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Tacos de la Bravo 903 Bravo, Gómez Palacio |
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Several years ago, Luis and Maricele built a sidewalk taco stand serving three kinds of tacos. The food was good, and the business grew until now this taco 'stand' is a full service restaurant with indoor and outdoor seating. This is more than a typical neighborhood taco stand. |
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It is open only in the evenings. There are a few tables in the street in front of the stand and a dinning room inside the house. The open space in front of the stand facilitates take out service. What makes this place unique are the kinds of meat offered. Tripitas are fried pig intestines (chitlins); Carne adobada is marinated pork leg. These two are served every night. On Saturday and Sunday evenings, they also have charcoal grilled carne asado (beef) tacos with grilled onions. The carne adobada was very good. The tripitas tasted good, but the hard, fried texture was not to my liking. The asado tacos were outstanding -- my new favorite taco. |
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This is a custom stainless steel cook surface. The round thing in the middle is a small cauldron which will be filled with lard to cook the tripitas. The propane burner is directly below the cauldron. Enough heat radiates out from the cauldron to warm the rest of the surface to keep the cooked meat warm. |
Luis is carefully dropping the tripitas in the hot oil. The tripitas were par-boiled and then kept refrigerated until cooking time. The orange items are the carne adobaba which was cooked at earler and is being rewarmed on the cook surface. |
Corn tortillas are being warmed on a comal. Maricele keeps flipping them so they warm evenly without over-cooking and getting crispy. I have never seen a USA-style fried taco shell in México. I suppose they may exist somewhere. |
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When a tortilla is warm, Maricele loads it with one of the three meats. In this picture, it is carne adobada.
Diced onions, cilantro, limes and two kinds of chile salsa are on each table and on a counter for take-outs. The red salsa is pretty hot; the green one is milder. |
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On left are carne asado, carne adobada and two tripitas.
On the right is a close-up of the thinly sliced carne asado with grilled onions that I liked so much. Luis cooks the carne asado on a charcoal grill (not sown) |
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It was a warm October Saturday night when Nery and I first went to Gómez to feast on these tacos. Nery's nephew Erick joined us. We were so full of tacos that we could hardly get up from the table, but we are never too full for a little ice cream at our favorite open air ice cream stand in Lerdo's main plaza. |
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