05/12/2013 GN
FOOD REVIEW OF TACOS
1 A taco is a Mexican dish composed of a wheat or corn tortilla rolled around a filling. The taco predates the arrival of Europeans in Mexico. Throughout the years, Mexican cuisine has been altered to fit American tastes, by adding more meat, cheese and removing spicy ingredients. These changes have transformed the taco into a dish that has more fat and calories than the original. The taco has been a staple of American life. It’s found in school lunches and multistarred restaurants. I went to Flaco’s Tacos with a taco connoisseur. Flaco’s Tacos is a tiny, quaint taco restaurant. Devoted customers appreciate Flaco’s Tacos’ commitment to quality, tasty food at very reasonable prices. An increasing number of new fans like me enjoy the delicious $2.45 authentic 1
Image of an homemade taco, taken by MB.
tacos. As far as the price goes, Flaco’s Tacos is standard in comparison to Taqueria or Chiptole. Flaco’s Tacos is a taco and drinks establishment. Served on two tortillas, their meat choices include Arrachera, Al Pastor, Picadillo, and Pollo. Pollo is chicken, Arrachera is grilled skirt steak, Al Pastor is pork, and Picadillo is ground beef and potatoes. Their taco is well portioned with cilantro, onions, and meat. Lime wedges accompanied each plate. I ordered at the counter, and in a matter of minutes, my food was brought to the table. I decided to order the Picadillo, while my companions opted for shrimp tacos. The difference is that the homemade taco was not as authentic. My Picadillo taco was tender, juicy, and had a smoky flavor. The Picadillo taco was well balanced. It was slightly tart, sweet, and salty meat dish. My Picadillo looked very appetizing. This taco was rich , if a bit mushy in texture. The Picadillo had little intrinsic flavor. It was seasoned with herbs and spices, which gave it a nice aromatic taste. Unfortunately, the poor service thwarted my enthusiasm, but the packed crowd gave this odd setting a lively, bustling vibe. The taco did not meet my expectation. Overall, Flaco’s Tacos is an appealing little restaurant located in the South Loop. I also ate tacos made at home. At the dinner table, I devoured every bite of my homemade taco. The taco meat was a deep reddish brown, with proper seasoning and preparation. The corn tortillas were not from organic corn, but they were fresh and tasted wholesome. The tortillas are made with only three ingredients: corn, water, and lime. There was an assortment of toppings. The browned angus beef was aromatic and garlicky. The odor of the meat gave the taco pungency, furnishing it with a unique taste and smell. You get a surprisingly robust flavor of the tomatoes and onions. The meat is deftly seasoned and the doughy texture of the tortillas was delicious. The meat was soft and brown, and had a peppery taste. The onions gave the tacos an astringent taste, and offered a rich and sumptuous eating experience. The meal took my taste buds on an odyssey. Although the homemade taco tasted better than Flaco’s, it was not made of whole grains and organic foods. For example, the taco seasoning was a mix from a packet. The ingredients include enriched flour,lactose, sugar, and folic acid in addition to spices. In comparison to the homemade taco, the tacos at Flaco’s Tacos lacked the savory flavor and consistency I hoped for. The meat was dry and did not offer much flavor. While not bad, the meat was unmemorable. In terms of pure convenience, there is no finer food than tacos. In comparison to the homemade taco, Flaco’s Tacos was mediocre and bland.
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Image of Shrimp taco, from Flaco’s taco, taken by MB.