Tacos Toreados in Lyndon!

AAh, There goes any idea of trying to watch what I eat..... and it is "just around the corner" Talk about location, location!
There is always a major line of traffic on Lyndon!

All the best for much success

The menu

OMG this is awesome. Just stopped by to try couple of chorizo tacos. Made the mistake of taking it home. Now i am headded back for more!

Is cow breast what I think it is? If so, is that a standard taco filling in Mexico?

Is cow breast what I think it is? If so, is that a standard taco filling in Mexico?

All the meat fillings are the same in mexico, but i dont know how to explain,
sounds weird, and the traslations sometimes are not good enough.
Theres to many kinds of barbacoa, but we care only for beef barbacoa
(theres Goat barbacoa, Lamb, etc.)

Juan,

I got this from Wikipedia, and thought it might help with the translation. So is your barbacoas made from Cow's cheeks ( the face of the cow) ?

In the U.S., barbacoa is often prepared with parts from the head of a cow, such as the cheeks. In northern Mexico, barbacoa is also sometimes made with the head of a cow, but more often it is prepared with goat meat or cabrito. In central Mexico the meat of choice is lamb, and in the Yucatan their traditional version, Cochinita pibil (pit-style pork) is prepared with pork.

Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas which had formerly been a part of northern Mexico. The word transformed in time to "barbecue"[citation needed], together with many other words related to ranching and Tex-Mex cowboy (vaquero) life. Considered a specialty meat, some meat markets only sell barbacoa on weekends or holidays in certain parts of south Texas and in all of Mexico. Barbacoa is also popular in Florida, as there are many Mexican immigrants living there who have introduced this dish

Deb

I thought Barbacoa was sort of like brisket, but when I Googled it I found this which I think I have it confused with..."Suadero, in Mexican cuisine, is a thin cut of beef from the meat that hangs from the breast bone on a cow. Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is grilled and used as a taco filling." Is this what you are talking about Juan?

I was looking forward to trying cow breast (utters), guess I'm out of luck. Sounds like it is the fatty/flab below the head in the chest area. Guess it is truly mystery meat.

I was looking forward to trying cow breast (utters), guess I'm out of luck. Sounds like it is the fatty/flab below the head in the chest area. Guess it is truly mystery meat.

sorry for the confusion, but barbacoa its made with headm and the chest area like u said

I just got back from picking up a couple tacos... I am so pleased to have these folks in the neighborhood!

I had the barbacoa and the beef tongue (lengua) with a watermelon jarritos. Pickled veggies and a green chile hot sauce. Cost me the same as a trip to taco bell and it was 10x the flavor and authenticity. In fact, if a foodie was trying to develop a palate for beef tongue, this would be the first place I would recommend.

I'm an instant regular, in fact I might just go back for more tonight (seems someone else felt the same way.)

[Robin Garr]

I just got back from picking up a couple tacos... I am so pleased to have these folks in the neighborhood!

Mary and I were there too! We must have just missed you ... left around 7:15.

Interesting how we keep crossing paths!

I just got back from picking up a couple tacos... I am so pleased to have these folks in the neighborhood!

Mary and I were there too! We must have just missed you ... left around 7:15.

In the cold weather, are you all eating in your cars or taking it home? We live about 5 miles away and I wonder if the food can travel....

[Robin Garr]

In the cold weather, are you all eating in your cars or taking it home? We live about 5 miles away and I wonder if the food can travel....

We ran ours home to Crescent Hill - raced in LaGrange Road jumped on the Watterson to I-64 and off at Grinstead. Probably about the same distance as you, and I doubt it took us more than 7 or 8 minutes. They were maybe a little moist by the time we got home, but still good eatin'.

I shot some pictures of the food before we pitched in ... I'll download the images later this morning and post one to this discussion.

Juan,

You let me down dude!

I headed over to your spot at 5:20pm looking forward to trying it out. Your cousin was setting up and said you wouldn't be open until about 6pm. Couldn't wait.