From huitlacoche to mole.
in Florida, tacos are his favorite order at Mexican restaurants worth their salt."For me, it's all about the tacos," he proclaims."I enjoy the classics, street tacos, and tacos that are unique to a chef or restaurant." His favorites are birria tacos, a traditionally spicy Mexican beef or goat stew that's slow-cooked until the meat is tender and succulent.
Omar Rodriguez of D.C.'s Oyamel seconds that endorsement of distinguished tacos. Specifically, his favorite is taco de lengua, aka beef tongue tacos."This one is my childhood favorite, and really demonstrates a true understanding of cooking technique and how to handle a tough cut of meat. The meat should be moist and with an almost melt-in-your-mouth texture.
Cliff Benavides agrees. The sous chef of The Driskill in Austin says that salsa is a good harbinger of authenticity."When I think of truly authentic Mexican cuisine, I think about the quality and freshness of ingredients and the time and effort put into a dish," he notes.
And that's precisely what he does at Mexican restaurants, too, where his go-to order is something as simple as cheese enchiladas."There is nowhere to hide," he says."They are good or they are not good. They can be different or unique and still be great, but the dish is so simple it has to be well thought out." For instance, this'll help him determine details in the cheese, the sauce, the rice and beans, and even the temperature of the plate.
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