Taquitos de la Juarez

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Courtesy of soypoblana.com (facebook.com/SoyPoblana)

This is Tacos de Asada

Best Tacos in Puebla?! Well I couldn’t possibly say that, as I haven’t tried all the tacos in Puebla. However these are UP THERE!  And no Mexican is going to disagree with that statement. Students of UPAEP, the University which it boarders, are probably its best customers and its biggest fans.

Taquitos de La Juarez, is an example of a Puesto. It is found, only in the evenings, right next to the very popular football pitch. If you go during the day, there is no sign of it whatsoever, but at night it appears from nowhere. This is why I consider eating tacos as a street food, a very evening affair, because many places like this one are only open at night, and their atmosphere fit with an evening mood. This place is popular throughout the evening, and even more so with drunken diners.

Taquitos de la Juarez

Tacos come in many form in Mexico, and generally a puesto will focus on one type (more posts to follow on other types). In this case they are tacos made with Carne Asada. Carne Asada are thin strips of beef which are marinaded and then grilled. They are DELICIOUS.  As I discussed in a previous post about antojitos (see post here), tacos are only ever made and sold by men. Being a taquero (the person who makes tacos) really is a man’s job.

This taqueria sells taquitos (which means little tacos).  A bit like eating off someone else’s plate, there is something a little less naughty about eating taquitos rather than tacos, though you’ll probably end up eating more than if they were bigger (but don’t worry you won’t feel guilty, because they are just that good!). These taquitos are served with onion, cilantro/coriander, and guacamole. You will be asked which of those you want, I recommend you ask for all of them.  Then help yourself to lemon (essential to making them taste like heaven) and salsa. I like the green one, which is quite spicy, so be careful how much you add.

The Best Kind of Mexican

You have got some choices, including, if you want just carne asada, or if you want Longaniza (which is like chorizo) or combinados (a mixture of both).  I recommend the first and third choice as the carne asada is just too good to pass up on. You always can add cheese, which they melt on the tortilla before they add the meat. Also very delicious, however not ascommon with locals. This is because the tortillas are corn, not flour, and usually you have cheese with flour tortillas. Flour tortillas are available too (tortilla de harina) but beware they are much bigger in size as they use Pan Arabe (again look out for a post coming soon about Tacos Arabes). These I would definitely recommend with cheese. You can also get the same meat options in a Cemita (see previous post here) which is a type of roll ( also delicious with cheese).  There are a couple other options but the ones I have mentioned are what I think you should go for. Basically you’re choosing what combination of meat/ tortilla you want.  Best served with a nice cold BOING (a fruit flavoured drink).

Dos Taquitos con Queso : uno de asada y uno combinado

Locations:

1. On Avenida Juarez between Los Remedios and KOI (the sushi restaurant).

2. At the cross section between Avenida 13 Poniente and 25 Sur (on the corner of the football pitch).

Please note both of these are very close to each other (less than 10 minutes walk).

Cost:

10 Pesos per Taquito (2 pesos extra for cheese).

20 Pesos for a Cemita.

All other prices are in the photo of the menu below.

¡Provecho!

Menu de Taquitos de la Juarez – with cheese or without?

Tacos al Pastor

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Courtesy of soypoblana.com (facebook.com/SoyPoblana)

This is Tacos al Pastor

Let the taco education continue. Previously I have written about tacos de asada which are one of my personal favourites, but now it is al pastor’s turn. Heavily influenced from shawarma, Tacos al Pastor are slightly different in that the meat is cooked on a standing spit (the same way in which kebab meet is cooked) however the meat is pork rather than lamb. If you are in downtown Puebla around 10am you will see the meat being prepared at every taqueria in sight. Layer by layer the meat is marinaded in spices and layered on the spit, where it then takes hours to reach the tasty meat, which is used in the tacos. Don’t be surprised to see gigantic spits of taco meat before lunch/dinner begins.

What’s that on top of the spit, in the picture below? It’s a pineapple! A crucial part of tacos al pastor is the pineapple. The pineapple, if done correctly, should stand atop of the spit, so it gains the heat, and then pieces of it are cut off and added to the already prepared meat. Being a ‘taquero’ (like the man pictured below) is a real skill, one that you can see in this video. I recommend watching right to the end where you can see how the taquero skilfully cuts the pineapple and catches it with his other hand, that has a taco in it.

Tacos al Pastor vary considerably, in how much the meat is cooked. Some taquerias cook their meat so it is crispier than other places. Now once you have your tacos, which come with cilantro, onion and pineapple, you need to add lemon and green salsa. Tacos al Pastor are always served with a unique green salsa, which takes the flavours to the next level.

Tacos al Pastor are traditionally made using corn tortillas, though you can switch it up and ask for flour tortillas and/or added cheese. ‘Gringas‘ are a flour tortilla, with melted cheese, pastor meat and closed on top with another tortilla.

Where do I go get some delicious tacos al pastor? Well they are not hard to find, especially if you are downtown, but if you are looking for a recommendation then please send me a message through our facebook page.

When should I eat tacos al pastor? Like every type of taco, these are more popular at night but also make for a delicious (all be it a bit naughty) lunch!

¡Provecho!

two tacos al pastor prepared with pineapple, cilantro, onion and salsa