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Welcome to my journey of the world through the deepest cultural aspect; Food. I document my adventures in food one dish at a time.

Tacos Y Mas - Colton

Tacos Y Mas - Colton

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Tacos Y Mas  is the new kid on the block if your looking for a place for tacos just opening ???? by Owner Jose Fernandez and incorporates is families Mexican heritage from the Mexico state of Jalisco

This taqueria offers an assortment of multi-ingredient tacos with a wide selection of meats like the classics, al pastor, chicken, carnitas, chorizo, beef birria, and some unique meats not easily available including buche and cabeza.

They also have a large selection of salsas and garnishes, that are made in house.


First of all to me these are not a “taco” in the normal sence like what you normally see as a street taco or the classic hard shell to the Californian start Fish taco.

These are more like a street quesadilla where there are two corn tortillas filled with cheese then are topped with your choose of meats.


The Birriongo —  Birria de Res, Queso y Cebolla Morada

The Birriongo — Birria de Res, Queso y Cebolla Morada

This Taco is made with tender shredded beef cooked in a red chili sauce, and served with cheese inside and marinated onions on top of a lightly fried flour tortilla.

The taco is the only folded one they have.

The meat is very tender and juicy with lots of flavor. There is no taste of the meat itself but the sauce it was cooked in.

The added pickled onions on top add a great acidity and cuts the richness of the meat.

This was the best one and the most  flavorful taco!


El Delicado — Flor de Calabaza, Chamiñone y Queso

El Delicado — Flor de Calabaza, Chamiñone y Queso

This is the only vegetarian option first of all !!!

This taco is made with baby sliced squash, a squash blossom, and mushrooms along with cheese.

This taco lacks flavor.

The only thing you can taste is the mushroom along with the cheese and tortilla.

The squash blossom is lost in the mushrooms and cooking of it.


Taco Relleno — Asada, Chile Pasilla, Queso y Aguacate

Taco Relleno — Asada, Chile Pasilla, Queso y Aguacate

This taco is made with a roasted poblano chile, carne asada, cheese and avocado sauce.

The Asada is cooked to perfection with a great caramelization on the edges. There is very little to no fat or gristle.

The Poblano chili is halved with the seeds taken out.

The combination of theses works perfectly and the slight char on the chili dose add to this as well.

The only fault is the avocado sauce on top that does not taste like avocado in anyway.


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this taco

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