By far the tastiest taco I've found this week is the tripe taco. Interestingly, the tripe is triple cooked (it probably has to be). First, it is boiled. Second, it is slow cooked on one of the large grills (as you can see in the photo) giving it both color and intensifying the flavors. Finally, and I've only found it done at this one favorite spot by the hotel, the tripe is grilled after being chopped up and put on a couple of tortillas. Sixty seconds or so later, it's on a plate heading for the customer.
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| The Tripe Taco Assembly Line |
The tacqueria I've come to favor only has eight stools and is truly one of those hole-in-the wall places. But, for only $10MX (less than 80 cents), this spot is busy all day long. It's not unusual to see a crowd standing on the sidewalk eating a plateful of tacos.
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| The "Perfect" Tripe Taco |
As I've become fond of saying, ¡Buen Provecho! Can't you just hear Julia Child saying this after showing you how to make a tripe taco in her fancy French kitchen?
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