tilapia taco with creamy cilantro sauce and cabbage slaw; and, the Uncle Morty, slow roasted brisket with marinated grilled onions served in its own special sauce. While the menu is eclectic, Bad Dog’s Yo Mama’s Taco, is the only taco served on a familiar hard shell and promises to be a traditional beef favorite for those who forgot their passport or still prefer the way it was done in the 80s. Taco elements can also be served over a bed of romaine and weekly taco specials, salads and burritos are also available.

1579 North Decatur Rd NE www.Facebook.com/BadDogTaqueria 404-370-8822

While TC was in town, her Dad and I took her to lunch. TC doesn’t like any kind of seafood, or tomatoes, or peppers, or “weird” cheese…..not much of anything, really. I guess that’s standard for an eleven year old.

Always trying to eat healthy, especially at lunch, I’m on the picky side as well. So LC wisely chose Seasons 52 near Perimeter Mall.

It was nearly 1:30pm on a Friday and the restaurant was still busy. Seated in a comfy booth in the bar area, the three of us ordered iced tea and soda, and talked about the activities planned for the week.

LC was starving, as usual, so we started off with the pork taco flatbread special, topped with tomatoes, peppers, and goat cheese. It was tasty. As you may have guessed, TC picked off most everything, leaving the thin cracker-like crust almost bare.

The little chick ordered the chicken sandwich with a side salad, while I tried to decide between the fish tacos LC had at the Seasons 52 in Orlando and the buffalo chili. I ended up with both, as LC ordered the chili, allowing me to try it.

His chili was good and spicy, full of beans and chunks of bison. A small corn cake added some heartiness. I was not impressed with the appearance of the salads. The menu says organic mixed greens so I assumed they would serve dark leafy field greens but they were mostly romaine. Coming in at 320 calories, chili and salad was a great choice, with less than 1000 mg. of sodium.

I was pleased with my tacos, three small soft whole wheat tortillas filled with spicy grilled tilapia, and a scant bit of slaw, drizzled with chipotle cream. What the menu calls guacamole is more of an avocado sauce. The flavor was delicious, although I would have liked more of the crispy slaw. My tacos were 420 calories, considerably lighter than those found at most Mexican restaurants. The 1150 mg. of sodium is somewhat startling, however.

TC’s sandwich, served on Mediterranean flatbread, was bigger than her head. She picked around on it, not sure of how to tackle the massive thing, finally tearing it in half. She finally managed to take a few bites, plus some salad drowned in dressing.

When the tiny dessert tray arrived, TC got the chocolatiest of the lot. LC took a new one based on the famous Italian filled cookie, the cannoli. It was a mini parfait of light vanilla mascarpone filling with baby chocolate chips and a crisp rolled cookie. I tried one delicious bite but abstained from having my own. At over 300 calories on average, the mini indulgences are lower in calories than the real thing because of their small size, not because they are made with less sugar or fat. Unfortunately, I forgot to photograph the sweets.

I really like Seasons 52. The atmosphere is relaxed, and the food, although higher in sodium than I would approve of, is made with care out of fresh, organic ingredients whenever possible.

When the craving for Mexican food strikes, it is nearly impossible to ignore. Along with the spicy food, however, is the tequila, so I try to stay as close to home as possible in case a cab is required.

There are several options near my hood, from El Azteca to Agave, but the winner for excellent margaritas, chips, and tacos is The Original El Taco. I dragged LC along on a recent taco binge. Frankly, it didn’t take much persuasion….he’s as fond of the burn as I am.

The festive restaurant was full with a thirty minute wait so we were given a buzzer and some chips for prizes when they spin the big wheel. Taking a seat at the bar we immediately ordered a couple of their margaritas made with fresh lime and agave nectar. At $10 each they are pricey, but LC loathes sour mix so they were well worth the extra couple of bucks.

El Taco’s updated menu has a section called “Get ‘em Before They’re Gone”….seasonal favorites that come and go. I’m a sucker for that kind of marketing and even more of a sucker for anything with sweet potatoes so I had to try the taquito that also included the irresistible ingredients of pork carnitas and jalapenos, while we waited at the bar.

Those first margaritas went down fast. The chick next to me ordered a skinny margarita. I would have one too, please! A great choice to wash down the fried taquito, LOL. Topped with crispy slaw dressed with crema, the taquitos (there were two) contained big chunks of sweet potato and pulled pork. A solid start.

Just then our buzzer went off and we were seated, my first time sitting inside. And, we were right next to the salsa bar so I got a sample of each one, plus a boatload of chopped cilantro. Ready for chips, cheese dip, salsas, and guacamole! El Taco’s chips are thin and perfectly salty. Their cheese dip is addictive, made with a blend of melted white Mexican cheeses.

The guac is chunky but rather plain, seasoned only with lime juice and salt, then topped with crumbled queso and sliced radishes. It could really use a handful of cilantro, chopped onion, jalapeno, and tomato, and lose the queso. Then it would be kickass, just like mine! Sure, diners can add those things from the salsa bar but wouldn’t it just be simpler to make it right to begin with? Just sayin’.

Our tacos arrived as we were polishing off another round of skinny margaritas. LC got the fried fish taco with jicama-serrano slaw, sprouts and sunflower seeds and the grilled shrimp taco with dried tomatoes, pickled cabbage, lime, and cumin. I managed to get a bite of the shrimp before he gobbled ‘em both up.

My favorite taco at El Taco is the red chili steak with crispy onions and tomatillo-lime salsa. It comes on a flour tortillas but I always get mine on corn. For my second taco I ordered the chorizo with yuca and Fresno arbol salsa. I remembered it being much better. My red chili steak, however, was too awesome to share.

Someday I’m gonna try one of the Mexican “pizzas”, grilled flatbreads topped with all sorts of goodies like their flavorful meats, avocados, and refried black beans. Maybe next time.

By the way, we didn’t win any prizes on the big wheel. Maybe next time.

1186 N. Highland Avenue 404-873-4656