Too bad there’s no real demand for tacos around here.
Ha.
Let’s get ready to masa at B.S. Taqueria, a major-league new taco place from Ray Garcia (a major-league place with bologna tacos), opening for lunch tomorrow in Downtown. Here’s the slideshow.
You know Ray. Fed you bacon-wrapped bacon at Fig. After inventing it. Boosted your civic pride by bringing home a Cochon 555 crown. Soon, he’ll welcome you to Broken Spanish at the former Rivera. Now, he’s making tacos at the old Mo Chica. That’s where you come in. It’s a good part. Really shows your range.
You’ll order in front. That resembles the kitchen of the world’s most industrious abuelita, with wooden chocolate whisks on the ceiling, the occasional donkey-shaped ceramic bank... and mezcal-gazpacho drinks from a bar on cinder blocks.
That’ll be kind of nuts. Find solace past the pink gates in back under the plant-entwined pergola and swirling desert murals. It’s a lot like someone asked you to a backyard cookout, then slipped you peyote.
Then, taco time. You can do carnitas and asada, of course. Or get into something like the bologna tacos. Or the ones with clams and lardo.
Point is, tres leches.
Ha.
Let’s get ready to masa at B.S. Taqueria, a major-league new taco place from Ray Garcia (a major-league place with bologna tacos), opening for lunch tomorrow in Downtown. Here’s the slideshow.
You know Ray. Fed you bacon-wrapped bacon at Fig. After inventing it. Boosted your civic pride by bringing home a Cochon 555 crown. Soon, he’ll welcome you to Broken Spanish at the former Rivera. Now, he’s making tacos at the old Mo Chica. That’s where you come in. It’s a good part. Really shows your range.
You’ll order in front. That resembles the kitchen of the world’s most industrious abuelita, with wooden chocolate whisks on the ceiling, the occasional donkey-shaped ceramic bank... and mezcal-gazpacho drinks from a bar on cinder blocks.
That’ll be kind of nuts. Find solace past the pink gates in back under the plant-entwined pergola and swirling desert murals. It’s a lot like someone asked you to a backyard cookout, then slipped you peyote.
Then, taco time. You can do carnitas and asada, of course. Or get into something like the bologna tacos. Or the ones with clams and lardo.
Point is, tres leches.
