Taqueria Los Primos #2 (Mendocino Ave in Santa Rosa)
- Eat_Nopal Jun 25, 2007 06:45 PM
Continuing on my search for a go to Taqueria in my environs... Los Primos #2 is the new place accross the street from the Baja Fresh / Daphne's shopping center... (it replaced the "Chile Verde" eatery).
This place is standard Cal-Taqueria with a few nice surprises:
> Crab Enchiladas
> 7 Mares Stew
> Goat Birria & Chile Verde (Pork Chunks in Tomatillo Sauce) Tacos
> Carne en su Jugo
> Deep Fried Whole Tilapia
> Fresh Orange & Carrot Juices
I had a plate with 2 Tacos, Guacamole, Sour Cream & Refried Beans
> Complementary Chips.... they don't know what they are doing
> Salsa Bar... very good... 3 salsas, limes & radishes
> Birria Taco... a good version with slightly gamey, nicely spiced fall apart tender goat meat
> Cabeza Taco.... meh not particularly good
> Guacamole.... good
> Refried Beans.... decent, lightly seasoned, runny... nothing special
> Orange / Carrot juice... very good hard to screw up
Overall... pretty good. The lack of homemade tortillas is a surely a minus, the birria was good for a generic taqueria but not nearly as good as places that specialize in it.
re: Melanie Wong
As you know, I love Lolita's in Petaluma. And their birria is great -- rich, intense, spicy...but it didn't taste like goat to me, which I thought was what it's supposed to be, so I asked, and they said it's made with oxtail. Is that typical? Just a misunderstanding/mistranslation on my part of what's supposed to be in there? Or do we need to start sorting out who makes birria with goat, and who doesn't? And, if so, who makes it with goat in the Petaluma/SR area?
In the Bay Area, it is also made with lamb sometimes as a sub for goat. So best to ask if chivo is used. My completely unscientific observation is that the birria de chivo seems to be offered more frequentlz in the Sonoma area in the last few zears, mz theorz being that the goat cheese industrz has created the sale of male goats as a side biz
re: Melanie Wong
Thank you Nopal, Kare and Melanie. I'll follow up on these leads...I'm a lazy Sonoma County chowhound. Been here long enough to overlook the obvious and enthuse over the new.
I appreciate your fresh perspectives and ability to explore my old home ground. It's always interesting to read your takes on local food.
re: Melanie Wong
I would also love to hear about the crab enchiladas. I went to the old restaurant in that location maybe about a year ago, and it was probably the worst Mexican food I have had in Sonoma County. A real greasefest. Assuming that it has changed ownership (which, given its name, I am guessing it has), I might have to try some of those more interesting menu items.
Rainy day first experience with Carne en su Jugo here.
>>>Pass on it.
I am sorry to report that there was no flow to the dish - everything tasted asembeled a la minute.
It is hard to forgive them for watery broth. Chopped (minced really - think Papuseria Salpicon) tasteless beef, boring pintos. The best part was the bacon (with the beans), bare min of cilantro and avocado chunks. Made edible with the generous sprinkling of lime.
The dried chile salsa - just had the tabacco element going on - which should only be a backround nuance if you are going to use moritas or chipotles.
I have to say that I liked the fresh carrot juice - which was refreshingly not super sweet like the bottled versions. The waitress was also extremely kind and helpful. I might be back to try the menudo - but this poor dish -their "specialty" tells me the kitchen just doesn't care that much.