Taqueria advice

[ERCougar]

Ah....the "I know so and so in real life" message board reference!

I was just talking to cougjunkie about this the other day at his house.

He's joking. We've missed each other on a couple of planned golf rounds.

Of course, I can only read him so well because I've talked about going golfing with him.

Oh, and also--he accepts the possibility of there being a good restaurant in southern Utah. Went to Basila's last night--yum! Not my favorite ST George selection and a bit overpriced for what we got, but good to find a greek offering down here.

[TripletDaddy]

He's joking. We've missed each other on a couple of planned golf rounds.

Of course, I can only read him so well because I've talked about going golfing with him.

Oh, and also--he accepts the possibility of there being a good restaurant in southern Utah. Went to Basila's last night--yum! Not my favorite ST George selection and a bit overpriced for what we got, but good to find a greek offering down here.

Hey now! I am sure there are some good eats in ST George (love the reference, btw). And if you come back and tell me that there is a worthy taco shop in the City of Shakespeare and teen pregnancy, then I am never eating at that Wendy's again!

[RobinFinderson]

Order three tacos de asada (or whatever meat you like). Pile them high with white onions and cilantro. Add some salsa. Add nothing else. Enjoy. Those are authentic taco-stand tacos.

[ERCougar]

MMM....that was good.
They had burritos on the menu too, which may have been a concession to the gringos of Cedar City. OTOH, they didn't seem too interested in concessions to gringos--no one spoke English, a couple of guys laughed at something I did or said (still can't figure out what), and no credit cards (WTF?). The price was right though--two tacos and some mango drink for $3. That's Del Taco style prices. I might become a regular here.
I played it safe with carnitas and asada. Other things I saw on the menu: cabeza (I'm guessing this means brain), tripas (intestines? ugh...no thanks), lengua (tongue?), chicharron (sp? i have no idea), birrias (again sp? going from memory here...), and probably a couple of others. I looked for al pastor but didn't see it--is that a cooking style or something? What should I try next?

[TripletDaddy]

MMM....that was good.
They had burritos on the menu too, which may have been a concession to the gringos of Cedar City. OTOH, they didn't seem too interested in concessions to gringos--no one spoke English, a couple of guys laughed at something I did or said (still can't figure out what), and no credit cards (WTF?). The price was right though--two tacos and some mango drink for $3. That's Del Taco style prices. I might become a regular here.
I played it safe with carnitas and asada. Other things I saw on the menu: cabeza (I'm guessing this means brain), tripas (intestines? ugh...no thanks), lengua (tongue?), chicharron (sp? i have no idea), birrias (again sp? going from memory here...), and probably a couple of others. I looked for al pastor but didn't see it--is that a cooking style or something? What should I try next?

they may not have al pastor. not all places have it because it basically means "Shepherd style," a form of spit roasting. Some taco stands are not set up for this. It is usually quite delish.

cabeza, Lengua, tripas, etc are all acquired tastes. I would hold off on those until you are ready. welcome to the world of taco stand tacos. The art if trying all sorts of different places and finding your favorite stands. When I am in LA, I am usually never very far from a nice taco stand. It is important to keep you bearings on important items such as these.

[ERCougar]

they may not have al pastor. not all places have it because it basically means "Shepherd style," a form of spit roasting. Some taco stands are not set up for this. It is usually quite delish.

cabeza, Lengua, tripas, etc are all acquired tastes. I would hold off on those until you are ready. welcome to the world of taco stand tacos. The art if trying all sorts of different places and finding your favorite stands. When I am in LA, I am usually never very far from a nice taco stand. It is important to keep you bearings on important items such as these.

I forgot to mention--as I watched the guy load up my tortilla with his unwashed hands, I thought "TD downs these every day?"

French food involves brains quite a bit and I've enjoyed that, so I think I could do that. They also do tripes and I can't stand those. Never had tongue. What are the other two?

[Donuthole]

Chicharrones are pork rinds (not a fan, personally). Not sure what birrias would be, though.

[RobinFinderson]

MMM....that was good.
They had burritos on the menu too, which may have been a concession to the gringos of Cedar City. OTOH, they didn't seem too interested in concessions to gringos--no one spoke English, a couple of guys laughed at something I did or said (still can't figure out what), and no credit cards (WTF?). The price was right though--two tacos and some mango drink for $3. That's Del Taco style prices. I might become a regular here.
I played it safe with carnitas and asada. Other things I saw on the menu: cabeza (I'm guessing this means brain), tripas (intestines? ugh...no thanks), lengua (tongue?), chicharron (sp? i have no idea), birrias (again sp? going from memory here...), and probably a couple of others. I looked for al pastor but didn't see it--is that a cooking style or something? What should I try next?

Cabeza usually means head meat, which is all of the face and jaw muscle tissue. Brains are different, and usually called 'cesos.'

[MarkGrace]

The lengua tastes more or less like a softer version of the beef. You should go for it sometime.

And cabeza is not brain, RF got that one. Also good.

[MarkGrace]

Speaking of al pastor, how are they typically served in your (your being anyone in this thread, really) area?

So no input on this? Basically I'm curious about the pineapple. On the peninsula it is always served with pineapple, though I've yet to see that here in the states. Granted, my experience with taco carts is pretty much limited to Seattle, SLC and the Bay, but I just started figuring that they must not do pineapple in N. Mexico since most of what we view as Meixcan here is from the north.

However, a friend was just in DF and said most of the places there served pineapple. Maybe it's just an optional thing? I don't know, but I like them better with pineapple.

There was another variation of this on the peninsula that came with corn tortillas (much more common in the south than flour) and melted cheese called 'gringas.' Possibly my favorite incarnation.

[TripletDaddy]

I forgot to mention--as I watched the guy load up my tortilla with his unwashed hands, I thought "TD downs these every day?"

French food involves brains quite a bit and I've enjoyed that, so I think I could do that. They also do tripes and I can't stand those. Never had tongue. What are the other two?

I know it contradicts everything for which I stand, but I don't want to see hygiene at a taco stand. Sorry. In fact, I wouldn't mind if the taco stand were illegal. The more shifty, the better.

ps since fitday, I have definitely cut back on my taco consumption. Although there was a period of time when I was eating them almost daily. This probably explains the need for fitday.

If you are ever in LA, you need to try the mulita. I am not sure how they do them in other cities, but there are some places here that do a killer mulita. Loaded with grease, but very tasty.

[MarkGrace]

I am not sure how they do them in other cities, but there are some places here that do a killer mulita. Loaded with grease, but very tasty.

I get one of those every time I go to my local taco stand/bus. Usually with carnitas. I also mix in a sopito every now and again.

[Taq Man]

MMM....that was good.
They had burritos on the menu too, which may have been a concession to the gringos of Cedar City. OTOH, they didn't seem too interested in concessions to gringos--no one spoke English, a couple of guys laughed at something I did or said (still can't figure out what), and no credit cards (WTF?). The price was right though--two tacos and some mango drink for $3. That's Del Taco style prices. I might become a regular here.
I played it safe with carnitas and asada. Other things I saw on the menu: cabeza (I'm guessing this means brain), tripas (intestines? ugh...no thanks), lengua (tongue?), chicharron (sp? i have no idea), birrias (again sp? going from memory here...), and probably a couple of others. I looked for al pastor but didn't see it--is that a cooking style or something? What should I try next?

Birria is delicious. Its usually beef (sometimes goat but not at a cheap stand) that is stewed in a spicy red sauce. Think really juicy chunks of chuck roast that fall apart at the touch. Eat by itself, or in a taco you wont be dissapointed.

[Coach McGuirk]

So no input on this? Basically I'm curious about the pineapple. On the peninsula it is always served with pineapple, though I've yet to see that here in the states. Granted, my experience with taco carts is pretty much limited to Seattle, SLC and the Bay, but I just started figuring that they must not do pineapple in N. Mexico since most of what we view as Meixcan here is from the north.

However, a friend was just in DF and said most of the places there served pineapple. Maybe it's just an optional thing? I don't know, but I like them better with pineapple.

There was another variation of this on the peninsula that came with corn tortillas (much more common in the south than flour) and melted cheese called 'gringas.' Possibly my favorite incarnation.

I have only had it with pineapple. Diego's here in the UT County serves with pineapple as well. I love the sweetness in there.

Speaking of taco shops, I actually went today and Diegos was a little off their game today. Don't get me wrong, the taco's were good, but not up to normal great standard.

Lebowski, found out today that Diego's is expanding into the tattoo shop. They will start the remodel in the next 2 weeks, but they should remain open during.

[Drunk Tank]

Birria is delicious. Its usually beef (sometimes goat but not at a cheap stand) that is stewed in a spicy red sauce. Think really juicy chunks of chuck roast that fall apart at the touch. Eat by itself, or in a taco you wont be dissapointed.

Birria is really good. Traditionally it is goat or lamb. The best I've had was in Guadalajara. We were staying with Mrs. DT's fiends there, and her neighbor sold tacos from her garage every evening. I had asada, birria, lengua and al pastor. She also made some chicken mole that was to die for. I am not a fan of the tripas or the cabeza. Best part were the tacos cost about 35 cents each.