Speaking of Jalisco in Eastie, the owners of Tacos El Charro are also from the Mexican state of Jalisco.
Remembering our last visit there as a bit disappointing but knowing I enjoyed my visits many times in the past, Nab and I stopped by Tacos El Charro yesterday for a late lunch/early dinner after noting and skipping the $25 buffet at Bob the Chef's.
As usual we started with the excellent salsa, thick with fresh tomatoes and onions, and the thick fried chips. It would be great to get these right out of the fryer sometime. I am a big fan of the rojas and verde salsas that are also served in the little bowls; they add some heat when needed.
We split an entree - two shredded beef enchiladas in brown mole, which was accompanied by lard enriched refried beans and somewhat dry yellow rice. I thought the enchiladas were excellent, a nice smokiness to the mole without being over powering.
Next, I had one of the pineapple marinated pastor tacos. The pineapple is very subtle in this typical meat, double corn tortilla and various topping taco. Nab had a goat stew taco; I didn't try it.
We also ordered the sopa de marisco, only available on Sundays. This soup, served in a huge bowl, is about $11. They split it for us into two still large but somewhat smaller bowls. The tomato broth had crab, lots of fish, mussels, clams, shrimp, and who knows what else. The broth was salty and delicious and the soup wonderful once I had a moment to de-shell the crab, pull the fish off the bones, mussels out of shell, etc. No idea if this is the correct way to eat the soup, but it was tough going otherwise. It was a bit bland, but I fixed that up with some of the salsas.
Total cost, with 3 negra modelos, was around $36.
Food coma immediately started setting in when finishing the soup. We left with a good, full feeling and walked outside to some type of impromptu parade with locals driving by in their cars with (one car was festively decorated with plantains) various loud Latin music blarring from each vehicle and loads of honking going on.