was i talking to you about mint bowls?
Food, glorious food report #2: Lunched today at Taqueria Lopez. We were over at the station (Sarah was printing op logs and I was shelf-reading a couple of sections of the wrrld libray) and Sta Salsera (who was there spinning a vintage vinyl edition of Mondo Mundo: thee Radio Progam) suggested checking out the food stylings at TL. Another place that I can't believe we hadn't been to yet! Esp. since I drive by it every single day, just about. Sarah had three tacos (pastor, asada and pollo). Sta Salsera had the carnitas with salsa verde. Both reported that their food was excellent. I had posole and my god was it good. Nice big bowl of soupy, porky goodness. I think they used dried hominy instead of canned. The kernels had a bit more bite than the canned ones I've always used when I've made posole. Lots of pork. Nice chili kick to the broth. Served with limes, onions, radishes, and lettuce on the side to add to the bowl. Plus some freshly fried tostadas -- oh so good, and made up for the slightly stale tortilla chips they served pre-meal (altho the salsas and pico de gallo that came with were outstanding). We've only been once but I think Lopez has it all over Azteca. Further visits will absolutely be required to confirm this hypothesis.
Comments
There seem to be some translation problems in the online menu you linked to -- for instance "carnitas" is translated in different places as both pork and beef. (It's supposed to be pork, and that's what Sta Salsera got when she ordered it.)
My tip for the Taqueria Lopez experience: Bring someone who speaks Spanish. Sta. Salsera was able to ask our waitress for lots of information about the menu, which we would definitely not have gotten if we had been relying on English.
Posted by: Sarah | January 26, 2008 6:47 PM