UPDATE
October 2007 Monthly Specials:
Went for lunch earlier today to see what specials they have for October now that they have the new monthly specials program and the food and service was perhaps the best I've ever had there. The seafood pozole was especially good with a green broth, hominy, and salmon, clams, shrimp, and lobster. The condiments of onion, cabbage, lime, and oregano are applied to your preference at your table by your waiter.
Pozole Verde de Mariscos
Mole Amarillo de la Casa
Pastel Tres Leches
7 comments:
Hi
i linked to your blog from fast food maven.
i'm in search of Potato Tacos in HB that are like the kind Pedro's Taco's (2 in San Clemente and the original in Fallbrook) make.
have you ever tired them and can maybe point me to a close substitute?
i've tried the kronic taco and catalina fish kitchen but those are way different and over done.
thanks!
kate
I've never had potato tacos but I've had potato taquitos at a few places (just about to post a review of one of those places). I've been to the Pedro's in SJC and will be covering the San Clemente one too.
Extreme Taco Rosa coverage is right. I'm not sure whether you love Taco Rosa more, or I love Frenzy Sushi more, but a mouse could starve on the difference.
that's funny what cp wrote.
I keep meaning to try this place, since I live practically across the street from the marketplace one. my only hesitation is that I tend to believe mexican food should be, for lack of a better way to put it, not gourmet. and I always get that vibe from taco rosa (e.g., duck tacos).
I will go though - and I will keep in mind what you said below about times/what to order.
They absolutely do have gourmet Mexican food in Mexico itself. The problem is that Orange County residents go down to Tijuana and they see nothing but little shacks selling tacos so they think that's the ultimate manifestation of Mexican food. Then they come back here and think Mexican food isn't authentic if it's not coming from a "hole-in-the-wall." Having said that, Taco Rosa is what you make it. You can make it a gourmet experience or a "hole-in-the-wall" experience.
I had a feeling that was going to make me look a little dumb. ;P well, not dumb maybe, but I felt a little silly after having written it. more than anything, I really want to go there to try something with shrimp or lobster in it. my favorite thing about mexican food in socal instead of texas is the seafood aspect.
I've actually never been to mexico (shocking for how long I've lived in socal) and for me, it's just more of a what I've had experience with kind of thing. I've never tried the more gourmet mexican, so it just gives me a slight pause.
my husband's family is actually mexican, but they tend to cook more "simple" fare. really tasty stuff, of course, but simple. there's nothing like his grandma's rice and beans. *drool*
Don't worry about it. It's a very pervasive idea here that Mexican food is only authentic if it comes from a hole-in-the-wall place. I'm out to show that gourmet Mexican food can be authentic too but not denying that you can get great stuff as well at hole-in-the-walls. That's why I try to cover every point along the spectrum here.
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