With the humidex bumping temperatures up to a cool 48°C, this might not have been the best day to venture outside for eats. But I left my air-conditioned space and braved the hot winds to see what this La Carnita pop-up taco shop was all about. When I arrived 15 minutes after opening, I almost bailed when I saw the line – a slithering and sweaty mass of people snaking out the door and onto the sidewalk.
I was thankful for the line-herders that kept me updated on the likelihood of tacos – it’s always nice to know where you stand. And finally, nearly an hour later, I stood at the taco station where guest-chef Scott Vivian of Beast Restaurant was busy assembling away with what little garnishes that remained.
Officially, the tacos on offer were achiote-marinated chicken (with salsa verde and zucchini ribbons), beef cheek (with bone marrow, blueberries, and a garlic scape & pumpkin seed pesto), and Mexican chorizo (with mango salsa, avocado, cilantro, and queso fresco). Clearly some bits were missing as the mise in front of Chef Vivian was pretty cleaned-out.
Both the chorizo and beef cheek were really tasty. Especially the beef cheek. With hits of sweet from the blueberry and the really rich flavour of the beef (due to the marrow, I assume), I was quite happy eating this.
To find the next time the pop-up sets-up, you'll have to follow La Carinta's twitter feed. And show up early!
Full post/photos: http://www.foodpr0n.com/2011/07/21/la...