Her spicy pork, nopales, and pollo mole taco plateOur dear, longtime pal Martin guided us safely to this smashing taqueria he described as 'humble but good'. Accurate, but let Us intensify that second bit: fresh, delicious, well-balanced, and very well-priced.
SHE SAYS: My combination plate of three tacos - nopales (cactus), spicy pork, and pollo mole (chicken) - accompanied by rice and tortilla chips plus pinto bnz, was by far the best Mexican fare of the trip. The firm, juicy cactus, well seasoned and slightly crispy pork chunks, and, above all, the deeply savoury chocolatey mole all had me wanting more, if only I wasn't pushing my waistband limit already. The mole esp showcased the chocolate as it should be in a mole sauce: not sweet, or vinegary, or overly tangy, just richly approaching bitter with a hint of cinnamon for flavour equilibrium. And no wonder, given that it's a family recipe unchanged for 114 years, according to the PR on their website.
The pinto bnz did their best to match all the other goodness going on with a rib-sticking creaminess and a satisfying measure of salt. We shared a Coke since it came in a bottle (seems nicer somehow). And the company of our Mexifood sherpa completed the feeling of good, lively nourishment and pleasure.
His shrimp burritoAfter scoffing the burrito I couldn't help but order my own mole chicken taco after tasting a little of Hers. The mole sauce was how it should be: a savoury base with subtle sweetness. The chicken was shredded and tender, and the salsa added fresh herby heat. It was great to have fantastic food while we caught up with an old friend before having a few drinks at a bar a few blocks away.
Martin's pork and pollo tacos
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