Salvadoran, Mexican, and Peruvian - What could be bad?
Four of us had an impromptu mini-crawl in Day Square, Eastie today. Left damp and full!
Started at BUEN GUSTO (Salvadoran) with pupusas (cheese, cheese and loroco (an herby flower) and pork); three tacos - chicken, tongue, and beef; and a couple of horchatas - a lovely, sweet, almond milk and cinnamon drink. The pupusas were fresh and flavorful - I especially liked the curtido (slaw) that came with them. The tortillas in the tacos were delicate and homemade and the meat (a couple of bites, each) was deliciously grilled. The salsa verde that came with the tacos ad a nice bite!
We had been enticed and "hyped" by the announcement of roasted rabbit on their specials board - Alas, it was not to be! (Too close to Easter? Ah, we'll just have to come back!)
Dashed next door to TAQUERIA JALISCO, for their weekend special of birria - beef with a spicy sauce and more delicious tortillas! The beef reminded me of Grandma's pot roast in tenderness and tastiness, although the spicing was completely different!
Finally, whipped round the corner to RINCON LIMENO, where we took a pass on our beloved ceviche and indulged in a couple of desserts - Mazamorra Morada is a bright colored jellyied "blob", made from Peuvian (purple) corn and a compote (so I'm told) of fruit - you'll see the pic of our licked clean bowl! And to finish our meal with elan, how about flan?! They call it Crema Volteada - a huge portion and sweet, jiggly, smooth, and delicately caramelled.
Finally, our Chow Crew may have a space or two to squeeze in another; if you're interested, please click on my screen name and send me a note. Or, create your own! http://chowhound.chow.com/topics/5595...
409 Chelsea St, Boston, MA 02128
El Buen Gusto Restaurant
295 Bennington St, Boston, MA 02128
293 Bennington St, Boston, MA 02128
A satisfying mini-crawl on a raw day. Pupusas at Buen Gusto were very good (though I found it hard to distinguish the ones with and without the loroco) and the accompanying slaw was excellent, with a peppery kick. Tacos also were a nice rendition, with fresh tortillas, slightly charred meats, and a tasty green salsa. The birria at Taqueria Jalisco next door was delicious: big chunks of meat in a rich chili-spiked broth, just right for tucking into a tortilla with some onions, lime juice and hot sauce. And the flan at Rincon Limeno might have been the best dish of all, had it not had to compete with the mazamorra morada, or “purple pudding” (a first for me), consisting of stewed chunks of quince(?) and apple suspended in a thickened gelatin spiked with cinnamon and clove(?).
Photos are at http://www.flickr.com/photos/84539512...
I wish I saw this sooner. I went to Day Square last night for dinner to Taqueria El Rancho Grande and was quite disappointed. Incredibly greasy sauces, not homemade chips, really really terrible service, credit card machine not working... first Eastie dining expedition where I can truly say I was dissatisfied.
Sounds like a nice outing despite a sloppy day, thanks for sharing !
The birria was of particular interest to my eye, for at least a couple of reasons - it being de res (which I've found to be less common) and the fire-engine red and seemingly fuller-bodied 'sauce'. Can you elaborate on this ? Was it very spicy ? Looks to be a chile/tomato-based sauce instead of the (perhaps) more traditional consomme. Of course, there are so many variations of birria, I'm just curious as to this particular prep.
I may have to jaunt out there today now that I've got birria on the mind !
The meat (beef, indeed) was as tender as pot roast, and shredded easily when we divvied up the portions. The sauce was thin (in texture, not flavor), deep red from the chilies, presumably; it didn’t taste especially tomatoey, but I couldn’t say for sure there were none. Its flavor was rich and spicy without being especially hot; extra heat was provided by the accompanying green chili hot sauce. On the basis of this rendition, add me to the ranks of birria fans.
NN, thanks for the details ! It certainly looks & sounds like an interesting version, in that the liquid component seems to have been fairly aggresively spiced/flavoured (as opposed to the more commonly seen consomme-style, which is based on the spiced drippings from the 'moist-roasted' meat). I must admit a preference for a well-balanced consomme approach, but a beauty of birria is that there are so many styles.
I need to search the board for other mentions of birria (hopefully goat as well) and slurp them down one-by-one.