Aqui es Texcoco Now Open / Chula Recon
Yes, we have another borrego specialist in town. Aqui es Texcoco specializes in the Mexican lamb and was first opened in 1990 in Tijuana.
They have been open for 3 weeks on their Broadway location. You may remember me posting on it before.
They are a bare bones take away operation - but there are several tables inside for dining there. Owners are funny and super fiendly.
The place is perfumed by lamb - you could be blindfolded and enter the restaurant knowing what was served.
As soon as the owner showed me the immaculate maguey leaf wrapped lamb, I was pretty overjoyed. i saw the pancita too which can order as tacos too.
-Meat, rib, pancita, head
>1/2 order [160 gr] lamb bbq
> Order [250 gr]
> LAMB HEAD (Yes you chowhounds are gonna get this with me! only 13.50)
Guac and nopales
Aqui es Texcoco
k r--have you been put on earth to torture those of us who live in culinary wastelands? What a menu!! On the other hand, that menu sounds better than what you encounter in Texcoco itself.
OMFG.... you are torturing me homeboy!
!!!!!maguey leaf wrapped lamb!!!!!
Pancita, Lamb rib tacos....
Huitlacoche, Mushrooms, Squash Blossoms, Nopales
Now THAT is an authentic Mexican menu. Where is that clueless guy that keeps asking for "truly authentic" Cal-Mex taqueria stuff, now?
I think that I like Aqui es Texcoco better than El Borrego. I went today for a lunch of two tacos - one of pancita and the other of maciza as well as a cactus salad.
No, they do not have homemade tortillas like EB but man, the meat of the beast is extradordinary.
I pronounce their cactus salad the best rendition I have had outside of my house. No slime, thinly sliced strips, minced serranos that make you tear in happiness.
The pancita was incredible! If you able to handle liver or pate you should order this. The soft flesh was rubbed with an adobo chile rub of sorts that cooked into the meat. What a interesting new taco experience.
I think that in a head to head standup against EBs barbacoa- Aqui es Texcoco would come out champion. Just enough juice, lamb flavor, tenderness, and maguey ghost.
They offer two salsa a green 'que pica' as well as new favorite salsa to add along Sabor de Acapulcos Guaje/Guajillo/Pepita > a Salsa Negra made of Chile Pasilla.
So good was this salsa, I asked for some to go - something I have never done. Apparently, Salsa de chile Pasilla is the sauce to go with your Bajio Mexican lamb.
The 3 guys working there are intensely friendly - I think they may know english though we communicated only in spanish.
Go eat some lamb.