A few blocks east of our place (close to the Balderas metro station) is a pop-up restaurant called "Tacos Miranda". It's much more elaborate than your average street-food stand with about ten employees.
The women of the group work exclusively making fresh corn tortillas. One woman scoops out a fist of masa dough, forms it into a ball, and presses it flat into a circle. Another woman cooks the tortillas on a large comal, flipping them over when they start to blister. When both sides are cooked, they're sent straight over to the meat station to become tacos. The men are loud and boisterous as they take orders and cook the meats, "Gueros!" "Si, hay!" "Pasele! Pasele!" "Cuantos?"
We usually get beef or alambre (marinated pork - grilled peppers/onions - melted cheese), but we should probably branch out and try tongue.
They offer an assortment of toppings and sides: cilantro, onions, limes, radishes, chiles, cucumbers, potatoes, crumbly cheese, papalao, nopal...
...and this delicious rustic salsa with avocado.
Hot tacos in hot sun. The freshly made tortillas hold together to the last bite.
A few blocks east of our place (close to the Balderas metro station) is a pop-up restaurant called "Tacos Miranda". It's much more elaborate than your average street-food stand with about ten employees.
The women of the group work exclusively making fresh corn tortillas. One woman scoops out a fist of masa dough, forms it into a ball, and presses it flat into a circle. Another woman cooks the tortillas on a large comal, flipping them over when they start to blister. When both sides are cooked, they're sent straight over to the meat station to become tacos. The men are loud and boisterous as they take orders and cook the meats, "Gueros!" "Si, hay!" "Pasele! Pasele!" "Cuantos?"
We usually get beef or alambre (marinated pork - grilled peppers/onions - melted cheese), but we should probably branch out and try tongue.
They offer an assortment of toppings and sides: cilantro, onions, limes, radishes, chiles, cucumbers, potatoes, crumbly cheese, papalao, nopal...
...and this delicious rustic salsa with avocado.
Hot tacos in hot sun. The freshly made tortillas hold together to the last bite.
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