First Impressions of Taqueria La Unica

First Impressions of Taqueria La Unica

Taqueria La Unica has opened with a bang: properly earlier than midday on Monday, the road prolonged out the door. With an emphasis on avenue meals, the restaurant—within the former Dunkin’ constructing subsequent to Complete Meals—is a distinct beast from the Los Agaves Restaurant Group’s different seven institutions (together with Los Agaves, Santo Mezcal, and Flor de Maiz).

The very first thing you’ll wish to know is that there are round two dozen parking areas wrapping across the again of the restaurant. The second factor is that it’s best to both examine up on Mexican avenue meals forward of time (see glossary beneath) or plan on doing numerous Googling when you’re in line, as a result of the menu—each posted on the wall and in handheld type—makes no concessions to novices. Quite oddly, the wall menu doesn’t have costs, both.

I grew up in Southern California, I’ve been to Mexico many instances, I eat fairly extensively, and but I used to be flummoxed. When it was my flip to order, I informed the staffer I wished 4 tacos, however I’m not a fan of mind or tongue. She stated my choices have been pork al pastor, suadero (a skinny lower of beef), longaniza (akin to chorizo), and tripe. So I bought three tacos and an order of pinto beans con queso. I used to be planning on ordering horchata, too, however the restaurant didn’t have it—truly, it didn’t have a number of objects on the menu. And the beer-and-wine license continues to be pending.

The room positively appears like a fast-casual restaurant, however with some good ornamental touches (the ceiling, the tile), numerous pure gentle, and out of doors seating. Whereas I waited, I went over to the salsa bar, which was a bit complicated: the indicators didn’t align with the salsas, and a pair have been lacking or wanted replenishment.

Avenue tacos are two small corn tortillas piled with meat and, for those who select, uncooked onion and cilantro. You’re then free to physician them up with salsa(s) and/or a spritz of lime juice. The pork one was scrumptious, however the different meats weren’t particularly flavorful, so the expertise grew to become extra concerning the onions and salsa. And the beans have been refried and bland, with stiff chips that didn’t add a lot. However the meal was an unimaginable worth: the entire thing—which was numerous meals—value simply $14.80 (presumably as a result of the pork tacos have been solely $2 that day).

Whereas a couple of veggie tacos can be found, they’re positively anomalous. From what I can inform, the menu relies on the varied meats, that are then provided in several preparations—tacos, burritos, tortas, and so forth. Subsequent time, I’ll attempt the frijoles charros and a burrito, which might take among the emphasis off the meat—and since those I’ve seen on-line look very interesting.

P.S. Right here’s a partial glossary of menu phrases. Native Spanish audio system, please be at liberty to supply corrections.

Language Beef tongue.
slap Beef cheek.
Head “Cow’s head. A ‘taco de cabeza’ can embody any half, comparable to cachete, or be served as a mixture (‘surtida’) of head meats, together with sesos, ojo, and lengua.” —Texas Month-to-month
Lip “Cow lips (…) much like lengua in style, however, resulting from a fattier and extra gelatinous texture, might current extra of a problem for unadventurous eaters.” —L.A. Taco
I recommend “A clean beef lower cooked in fats and completed on a griddle.” —Texas Month-to-month
sausage Sausage akin to chorizo.
Intestine Tripe.
Will snatch “Marinated skirt steak, normally grilled.” —Texas Month-to-month
Cattle prod Prime sirloin cap.
Marinated hen Marinated hen.
Quesabirria “Birria-style cooked beef folded right into a tortilla with melted cheese and served with a aspect of broth for dipping.” —Wikipedia
Campechana “Thrown collectively or improvised. A mixture of one thing which varies from taqueria to taqueria, however is mostly chorizo, bistec, and one thing else.” —First We Feast

Scabs “Interprets to ‘scab.’ A corn tortilla layered with meat then cheese flipped over onto the comal and left to crisp and caramelize, then flipped over once more and served.” —First We Feast
Volcanoes “Tortillas left to toast on the aspect of the comal (however not fried like tostadas) with meat and melted cheese.” —First We Feast
Cake Sandwiches.
Burros Burritos.
Wires “Alambre is a Mexican dish consisting of 1’s selection of meat—common decisions embody grilled beef, al pastor, hen, and shrimp—topped with chopped bacon, bell peppers, onions, cheese, salsa, and in some variations, avocado. It’s normally served with freshly made corn or flour tortillas.” —Wikipedia
Iron The phrase interprets to “grill,” however I’m undecided that’s what it means on this context….


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