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A fish taco at Rosaís Mexican Food in Fallbrook includes a warm corn tortilla with a piece of lightly battered, deep-fried white fish topped with shredded cabbage, fresh pico de gallo, and a white (tartar) sauce.
A fish taco at Rosaís Mexican Food in Fallbrook includes a warm corn tortilla with a piece of lightly battered, deep-fried white fish topped with shre...
A carne asada taco at Tekila Cocina Mexicana in Bonsallís River Village features a fresh, hand-made corn tortilla generously filled with marinated sirloin and topped with marinated red onions. Accompaniments are many and can be selected.
A carne asada taco at Tekila Cocina Mexicana in Bonsallís River Village features a fresh, hand-made corn tortilla generously filled with marinated sir...
A crispy chicken taco at El Jardin Mexican Restaurant in Fallbrook is generously filled with shredded and seasoned chicken breast and stuffed with shredded lettuce, a blend of cheddar and jack cheese, diced tomatoes, green onions, and slices of black olive.
A crispy chicken taco at El Jardin Mexican Restaurant in Fallbrook is generously filled with shredded and seasoned chicken breast and stuffed with shr...

Tacos – a Fallbrook favorite in plentiful styles


Thursday, February 13th, 2014
Issue 07, Volume 18.
Debbie Ramsey
Managing Editor


I have always considered tacos to be a perfect food since their composition includes most of the major food groups – tortilla, meat, and vegetables – featured together in an easy-to-eat and tasty form.

The truth of their popularity, in fact, is in the numbers. Reportedly, in 2012, people in the United States consumed 4.5 billion tacos. However, tacos are not an American invention.

Historians seem to feel that tacos originated in the silver mining areas of Mexico in the 18th century and gained their name from little pieces of paper wrapped around gunpowder and inserted (detonated) into rock areas to excavate ore. The miners called the little explosives "tacos."

In Fallbrook, great tacos are plentiful, but for the sake of discussion, I am limiting this weekís choice to three different varieties that stand out in their field.

Fish taco

Fish tacos originated in Baja California (Mexico) and Lenora Vazquez, owner of Rosaís Mexican Food restaurant in Fallbrook (1075 S. Mission Rd., Suite A) confirmed that hers are made in the original style with Sonoran influence.

Delicious and fresh, at Rosaís a fish taco begins with two warm and fragrant corn tortillas (for better handling), inside which a nice piece of lightly breaded, deep-fried white fish fillet is placed. The tender fish is topped with freshly shredded cabbage and zesty homemade pico de gallo. A luscious, white (tartar) sauce is drizzled inside to provide moisture and a creamy, delicate flavor. Accompanied by a wedge or two of fresh lime, a quick spritz of citrus makes it a real taste treat!

Seafood lovers also have the option of fresh shrimp tacos at Rosas. "The shrimp tacos are very popular also," said Vazquez.

Crispy chicken taco

Presenting a perfectly crisp, well-balanced chicken taco is a form of art, in my opinion. At El Jardin Mexican Restaurant in Fallbrook (1581 S. Mission Rd.), one can count on a premium experience at any time. On Wednesdays, tacos are an especially Advertisement
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great deal!

"Every Wednesday, our tacos and our house margaritas are only $3 each," explained owner/manager Jon Large.

One of the best things about the crispy tacos (and other menu items) at El Jardin is that this restaurant does not use lard in its cooking. The delicate and crisp shell is fried in high quality, unsaturated vegetable oil.

Once the tortilla shell is ready, it is filled with freshly cooked and nicely seasoned chicken breast meat that has been shredded. A colorful assortment of fresh toppings, including shredded lettuce, diced tomatoes, chopped green onion, shredded cheddar and jack cheese, and sliced black olives fill the shell to plump capacity.

Carne asada taco

Bonsallís little gem, Tekila Cocina Mexicana (5256 S. Mission Rd., Suite 907, River Village) is a delight in cuisine, including its carne asada tacos.

When the order goes into the kitchen, the process starts, truly from the beginning, with a corn tortilla made the old-fashioned way – by hand.

"Our tortillas are as fresh as they can be," said manager Manny Enriquez.

The chef then takes a portion of sirloin beef that he has already trimmed and marinated (for at least 24 hours) and cooks it to a medium-well status (degree of doneness is optional). When done, he chops it into small squares and places a large portion in the tortilla and the options go from there, depending on the dinerís taste. Marinated red onions, shredded lettuce or cabbage, cheese, guacamole, salsa fresco, and spicy sauces stand ready as accompaniments.

For those who canít decide what kind of meat they want in their tacos, Enriquez said, "We do a three-taco combination plate that can include one shredded beef taco, one pork carnitas taco, and one chicken or carne asada taco!"

Given the talented chefs that work in Fallbrook and Bonsall at the various Mexican food establishments, there is no need to travel out of town, let alone across the border, to enjoy a flavorful feast!


 

5 comments

Comment Profile ImageFR86
Comment #1 | Thursday, Feb 13, 2014 at 3:45 pm
To Debbie Ramsey and the FVN Staff,

Thanks for this bit of relief from the realities of life.............

Sometimes we forget that there are some roses to enjoy along the way.

BTW: Taco question: Is a true taco shell fried or steamed?

FR86

****VILLAGE NEWS REPLIES**** - Thank you FR86 for the kind comments. It is a bit unclear whether the original version had a fried shell or soft one. A man that considers himself a historian on the topic (who knew?) describes the first ones as similar to a common day "taquito" (crispy rolled taco), however, he doesn't come right out and say the shell was fried. I have a tendency to think they were soft shell myself - probably warmed and rolled. In the areas of Mexico I have visited over my lifetime, natives have always told me the soft shell is their "tradition." Who knows for sure? It's fun to consider - and either way - I love them. Thanks again. Debbie Ramsey.
Comment Profile ImageSoft/Fried shells
Comment #2 | Friday, Feb 14, 2014 at 12:27 pm
There is no "true" taco shell. A taco can go either way soft/hard shell. Just depends who's cooking it or where you go out to eat.
Comment Profile ImagePink
Comment #3 | Saturday, Feb 15, 2014 at 1:23 pm
In Texas they were always soft shell rolled corn tortillas when I was a kid. Yum. I love the crispy fried ones as well though.
Comment Profile ImageQueen
Comment #4 | Saturday, Feb 15, 2014 at 5:42 pm
Las Palmas in Vista has WONDERFUL fish tacos! Delish!
Comment Profile ImageFalbrkgirl
Comment #5 | Thursday, Feb 20, 2014 at 12:50 pm
Best Taco's in Fallbrook is at "El Toro", hands down!!

Article Comments are contributed by our readers, and do not necessarily reflect the views of The Fallbrook Village News staff. The name listed as the author for comments cannot be verified; Comment authors are not guaranteed to be who they claim they are.

 

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