Tacos At El Tizoncito: which opened its first restaurant in 1966 in the Condesa area of Mexico City is known for one thing tacos al pastor.
These crispy bits of meat are served with fresh cilantro, fresh onions and perfectly sliced pineapple.
Tacos al Pastor
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Tacos al pastor are thinly sliced pieces of smoky, tender pork that’s grilled on a vertical spit (similar to Middle Eastern kebabs). Season the meat with dried chilies, fresh pineapple and various spices.
You can only recreate the authentic flavor with salsa and the smokey flavour of the roasted pork. These tangy tacos are topped with onions, cilantro and chopped pineapple.
Pork shoulder is perfect for this dish because it has some fat marbled throughout, which helps to keep the meat tender. You can either buy it pre-sliced, or you can cut it into thin strips.
A rich and savory marinade of rehydrated Mexican dried chiles and achiote paste gives this classic pork recipe its bright brick-red color and signature earthy, flavorful taste.
In addition to the achiote, aromatics include garlic, smoky chipotle peppers and a splash of orange juice.
Choriqueso, a Mexican comfort food made from cheese and spicy chorizo sausages is simple.
This is typically served as a dip but it can also be used to stuff tortillas with chorizo sausages, making it a meal or appetizer.
This is a quick and easy recipe that requires very few ingredients. It can also be prepared in a matter of minutes. It is a great snack and a perfect party appetizer.
For an additional kick, you can add fresh tortillas with salsa or guacamole to your choriqueso. You can also heat it on the stovetop, or in the microwave.
This dip is made with Velveeta cheese and Monterey Jack cheeses as well as Cheddar and Cheddar cheeses. It also includes canned chipotle peppers and hot sauce.
Combine the cheeses with half and half, chipotle chilis and the hot sauce in a large saucepan. Stir in the chorizo until fully incorporated.
If you’re looking for something that’s a little more filling than a taco, but still quick and tasty, look no further than tortas.
This Mexican classic is made with chopped pork leg and refried beans. It comes on a roll.
These sandwiches can be found at El Tizoncito in La Condesa, which has multiple locations.
They have a coal-fired vertical roasting spit that perfectly browns achiote-laced pork shoulder into bite-sized tacos.
Once the meat is sliced to order, it’s stacked into a small tortilla, with a splash of its drippings and chili sauce, and garnished with deftly cut pineapple. This is a great snack to have with lunch, or as a light dinner.
Tortas are a popular dish for breakfast, and you can find them at a number of eateries across Mexico City.
In addition to traditional ones, you can also find vegan versions at Por Siempre Vegana taqueria or La Pitahaya Vegana taqueria.
One of the main components of Mexican food is salsas. They are a mix of chili peppers, tomato, garlic, herbs, spices, and more.
They come in a variety of colors and flavors, and are often used to season tacos.
Traditional salsa is made from a mixture of all these ingredients. It’s hand-mashed together and then blended. There are red and green varieties, and they can be spicy or mild.
Salsas’ spiciness will vary depending on how they are prepared. Ask your chef before you add salsa to your taco.
Tacos al Pastor are made on tortillas griddled and garnished by cilantro. They are the perfect snack size, with great flavors.
One of Oak Cliff’s most loved restaurants is El Tizoncito by Leo Spencer.
Besides tacos, the menu also features tortas, quesadillas and frijoles charros-black bean soup. It is bustling all day and it’s a delight to have a drink.