On this episode of Una Mordida Tacos Tijuana, our host Chef Danny Betancourt went to “La Fábrica del Taco” located at P. del Centenario 9211, Zona Urbana Río Tijuana. On this occasion he tried three tacos: a carne asada taco, an adobada taco, and a mushroom taco, all of them priced at $1.7 dollars ($34 dollars).

Mushroom Taco

This taco has mushroom, guacamole, onion, cilantro, and is served on a packaged corn tortilla like the ones used for adobada tacos. Chef Danny said that this taco is served with two kinds of mushroom with one of them being portobello. When he took his first bite, our host confirmed that they were bitter.

He is not sure whether the mushrooms were made with wine, vinegar, or if the portobello had been bitter when cooked. He was not able to find any sauce to balance the mushroom’s flavor and the guacamole was “burned”, i.e., it had been left out in the open all day, and it had a darker hue. Chef Danny added that this is definitely not his favorite taco which is why it gets a rating of 4.2, being one of the lowest ratings in the entire show.

Price: $1.7 dollars ($34 pesos)

Carne Asada Taco

This taco has carne asada (grilled beef), onion, cilantro, guacamole, and unlike the previous taco, it is served on a handmade corn tortilla. Our host was able to identify it just by looking at it and he confirmed it when he ate it, due to its flavor and thickness.

Just like the previous taco, the avocado had a “past-due” flavor and he couldn’t detect any sort of marinated flavor in the meat but the salt and pepper, though it did have some nerves and fat. On this occasion, Chef Danny was able to identify the salsa which had a high spiciness level but just enough he could withstand it. This is why this taco gets a rating of 6.5.

Price: $1.7 dollars ($34 pesos)

Adobada Taco

This was the last taco that Chef Danny tried here and it has adobada meat, onion, coriander, guacamole, sauce, and is served on two packaged corn tortillas. Chef Danny said that the meat looked as if it had a good color and it had a very thick cut that, when he tasted it by itself, he was able to confirm that it had a good flavor.

When he took his first bite, Chef Danny claimed that the adobo flavor was quite present, and he was able to detect chili pepper, pineapple, orange, and achiote in it. It was taken directly from the spit which made it juicier. The only thing that didn’t convince our host was the avocado which is why this taco gets a rating of 8.0.

Price: $1.7 dollars ($34 pesos)

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