![\"\"](\"https:\/\/img.lbpost.com\/wp-content\/uploads\/2021\/11\/11141238\/IMG_0149-1110x1480.jpg\")
Be sure to order everything con todo (with everything), because otherwise you\u2019re left with flavors that are lacking dimension, leaving each bite to have just one note.<\/p>\n
Between the asada and the adobada you\u2019re going to have to go for the adobada every time, no matter what edible vessel you choose. Not that the asada isn\u2019t fine, but the flavor of the steak comes from the grill alone, and seems to be lacking in any seasoning at this point in their cooking, something that they are sure to fix as they get rolling.<\/p>\n
If you are an asada lover, then you need to be sure to ask for extra of their red, hot sauce, for lack of a better descriptor. A splash of this sauce adds just the right amount of much needed salt, heat, tang, and explosions of that mesquite that was bound to show up somewhere, and then rounded out by a heavy dose of tomato paste adding the much needed umami. This sauce is the great equalizer for all their food and something they need to bottle. (A note on umami: if you\u2019re not sure if something has umami, here\u2019s a tip \u2026 if you keep going back to dunk your fingers in to taste, it’s got umami\u00a0 \u2014 eg. ketchup. Can\u2019t have fries without it for a reason.)<\/p>\n
The adobada is dense with flavor. Packed with flavor. Huge with flavor. Soft, tender pork that is rich and smokey with bits of char from an extremely hot sear, locking the chili marinade inside so that the oils seep out with each bite, adding a satisfying soft crunch.<\/p>\n
The adobada in a taco comes with a light cilantro-lime crema that\u2019s tangy and nice for allowing the flavors to meld, but it\u2019s not necessary because it only takes from the concentration of the flavor of the meat.<\/p>\n
The tortillas are a big home run here as well, and are worth standing your ground among the herds of W branded Bruins. Sweet and dense, just strong enough to hold the package, with just enough toothsomeness and chew that they\u2019re satisfying all on their own. The bread used for the torta has a sweetness that, combined with its spongy texture, has the ability to sop up flavors that create a filling and satisfying bite every time (especially if you\u2019ve got copious amounts of that red house sauce).<\/p>\n
Finally, the V option: the jamaica (hibiscus), as a vegetarian option is something that will need to be tried again another time. While it\u2019s a great idea, and laudable, at the time of this writing it still has a few kinks to work out. I\u2019ve always regarded an eatery’s true strength is in how well it can tackle a vegan or meat-free option, because let\u2019s face it, it\u2019s easy to make something amazing when you\u2019re cooking with fat (flavor), but it\u2019s when you don\u2019t have the fat to fall back on that you see what a kitchen can really do.<\/p>\n