Got sausage? Got Eggs? Got english muffins and some fresh produce? Try making a breakfast sando with these ingredients and a slice of fresh tomato, or make a plate with these favorites and a small salad and some fresh jam for the muffin.
We ventured out of the kitchen to try a taqueria in E. Atlanta on Sunday. Probably would've been better off staying home. There were some highlights and some not-so-high-lights. Started off with a bland cheese dip in desperated need of a kick with homemade tortilla chips that were greasy and thick with little to no crunch. The Ecuadorian salsa was the JAM. Diced tomatoes, serrano chiles, and scallions were refreshing and delicious. We both opted for tacos and a side of Elote Asado (corn roasted on the cob, drizzled with a spicy mayo mixture and queso fresco). Holy Taco! This side hit the spot. Here's a rundown on the tacos:
Pescado frito (fried fish) - a wonderfully battered tilapia filet with a cabbage slaw mixture. The filet was perfectly sized for my flour tortilla and the sauce on the slaw was creamy and tangy. Diced japs would've been a nice addition.
Skirt steak taco - This was like beef tips in gravy topped with bland white cheese wrapped in a taco shell. Too rich of a combination for me. Add the Ecuadorian salsa for some much needed acidity to this dish.
Carne de puerco - Roasted pork shoulder with cabbage taco. The pork was tender and had great flavor. Cilantro, lime, sour cream and spice really would've hit this one out of the park.
Carne de falda - Beef brisket with pico de gallo. Another richer option for a taco. Go for it if you're in the mood for something heavier.
Beers and margs are pricey. $4.75 for a Dale's. Our service was good and our waiter, friendly.
So all in all 3 noms, because we would give it another shot and would love to take advantage of their large patio on a sunny day. Next time, we will go for the tortas.