out and about: taco time
You guys!
We have a new la jolla taco shop in town, and it’s a good one. Yes, yes we have taco stand… but don’t hate me — it can be hit or miss, and a little heavy. Taco time is (dare I say it?) just better. Unlike puesto (and y’all know how much I love their chips and salsa), the flavors here are more traditional without all the extra flare.
Like jamie put it, taco time tastes like the homemade tacos I make at home. Cooked in avocado oil (not a seed oil to be found here!), avocado based guac, fresh vegetables, pickled onions, quality meats, and heirloom corn masa tortillas in a blend of blue, yellow, and white.
Everything is house made, down to the loaded salsa bar - favorites are the pico and the avocado.
Grab a drink from the cooler, place your order at the front, and grab a seat. Here’s to hoping taco time is in it for the long haul.
alesmith: westcoast ipa
montefresco: prosecco
No fancy bar here. And none needed.
There is a drink cooler with lots of alcoholic and non-alcoholic choices. Among which were an ipa and bubbles. Consider it a win. Because really? We are here for the tacos.
carne asada taco: fire-grilled steak, guacamole, onions, cilantro
I can’t wait for dylan to come home from school so he can try these tacos. His biggest carne asada complaint is that they always have pico de gallo, and that is not his jam. He likes his carne basic, guac onions and cilantro. These tacos were made for him.
And for anyone else who loves good quality asada, where it’s all about the flavor. The meat to tortilla ration is perfect. And I’m not a huge corn tortilla fan because usually there is too much tortilla and not enough meat. Not these tacos.
pollo taco: fire-grilled citrus herb chicken breast, guacamole, pico de gallo
Can we just take a moment for the chicken? The flavor is off the charts. But the best part? It’s breast meat. No knuckly chicken here. Just perfectly flavored, juicy chicken.
The guac is great. But the addition of the exceptionally fresh pico takes the taco over the top. I’m typically not a chicken taco fan - but that has all changed.
adobada taco: pork, guacamole, onions, cilantro, roasted pineapple
Not that I can eat pineapple (allergy); but I love how this is presented v/s the al pastor. Fresh, grilled pineapple. Such a good pairing with pork. And then the addition of creamy guacamole? It’s a flavor bomb waiting to happen.
Definitely one of jamie’s fav’s.
california burrito: fire-grilled steak, fries, cheese, guacamole, sour cream
The number of times I have to add sour cream to burritos because no body else does… let me just tell you.
It’s like this burrito was tailor made for me. Sour cream? check. Cheese? check. Guacamole? check. Yes, and please.
I know I keep saying this, but everything is so fresh and just tastes so clean and flavorful. Is it any wonder we keep going back?!?
birria taco: braised beef birria, grilled cheesy tortilla, onions, cilantro, add consume
I love what they did with the birria here. Instead of a fried crispy taco shell, the tortilla is grilled with melty cheese all over it, and slightly crisped. Topped with birria, and just enough consume to coat and flavor without making the tortilla soggy (personal pet peeve). No dunking necessary. We love how they do it.
ribeye taco: fire grilled angus ribeye, caramelized cheese, guacamole, pickled red onions, cilantro
This is ribeye at it’s finest. No big chunks of fat, just marbleized tasty goodness. Crispy caramelized cheese, without being over cooked like some places? Perfection. And the pickled onions - the perfect tangy compliment. It’s exactly what you want, if you are feeling fancy. And by fancy I mean eating something that is so simple in concept, but packs all sorts of hidden flavor bombs just by using fresh ingredients.
Can you tell this is a favorite? It’s definitely a huge hit in our house. Fresh, healthy, and quality ingredients. You can’t ask for more than that.