The taco has traditionally been a humble food, originally created to make small amounts of meat go a long way. In the past couple of years, however, this has been changing, at least in Los Angeles, where serious chefs have been designing seriously delicious upscale tacos to a well-heeled clientele. One of the newer entries if B.S. Taqueria on 7th Street downtown.
I thought it would be a good idea to start with an old standard that you can get in any taquería – Carnitas – and it was a wonderful surprise. Served on a blue corn tortilla and a base of guacamole, the perfectly braised pork was brought to life by a lime-heavy salsa verde and finely chopped onion and cilantro… Not your father’s carnitas!
The taco that really caught my interest was the Chorizo and Papas, sausage and potato. It came on the same blue corn tortilla, but this time topped with a crust of grilled cheese. The chorizo, finely ground, was mixed with a rich red sauce, and the smashed potato was soft and comforting. A dash of crumbled cotija cheese put it over the top.
I’m pretty sure I’ve never spent $20 on tacos before, even in my crazy over-indulgences at El Huequito in Mexico City, but this is serious food in an upscale location (site of the sadly missed Mo-Chica) and it’s high time that tacos stood up to be counted as the truly great food that they can be.
Here’s the website: http://www.bstaqueria.com/about/