Obviously, I ate for free
Tacolandia 2014 @ El Pueblo de Los Angeles
6/28/14 – 3-7pm
125 Paseo De La Plz
Los Angeles, CA 90012
http://microapp.laweekly.com/tacolandia/2014/
I think it’s safe to say that last year’s inaugural Tacolandia was proclaimed a success. For a first-time event that focused on just one dish, albeit one that is synonymous with the city’s culture and identity, things ran very smoothly. Lines (both getting in and per vendor) were manageable, most vendors had plenty to serve from a wide variety of tacos, and the event itself was downright highway robbery for its attendees at $20/person.
This year, prices skyrocketed to the tune of…$25/person. Let’s just say that the even remains a STRONG BUY (although that can be somewhat argued for the premium tickets at $45 a pop in comparison – see The Offalo’s report on the issues regarding that). The event was moved from the parking lot of the Hollywood Paladium to a blocked off section of Olvera Street to accommodate a bigger crowd – no easy feat, as regulations were up the ass left and right (which partially contributed to the drinks issue everyone had). Bill Esparza, one who needs no introduction, told us there were approximately 1000 more attendees this year. No room for walk-up purchases, that’s for sure.
At least with the bigger venue to accommodate more attendees meant more vendors – I believe there were around 40 just for food (which meant that there was no realistic shot of me sampling every taco/tostada this year, though not for a lack of trying). I originally had a gameplan to survey the playing field first via scout run (a la my buffet strategy), but standing in line for 40 minutes to get in, plus the initial shock of seeing the lines at each vendor, had me on tilt.
But after 36 tacos of 30 varieties, I have no more regrets in life. After the event last year, I mentioned that I was 5 pounds heavier and had a hard time breathing. Well, for those who were there to witness, I could barely stand by the end of the day. To be perfectly honest, I should’ve just brought a wheelbarrow, and just had someone push my fat ass around throughout the day. Below are the 25 varieties of tacos/tostada I managed to take a quick photo of before devouring:
Amor y Tacos – braised short rib taco
The restaurant from Cerritos executed a braised short rib taco w/ caramelized onions, cotija cheese, pickled radishes, and a raspberry salsa that actually worked pretty well. However, the handmade tortilla really fell short – it was thick and undercooked, resulting in a too-chewy texture. Still, this won’t deter me from trying the restaurant someday.
Bistro LQ x C-V-CHE – guinea fowl teriyaki leg taco
A collaboration between a French and Peruvian chef that produced a taco that was neither French or Peruvian, this one had fusion written all over it. Solid taco, but could’ve actually used more seasoning IMO.
Carnitas El Momo – sortido taco
I’ve tried an incomplete version of this taco, with carnitas and buche. But the official sortido taco from Carnitas El Momo contains the right amounts of juicy carnitas and fatty pig skin, and by the right amounts I mean plenty of each. Hands down, the current undisputed carnitas champ in town.
Chef Katsuji Tanabe – fried clam taco
The chef of MexiKosher offered a definitely-not-kosher taco consisting of fried clams, after running out of fried smelt (surprisingly, more than one restaurant served a fried smelt taco). From what I can tell, the preparations for this fried clam taco was the same as the initial smelt one, and it was…kind of weird. The beets were a bit overwhelming, and the sprinkles were…just weird. Pass. Also, can smelt be kosher?
Chef Timothy Hollingsworth – “Cochinita Pibil”
The former Chef de Cuisine of 3-star Michelin restaurant The French Laundry was definitely the most acclaimed chef at the event. He has relocated to LA, and plans to open a more casual concept in Downtown, one that’ll feature more of the Mexican flavors he has fallen in love with. If this taco was a precursor, then the chef is on the right track. This “cochinita pibil” was by far the most delicate version I’ve seen/eaten. Subtle flavor profiles and combinations of texture, and elegant “plating” (w/ tweezers, because of course).
Chichen Itza – cochinita pibil
The Yucatan specialist stuck to its guns, and served their trademark cochinita pibil. As excellent as ever. Sorry for the poor(er) photo here.
Colonia Taco Lounge – beef cheek taco
By now, every taco enthusiast should be familiar with Ricardo Diaz’s name. He was the chef and co-owner of Guisados, before striking it out on his own with Bizarra Capital (which was part of the festival last year), and now Colonia Taco Lounge. This was a solid taco, but I wished we could’ve seen them flex some muscles here.
Coni’Seafood – marlin taco
Same as last year, as good as last year. I really need to try this place.
Corazon y Miel – fried smelt taco
I’m a big fan of Corazon y Miel, a restaurant I consider one of the most underrated in LA. The restaurant served a fried smelt taco that had avocado, corn, heirloom tomatoes, and a nice hint of poblano. SOLID.
Eggslut – braised/fried Nueske’s bacon taco
My boy Johnny and the Eggslut crew served a taco that was fitting of both the festival and what the restaurant’s all about, and that is breakfast and eggs on the regs. The fried quail egg was a nice touch. Can’t wait see what they do next year.
FIG – braised lengua taco
Perfectly-cooked tongue, from a chef that knows his way around meat. This was an elevated version of the tongue taco Guerrilla Tacos served last year, and that one was quite good.
Finca Altozano – D#ickhead taco (beef cheek, tongue, pizzle)
I was unfortunately unable to try Chef Javier Plascencia’s offaly-bizarre taco last year, but he managed to shock and awe once again with what they called the “D#ickhead” taco. It was beef cheek, tongue, and pizzle (bull penis) cooked birria-style. The penis tasted like beef tendon – very interesting. And yes, I fully admit to wanting the D that day.
Flor del Rio – goat birria taco
Birria specialist Flor del Rio brought back the goat birria taco again this year. As good as last year’s.
George’s at the Cove – Los 3 Cochinitas taco (pig tail, crispy ear, cueritos)
George’s at the Cove – El Pescado taco (achiote-cured red snapper)
George’s at the Cove – La Piña tostada (pineapple, espuma de mezcal)
George’s at the Cove ain’t nothing to fuck with. Sorry for the profanity and the lame Wu-Tang reference, but they came rollin’ deep with their A-Team (including Chef Trey, CdC Jon, and Pastry Chef Lori), and managed to not only serve 3 offerings simultaneously(!!!) that were all highlights of the event, but to serve them up until the very end. Mad respect to the team from the La Jolla restaurant, one that was responsible for the single best meal of my year to date (post still in the works).
Guerrilla Tacos – wild porcini mushroom tostada
As fans of Guerrilla Tacos know (and I know there are plenty of you, because all of you are in my way), Chef Wes has a way with vegetables. This porcini-truffle collabo seemed like a can’t-miss, and was indeed good, but I just wanted…a little more. The problem with having set such a high standard for me, I suppose.
La Guerrerense – seafood tostada (bacalao, octopus, scallop, sea urchin)
I’ve only tried La Guerrerense twice, both times at Tacolandia, but I can safely say that I LOVE LA GUERRERENSE. I would be willing to be a drug mule for the Mexican cartels in exchange for a regular supply of LG’s food. And crazy thing is, I know that what they serve usually is even better and more expansive than what they offered at the events. Sra. Sabina, te amo.
Loteria Grill – fried grasshopper tostada
A surprising offering from the local mini-chain. I thought this were pretty good actually. A few ladies had the look of disgust while I was eating this, but I’m not sure if that’s because I was eating grasshoppers, or because of my face.
Mexicali Taco & Co. – lomo al carbon taco
The Mexicali guys always try to mix things up at events, and Tacolandia was no different. I remember Dommy (a Chowhound veteran and Mexican culinary scholar) telling me how legit they were last year with their offering, right down to the wood they were using for the grill. This year’s definitely had the look and taste of a churrasco prep – very good.
Petty Cash Taqueria – pork belly carnitas taco
Despite it being a pork belly carnitas taco (pork courtesy of Cook Pigs Ranch), the flavors were very clean. A pleasant surprise.
Revolutionario LA Food – chicken tagine taco
I believe Chef Zadi actually had to go all McGyver with chicken from fellow chefs at the event, because he said that he had ran out. I tried Revolutionario LA Food during their pop-up last month, and it was a very playful take on the taco incorporating North African flavors and ingredients. Looking forward to seeing what Chef has up his sleeve in the future.
Tacos Kokopelli – Polvora tostada (smoked salmon, chiltepin, chilmole)
Tacos Kokopelli – Kraken taco
Tacos Kokopelli came with a trio of offerings this year, two of which focused around smoked salmon, and the other being their famous kraken taco which they served last year. The kraken one was better than last year’s – don’t think anything changed, but was just executed better this time. And the smoked salmon preparations were even better IMO. Sidenote: are they opening a Chicago branch? If so, why not LA?
Tortas Ahogadas Ameca – ahogada taco
A sweet and wonderful family operation, serving a taco version of their famed torta ahogada. Arguably the heartiest taco of the day, and held its own against the sexier, chef-driven ones.
Not Pictured:
– Aqui es Texcoco
– La Flor de Yucatan
– Mariscos Jalisco
– Tacos Kokopelli (Summer Dash tostada)
– Tamales Elena
So yeah, that sums up all the tacos I ate at Tacolandia, sans the ones without photos. I missed out on a few big names, like Taco Maria and Picca, but there’s only so much Chris to go around. That just means I have to go in with a more strict game plan next year. Not counting repeats, below were the six that served my favorites of the day, a true accomplishment given how many good ones I ate throughout the event.
Chris Hei’s All-Tacolandia 1st Team:
FIG
Finca Altozano
George’s at the Cove (2x All-Tacolandia) – MVT
La Guerrerense (2x All-Tacolandia)
Tacos Kokopelli
Chef Timothy Hollingsworth
Thanks again to Bill, LA Weekly, and especially to all the chefs and vendors that made this event possible and a success. Looking forward to next year’s, and many more to come!
O Hei There! 