Steamed Mussels from Muelle Tres in Ensenada
A couple of years ago, I met Bill aka Street Gourmet LA through a mutual friend and ever since then, my association with him has enabled me to experience some truly exquisite Mexican cuisine outside of LA, specifically in Tijuana, Guadalupe Valley and Ensenada. The first time I went down Baja Way with Bill, I was amazed! My second visit with him was just as exciting. However, my third visit was truly epically mind-blowing and it made me fall even more in love with the food along the Baja Coast of Mexico.
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Octopus Carpaccio from Villa Savezios in Tijuana
From July 16-July 18, 2009, Bill arranged a food and wine media trip with and graciously sponsored by the Tijuana Visitors and Convention Bureau along with the support of the Crossborder Business Associates, Cotuco (Tijuana Tourism Board) and the Tijuana Canirac (Tijuana Restaurant Association). This sponsorship took the form of these organizations paying for our travel arrangements, our hotel accomodations and all our meals. By the time I left LA Thursday night at 6:30 PM and got home Sunday at close to 4:00 AM, I experienced 17 restaurants, 2 wineries and 1 beer festival.
Beef Cheek Taco from Vina Liceaga in Guadelupe Valley
Along for the ride were also fellow food bloggers, well-known food writers, chefs and restaurateurs:
Anna of Across the Border
Alvarez and Doug of Border Grill
Barbara of Table Conversation
Bricia of Las Cabronas
Cathy of Gastronomy
Eddie of Deep End Dining
Fiona of Gourmet Pigs
H.C. of LA-OC Foodventures
Javier of Teenage Gluster
Jeremy of Ciudad
Josh of FoodGPS
Matt of Mattatouille
Nancy of NancyZaslavsky.com
Noah of Man Bites World and Squid Ink
Pat of Eating L.A.
Ramiro of La Casita Mexicana
Freelance writers, Jim Farber, Andrea Adeleman and Andrea Rademan
Chocolate Stuffed Churro from Churro Stand in Tijuana
Now that you know a little background, I hope you'll enjoy my ¡Baja Delicioso! series where you'll come along with me on this amazing foodie experience starting with the ultimate carne asada taco. On the bus trip down, Bill told me that the carne asada tacos that are normally found in LA will never compare to what can be found in Mexico, specifically the ones at Tacos El Poblano in Tijuana. I've never been a fan of carne asada tacos because I usually find that the meat is over cooked or dry or just lacking in flavor. For me, it could only get better.
After dropping off our luggage at the hotel, off we went. Walking in around 10 pm to an almost empty restaurant, the majority of us quickly whipped out our cameras and started clicking away. I think the cooks were at times both shy and amused at being the subject of our photographic glee; yet, they were also quite gracious about letting us take photos of them at work.
While the foodie paparazzi was hard at work, Bill had placed our orders and soon, the tacos were heading our way. At first sight, the carne asada already looked different from what I was used to. The meat was cut in smaller pieces and there were different textures of meat. Than I remembered that Bill mentioned that 3 different cuts of beef are used: loin, round and chop.
Beyond just the look of them, I could already tell by my first bite that these carne asada tacos were something special. The meat was juicy and full of flavor. I don't think they even necessarily used a lot of seasoning. The beef was just plain good. By the way, being an avocado lover, the guacamole in that taco tasted really fresh and was absolutely stellar.
Beyond just the look of them, I could already tell by my first bite that these carne asada tacos were something special. The meat was juicy and full of flavor. I don't think they even necessarily used a lot of seasoning. The beef was just plain good. By the way, being an avocado lover, the guacamole in that taco tasted really fresh and was absolutely stellar.
As I was enjoying my taco, an aluminum tray of what looked like burnt tortillas caught my eye and it turned out that they're used for tostadas. When I think of tostadas, crispy corn discs come to mind which these tortillas did not resemble. It turns out these tostadas were grilled and I loved their smokiness. Used as the edible plate for the carne asada meat, this tostada was killer and in truth, I preferred it to the taco.
Otay Mesa
Tijuana, Mexico
Click Here to See the Photos of the Entire Trip!
These carne asada tacos were truly as wonderful as Bill had mentioned and since I've been back, the carne asada tacos here are even less appealing to me than ever before. They just don't bear comparison. The introduction to this carne asada taco was definitely a foreshadowing of even more delicious explorations to come and I can't wait to share them with all of you. Stay tuned and I hope you'll enjoy reading about my tasty Baja travels!
Tacos El Poblano
Bl. Diaz Ordaz, 7813Otay Mesa
Tijuana, Mexico
Click Here to See the Photos of the Entire Trip!
¡Baja Delicioso!
- Introduction and the Ultimate Carne Asada Taco at Tacos El Poblano
3 comments:
Great pics Abby. Yeah, with the tostada, a whole new flavor with the same ingredients.You're officially spoiled for carne asada.
I'm excited to read your take on our unforgettable and muy loco weekend of feasting!
Bill: Damn you! I'll never think of a carne asada taco the same way again!
Cathy: I'm just glad that I was finally able to start writing. I'm just trying to catch up to you all. :)
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