Of course Chef Enrique Olvera can’t be cooking here everyday when he has so many other restaurants he has to run (including his flagship Pujol in Mexico City). to bring their cooking and “revolutionize” our city’s Mexican cuisine, only to fall flat on their faces and deliver expensive, overpriced mediocrity. Awful.ĭitroit marks the third time in a row that some overhyped, famous Chef from Mexico is arriving to L.A. It cost $40 for 2 average-sized mediocre Tacos, 1 “Taquito” (tiny) and a Small Drink. They charged $7 for this single Taquito-sized “Flauta”. It was sadly very fishy, oceanic (in a bad way), mealy, and not very good. I was stunned when I opened up the to-go container only to see a single, tiny “Taquito” in place of where this “Fish Flauta” was supposed to be.ĭitroit’s Fish Flauta was using Swordfish on our visit. The actual size of this “Fish Flauta” was the size of a regular Taquito in most hole-in-the-wall Mexican restaurants(!). When the pandemic hit, they opened up a Taqueria / Takeout Taco window as part of the restaurant, calling it “Ditroit Taqueria.” We were cautiously optimistic that this 3rd time, might break the curse.įirst, the picture (above) was a close-up. Then just before the pandemic hit, one of Mexico City’s most famous and seen on TV Chefs, Chef Enrique Olvera (of Pujol (Mexico City)) opened up a new restaurant called Damian in Downtown L.A. The most recent example was Onda, where Chef Gabriela Camara of Contramar was supposed to team up with Sqirl’s Jessica Koslow to craft some mega team up menu, only to have it deliver mediocre, overpriced Mexican Fusion dishes. to open up the latest and greatest restaurants, supposedly bringing the magic that made them famous in their home country here to L.A.Įvery single one of them has led to disappointment and failure. Hype machine and PR articles written in various local publications about famous Chefs from Mexico flying into L.A. Here’s to hoping they figure out a way to bring their mesquite charcoal grill to their new setups (but perhaps that might be a violation of some food safety rules?).įollow their Instagram for latest updates:Īt some point, you’d think we would’ve learned our lesson by now. As is, it’s still better than most “Carne Asada Tacos” you’d order randomly around town, but it’s not as good as they used to be unfortunately. However, it lacks the mesquite charcoal smokiness that elevated them to the top prior to the pandemic. Ultimately, Tacos La Carreta still has juicy, tender Carne Asada, the Guacamole Salsa, Salsa Fresca and the Chorreada are still very good. We asked the order taker who said that they still grill it “at their house nearby”, but then I’m guessing they pack it up and finish it on the flattop when you order? Looking at their new setup (in a Taco Truck), there is no outdoor grill like they used to have, so it looks like their Carne Asada is just cooked on the flattop grill in the truck. Like the Chorreada, the Grilled Steak meat is meaty, juicy, tender, but, there’s no smoke. They ended up closing up operations, focusing on catering only for the time being.īut somehow even while the pandemic was still ongoing, they recently decided to give it another go, buying a Taco Truck and trying out new locations to serve their Carne Asada (Grilled Steak) Tacos. For those that didn’t know, right before the pandemic, Tacos La Carreta was struggling to find a consistent base of operations, as the former tire & auto shop they operated out of (on weekend evenings) had asked them to vacate. In a nice comeback story, one of L.A.'s best Carne Asada Taco specialists, Tacos La Carreta, has found new life in a brand-new Taco Truck(!). They feature 9 different types of Carnitas Tacos, and at $3.50 a Taco, they are still fairly priced and standout considering the quality and freshness. If you’re ever in the general area and are craving delicious Carnitas Tacos, give Metro Balderas a try. It’s moist, tender, fresh-tasting, but they seem to have a bit of a heavier hand with the Salt than some other Carnitas specialists, but it’s still a great Taco, and one I’d be glad to have again when I’m in the area. Metro Balderas’ Costilla Carnitas (Stewed Pork Rib) Taco is good, but a touch salty (only a touch).
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