Tacos With Muchachos is a segment of the Baja Window to the South show which, besides revealing the state’s most classic and traditional tacos, also visits restaurants that have created new culinary proposals or fusions, and such is the case with El Original Pastel de Crepas Tijuana.

This restaurant led by Chef Martín San Román mixes French cuisine with Mexican cuisine creating unparalleled dishes such as the taco that our hosts tried. This dish is made out of pork head with foie gras (duck liver). On this occasion, Martín showed us the way in which they were made as both proteins were cooked on the skillet with salt and pepper.

Once cooked, the proteins are served on corn tortillas, along with a little bit onion, cilantro, lemon juice, fried leeks, and recently made green sauce. To accompany them, Martín claimed that a glass of red wine creates the perfect combination for this dish that mixes the gastronomy of both countries and makes it become one.

Olga Sánchez de la Vega and Scott Koenig were lucky enough to try this exquisite dish, which they described as Mexico and France in the same taco. They highlighted the protein juices, their seasoning, and the freshness of the ingredients, which delighted their palates. San Román added that when he creates something new, he makes sure to use good and high-quality ingredients.

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