Our search for the perfect taco is well documented here at the Infatuation. We have lamented about the lack of reliable options, (see, here), and celebrated the few-and-far-betweens that have hit the mark (see: here, and here). For what
Just because dependable taco options are hard to find doesn’t mean we have stopped searching. Tacos El Bronco is home to one of, if not The Best tacos in town. As in: capital T, capital B. Served alongside straight-forward Mexican plates, this is a must-eat Mexican spot for anybody who considers themselves a fan of the genre. Tacos run $1.50 a pop, and huge plates of meat-rice-beans cost between $10 and $15, so nobody is going to go home hungry. Horribly full and bloated? Maybe. But not hungry.
It is one of the few places in town you can go to for dinner and be assured that the TV will be showing telenovela re-runs or Mexican club soccer games, or that the jukebox will be pumping out awesome songs in Spanish that employ heavy use of both accordion and trumpet.
This is where you go when you’re in the market for top-tier tacos and a home cooked Mexican meal.
Double corn tortilla, meat, onions. No fuss, no muss, and sure as hell no sour cream. If we could live off these guys, we would. Everything about them is right, and you can eat half a dozen-plus and call it a meal. No matter how much room you save to try other things, you are going to wish you had just gotten more of these. Cecina, roast port, spicy pork, lamb and lengua are all aces.The steak and chicken leave something to be desired, but you didn’t come all the way out here for a chicken taco anyway.
Handmade, thick corn patties, the sopes here are worth an order. Topped with refried beans, some cheese, and chicken or steak, these are a solid bite if you want a non-taco appetizer. Plus, the last time we went, they were sold out by mid-afternoon, which is always a good sign.
Thinly pounded steak covered in onions and small pieces of cactus. The chewy, salty meat won’t win any awards for juiciest cut but it does the trick just fine. Plus the orange rice and pinto beans are beyond good.
Basic strips of chicken grilled up and topped with peppers and onions. A fork-full of rice-beans-chicken is about as basic and reliable a Mexican bite as you can ask for, and this version here is exactly what you would expect.
Two pork chops served underneath a sea of shredded, caramelized-looking onions. As straightforward as can be.
Two jumbo Poblanos stuffed with white cheese and covered with a house made salsa. The cheese (chunks of queso blanco) is relatively flavorless, but the salsa and the pepper itself give off some decent heat.