Tacos El Gordo: How many ways can you eat the cow?

Aah Tacos El Gordo, how do I love thee? Let me count the ways... one Lengua, two Cabeza, three Tripa...etc etc.

If you have never made the trip down to Chula Vista for Tacos El Gordo I will venture to say that you are not a San Diegan or human for that matter. There are three locations for this iconic taco shop, but we always gravitate to the one on H street. When i come to this spot, memories of living in Ensenada swim back into my head carried on the waves of aromas that emanate from the little open view kitchen. I smell the myriad of delicious cow and pig parts and I see the little taco stand on the side of the road that we used to stop at before heading home for the night.                                                                                   

We stopped in here today with a  homie and the baby in tow to grab a varietal smorgasbord of tacos and beat our craving for delicious tacos into submission. We ordered enough tacos to feed Zapata's army, and of course some orange Bang, and settled into the plastic booth to commence consumption of large quantities.                                                                                                                                         

Every bite is like a mariachi band playing in your mouth in perfect pitch. Ever flavor plays perfectly with the next creating a taste sensation that you could never find at a Taco Bell. The meats are superbly cooked and seasoned, the salsas are hot and flavourful without overpowering the rest of the ingredients and the blast of fresh, colorful flavor you get from the onion and cilantro take the taco over the top like a sharp trumpet blast accompanied by the signature Ahhhhhuuhhahaha of the mariachi scream.

My overall favorite taco has to be the tripa taco. I have never had tripa as good as this one anywhere. The trip is crispy and chewy all at the same time and the spices are so masterful in their subtlety. Next in the line of favorites has to be the adovada. Adovada is marinated pork or chicken that is then skewered in layers on a vertically rotating spit and slow cooked so that the meat uses its juices to actually bast itself.

All in all every taco at Tacos El Gordo is a winner, whether it be Lengua, Tripa, Adovada, Cabeza, or any other style they have, you cant pass this place up.


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