|Tacos are described on the blackboard menu at Guisados in Boyle Heights|
A caramelized-around-the-edges al pastor taco from a pineapple-topped spit on the street, or a deeply beefy carne asada taco from Tacos El Poblano in Tijuana -- they're pretty much the platonic ideal of of street food, and the one single item that converted me from baconatarian to full-on carnivore back in 2001 or so. But guisados are another thing entirely -- they're slowly-cooked stews and braises, each with its own distinct character depending on the combination of spices, meats and vegetables. And guisados make just as wonderful a taco as grilled meats do, with a lot flavor possibilities.
|mole and chorizo tacos, right, calabacita and chicken tinga, left|
With a tiled white counter and a blackboard describing the tacos, the set-up is similar to a Tijuana-style taqueria which concentrates on doing one thing extremely well.
The menu is succinct -- 10 or so taco fillings, tamales made with the fillings, freshly made aguas. If you're not sure which taco to try, get the taquito sampler -- they're not the rolled, fried kind but a sampler plate of mini-tacos of all the flavors.
|chicken soup, left; jamaica/limon agua, right|
To drink, there are aguas of lime, jamaica or horchata -- I recommend a Mexican Arnold Palmer with half lime, half jamaica.
Between Cook's Tortas, the family's new ceviche restaurant opening soon on Atlantic (440 S. Atlantic) and Guisados, Ricardo Diaz and his partners are launching a delicious new Mexican food dynasty on the Eastside.
2100 Cesar Chavez Ave.