It’s National Taco Day. And what better way to tell you where to go to celebrate than to ask some of our city’s best chefs. We dialed up Donny Sirisavath from Khao Noodle and Dean Fearing. We hollered at Teiichi Sakurai from Tei-An and Anastacia Quinones at José. Trust the experts.
Regino Rojas at Revolver Taco Lounge
Cabeza taco, from El Come Taco
Cow brains cooked a la plancha (a round metal plate) with a bit of butter, served on a corn tortilla, garnished with lots of onion, cilantro, and salsa verde.
“Its simple and traditional. My fave! With a cold caguama (family sized beer).”
Donny Sirisavath at Khao Noodle
Tripe taco, from Tacos La Banqueta
Crispy tripe served on a corn tortilla, topped, of course, with onions and cilantro.
“Tripe is something I grew up eating and brings me back to my childhood in San Antonio. Plus it was an inexpensive, delicious protein to cook with.”
Dean Fearing at Fearings
Rusty taco, from Rusty Taco
Achiote marinated pork served on a corn tortilla, with pineapples, onions, cilantro and lime.
“I love the flavors when all eaten together!” It is my quick ‘go-to’ taco place.”
Anastacia Quinones at José
Trompo tacos, from Trompo
Pork tacos on three corn tortillas with cilantro and onions. Get both the red and the green salsas.
“Trompo is great because the protein is insane. The flavor is amazing, a little crisp a little tender, at the same time? Insane.”
Teiichi Sakurai at Tei-An
Brabacoa taco, from Taqueria El Si Hay
Barbacoa served on a corn tortilla topped with onions and cilantro and lime.
“Authenticity, and I know it takes a long time to cook those.”
Graham Dodds, former chef, and director of culinary operations at the Statler Hotel
Chicken Norteno taco, from Tacos Mariachi
Served on a flour tortilla, chicken gets topped with asadero cheese, beans, sliced avocado, and pico de gallo.
“The tacos are always so consistent, which is comforting.”
