I'm sorry, the avocado sauce you get with today's taquitos just isn't the same. It's clearly lacking a good bit of avocado. And it really comes out in the hue, consistency, and above all taste.
I recall about 8 years or so ago when the city jacked the rents up...it seemed not long after the taq merchants started to meddle with the product, perhaps in order to survive the new rent regime. In any case, I'm calling foul on today's taquito sauces, up and down the street, because they definitely have too much tomatillo (or whatever green additive that is) to salve this native's taste buds.
Anybody else out there concur? Some of those guys, like the lot at my long-time favorite El Rancho Grande, have been working for ages...perhaps grilling them over their taq/woks for a few minutes might shed some light on the matter.
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