Tourism

Tecate’s Tacos La Güerita disappoints due to their dry tortillas and watery guacamole

Though its proteins had good flavor, it did not really help at all

By Redacción 2022-05-07T22:39:00+00:00

On this episode of Una Mordida Tacos Tecate, our host Chef Danny Betancourt went to “Tacos La Güerita” located at Av. Benito Juárez 280. On this occasion, he tried three tacos: a tripe taco priced at $2 dollars ($40 pesos), and a carne asada taco and an adobada taco, both priced at $1.3 dollars ($27 pesos).

Carne Asada Taco

This taco has carne asada (grilled beef meat), onion, coriander, avocado, sauce, and is served on a handmade corn tortilla that is relatively small, comparable to store bought tortillas used for adobada tacos. When he gave his first bite, the first thing Chef Danny noticed is that the tortilla was very dry.

The meat was marinated well and had a very soft texture. The coal flavor was also quite present in the protein. The sauce had a good taste, but what disappointed Danny was the guacamole which turned out to be more water than guacamole. This is why this taco gets a rating of 6.5.

Price: $1.3 dollars ($27 pesos)

Adobada Taco

Unlike the previous taco, this one is served on two corn store bought tortillas with adobada meat, onion, coriander, watery guacamole, and bird beak’s sauce. The first Chef Danny noticed is that the meat did not look intensely red which is usually a sign of great flavor and adobo seasoning. However, the meat was at a nice fried point that gave the taco a nice taste.

The meat had fried and soft pieces which gave it a nice texture contrast. The meat’s color tricked our host; despite it looking pale, it had a good flavor. This is why this taco gets a rating of 7.6.

Price: $1.3 dollars ($27 pesos)

Tripe Taco

This taco’s presentation was different because it was served with an extra serving of fried tripe, onions, and grilled peppers with the taco itself having beef tripe, onion, coriander, red sauce, and watery guacamole all served on a handmade corn tortilla with quite a thin thickness, according to Danny.

One thing to note is that the tripe was fried on the grill, giving it a soft, humid texture inside, while feeling deep-fried on the outside which gave it a good flavor. This is different from other taquerias where the protein is griddled with oil. It should be noted that this texture helps to make the protein easy to eat. The dry tortilla was a problem with this taco, which is why it gets a rating of 8.0.