On this episode of Una Mordida Tacos Tijuana, our host Chef Danny Betancourt went to “Carnitas Don Darío” located at P.º Villa Fontana, Villafontana, Fontana XIII. On this occasion he tried two tacos: a surtida taco and a chicharron taco, both priced at $1.76 dollars ($30 pesos).

Surtida Taco

This taco has maciza (lean pork), cuerito (pig skin), buche (pig belly), pico de gallo, and it is served on two corn tortillas. Before he tried it, Chef Danny decided to add a few lime drops, something he said he usually doesn’t do before the first bite.

When he tried it, Chef Danny claimed that he could detect grease in each bite. The carnitas (pork meat) had a neutral flavor, with an average level of salt. Something to note is that the maciza meat was cut very well and since it had a soft texture, it felt like a paste which made it feel “a little different.” The lime added sourness that it needed because the pico de gallo got lost amidst the ingredients, which is why this taco gets a rating of 7.1.

Price: $1.76 dollars ($30 pesos)

Chicharron Taco

This taco has chicharron, pico de gallo, tomato salsa with chile de árbol, and it is served on two corn tortillas. The first thing to note about this taco is that the chicharron was mostly meat, but when Chef Danny squeezed it, drops of fat would drip which is why he decided to add lime drops.

When he tried it, Chef Danny claimed that it was delicious, and described the flavor as a combination of pressed chicharron with well-cooked, crunchy meat. He added that this meat was similar to rib eye which is very crunchy outside (without being burned), but very soft inside. He emphasized that in each bite he could detect the taste of the grease and lard making it a heavy taco, despite the lime juice and light salsa. However, he said that this taco had a good flavor, which is why it gets a rating of 8.0.

Price: $1.76 dollars ($30 pesos)

Click here to learn more about “Carnitas Don Darío” on their Facebook page!

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