Thanks to all who replied to my post earlier today about butchers around 24th/mission. I got a great deal on some flank and skirt steaks.
Lunch at Taqueria San Jose was fine. Nothing earth-shattering, except that the crema they used really impressed me. Does anyone know their source? The more I think about it the more I love it.
I had four tacos dorados (in hard shells): carne asada, lengua, cabeza, and al pastor. The only one I found uniquely delicious was the al pastor. The others were well done, but not exceptional. In general, I wish they'd cut the meat into bigger pieces.
Two things impressed me about TSJ when compared with other Mission taquerias. The radishes at the salad bar were incredibly fresh, sweet, crunchy, and weren't at all dried out. Also, my tacos dorados came with a heap of creamy guacamole. I'm always happy in SF when guac comes free of charge. It's something I really miss about Los Angeles.
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