Aqui es Texcoco Chowdown CV
I just want to quickly set up a thread for those friends of mine who joined me and Pat this morning. We had spectacular weekend early comida at the [apparently] extremely popular Aqui and I think we all left really, really pleased with our experience.
Looking forward to hearing from you all and seeing those pictures.
What a great new restaurant we have in the South Bay.
Shhhh don't tell everyone, it's crowded enough as it is! ;-) The rolled tacos and that huitlacoche quesadilla were amazing. Thanks so much for sharing your discoveries you guys, I feel really lucky to be a part of groups like this!
I will post some photos later, I haven't had a chance to get them out of the camera yet.
If you like lamb - this is the place for you!!
Candice, Pat, Alice, Josh - you guys are the best - thanks for the memorable morning!
>> What we ordered among the 5 of us.
- Cabeza, tacos of rib and pancita, quesadillas of huitlacoche and flor de calabaza, and an order of tacos dorados of lamb maciza (rolled tacos) and a few aguas de arroz
Arrived in a foil packet sans skull which we hoped for but we soon cared less once we tasted the flood of lamb essence on or palettes. I got some of the eye and libs. Magnificently moist and super flavorful. Josh spied some brains I believe. Josh and I kept looking at each other in disbelief of how good it was.
-Tacos de Pancita-
See my first post on this! :^) One of the most interesting tacos in sd, no doubt. When I went back an hour later [for a to-go order for a friend] they had run out of this and the cabeza [by 11am!].
-Tacos de Costilla [rib]-
fantastic , shredded rich meat, excellent with salsa de Pasilla
- Huitlacoche & Flor de Calabaza Quesadillas-
OMG! Much better than the verison served at El Borrego. So much huitlacoche filling the quesadilla could hardly stand up. Paired with the pure addicting lactic flavor of oaxaca cheese huitlacoche is the food of the gods. The Flor de calabaza was almost equally as delicous - again better than the only other version I have had a El Rincon Chilango in Santa Ana. Dont go here without an order of one of these.
- Rolled tacos of Lamb -
Obviously made fresh to order, absolutely greaseless. Perfectly crisp and more flute sized than the straws of rolled tacos you get at abc taco shop. I will dream of these tonight topped with crema and lechuga.
Horchatas - Home Made and make me smile.
The people here at Aqui es Texcoco are incredibly warm and make you feel welcomed. I could not believe that they remember me - treating me like a friend. Their hearts are without a doubt in entireity with this endeavour. I admire them greatly and thank them for bringing a piece of Mexico here.
I hope more of San Diego will discover this special place.
I have little to add, except to emphasize just how incredibly good the rolled tacos were. They were ordered as something of an afterthought after we saw some at another table, and were honestly the best part of the meal for me.
That may sound strange, but for me, they completely redefined the rolled taco experience. I'm not really that huge a fan of taquitos, mainly because they always seem to suffer from the same problems:
- Lack of meat
- Not crisp
- Too dense and chewy
These were the complete opposite in every way. I'd love to know how they made them, because they were quite different from the standard:
- The shell was not tightly rolled, but rolled more loosely, and the tortilla very thin. This gave it an amazing crisp crunch, more like eating a tortilla chip than a rolled taco. It literally shattered apart on biting into it.
- Generously filled with meat, and the meat seemed like it might have been added after the shell was cooked, because it wasn't burned on the ends.
I would go back to this place just to eat the rolled tacos. The rib taco and cabeza were also outstanding, but the sheer perfection of those rolled tacos really made my day.
Alright... the secret to Flautas in Texcoco, D.F. & surrounding communities... is the same as the regional tostadas in Highlands Jalisco... the tortillas are soaked in a lime & salt brine to release a layer of "skin"... then they are allowed to dry a bit before the skins are pulled off... tortilla by tortilla. At the best Mex market here in Santa Rosa... the skinned tortillas are sold in a package.
Ay, failed to mention our outstanding consommes! Slightly spicy, visible peels of dried chile, and quite satisfing to sip on the cold morning. They left an appetite whetting rich flavor of lamb on the tongue. Loved the rice and and garbanzos on the bottom.
Hey Josh, Candice, Alice and Alex, that was a wonderful brunch. The ambience was very authentic and festive. Alice, you're right, the place is tiny and I'm sure they will have to expand soon as the word will definitely spread. They do run out of the good stuff, or as Roberto calls it, "soft meat", very early so we arrived just in time. Josh, the pictures (even from a bum camera) make me want to return for more of that great stuff. I can't imagine you not trying some of the more exotic bits after watching you chow down all those grasshoppers at the Oax. place in Escondido! Just kidding, you actually did very well. I loved the huitlacoche tacos. Someone asked me if they were canned or fresh. I don't know the difference but I'm sure I would once I tasted both. So I'm on the lookout for fresh smut! Please report if any of you see it in the farmer's markets or Latino markets.Until then, I'll just have my fill of these. Think I'll pop in there now.
Wish you were here.