T&T OFFERS A TASTE EXPLOSION
When I hear a chef fervently wax poetic about the food he makes, my mouth waters and my tongue tingles. So when Tacos & Tequilas Chef Saul Ortiz-Cruz busted out with â€ścilantro and onions are the cologne of every taco,â€ť I knew we were about to devour some tasty Mexican vittles.
And we werenâ€™t deceived. To start, we dipped into Chefâ€™s Camaron Ceviche, a mix of shrimp, citrus broth, roasted tomatillo, cilantro — and ready yourself for this — anise pickled tomato. The star anise coupled with agave nectar gave the ceviche a coolness that encircled my mouth eliminating any sour taste that plagues some ceviche. â€śI wanted a liquorish flavor profile for seafood, the star anise makes it aromatic,â€ť relayed Chef Saul of his secret ingredient.
Describing his food as Modern Mexican, Chef went on to say that he likes to â€śshow our identity, our flavors, what the earth is giving us. My flavors are from the corner stand in the marketplace in Mexico City.â€ť And that is certainly revealed in the array of tacos T&T offers.
After sampling 10 tacos, the ones that stood out to us, all had one thing in common â€“ fruit. â€śFruit gives undertones of freshness to meat that has been marinating for hours,â€ť Ortiz-Cruz offered. T&Tâ€™s Shaved is pork al pastor, grilled pineapple, onion and cilantro; their Carnitas is slow-roasted pork, orange segments and pickled onion; and Camaron is shrimp al pastor and grilled pineapple. Not to say the other seven werenâ€™t good, they just didnâ€™t have that sweet and savory something that simulated a fiesta in my mouth.
The taco jointâ€™s most popular taco is the Alambre which is grilled skirt steak, bacon, Oaxaca cheese and chile poblano. As I was having a big sumptuous bite, I found that it tasted familiar like a hamburger, probably because of the bacon and cheese, and understood why it was T&Tâ€™s number one seller. The other taco that got the attention of my palate because it was so juicy, and I usually donâ€™t go in for meat thatâ€™s shredded, was T&Ts Tinga — shredded chicken and chipotle tomato sauce. I ate the whole thing.
Chef Saul Ortiz-Cruz summed up his cuisine very succinctly, â€śhow many flavors you can combine in one dish is the secret.â€ť Indeed.
Tacos & Tequila, http://tacosandtequilalv.com, 702.262.5225
Luxor Hotel & Casino
Open daily from 11 a.m. to 11 p.m.
This entry was posted on Saturday, August 11th, 2012 at 12:08 am
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