On this episode of Una Mordida Tacos, our host Chef Danny Betancourt decided to start the year with a bang by touring other Baja Californian municipalities. He decided to go to Rosarito to visit “El Cachanilla” located in Calle Reforma 300, Parcelas, 22710, Pabellón Rosarito. On this occasion he tried two tacos: a rib taco and a pork mix taco, both priced at $1.5 dollars (30 pesos).

Pork Mix Taco

This taco has pig skin, belly, maciza (lean pork), onion, cilantro, avocado, and is served on a handmade corn tortilla. When he tried it, Chef Danny said that he was going to add a few lime drops because the meat was a little too salty.

Despite this, an ingredient that had great flavor was the tortilla as Danny could notice from its texture and flavor that it was handmade; its dough was well hydrated and this was reflected on the tortilla, which was both moist and new. The pig skin had a very soft consistency, but the maciza was drier. The aguamole (guacamole diluted with too much water) did not add any flavor at all, and Chef Danny thought that the taco was missing more meat. This is why this taco gets a rating of 7.8.

Price: $1.5 dollars ($30 pesos)

Rib Taco

This taco has pork rib, onion, cilantro, aguamole, and is served on a handmade corn tortilla. Just like the previous taco, Chef Danny decided to add a few lime drops as he thought that the rib would be quite greasy and filled with flavor.

When he tried it, the opposite happened. The taco did not have a lot of grease and it didn’t have a lot of flavor, which was different from the previous taco which had a good saltiness level and a subtler flavor. Though the taco had no grease, the meat had good humidity, which meant that it was probably drenched in its own grease. The tortilla had the perfect thickness and humidity as it was made in that moment. The guacamole did not add anything to this taco which is why it gets a rating of 7.9.

Price: $1.5 dollars ($30 pesos)

Location

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