On this episode of Una Mordida Tacos Tijuana, our host Chef Danny Betancourt went to “Carnitas Chapala”, located at FoodCourt in Plaza Monarca in Boulevard Clouthier, Fraccionamiento El Lago. On this occasion he tried two tacos: a maciza taco and a surtida taco, both priced at $2.28 dollars ($40 pesos).

Surtida (Pork Mix) Taco

This taco has pig skin, lean pork, pig maw, green salsa with Mexican husk tomato and guacamole, pico de gallo, and it is served on two corn tortillas. Before he tried it, Chef Danny said that the skin had very good color, which is why he expected the flavor to be good.

When he took his first bite, one ingredient that surprised him was the salsa as it was very spicy, especially because at first, Chef Danny thought the salsa was inoffensive. One of his theories was confirmed as he discovered that the Mexican husk tomato did have a lot of flavor, as well as the carnitas which were well balanced. On the other hand, the tortillas were quite dry. This is why this taco gets a rating of 8.0.

Price: $2.28 dollars ($40 pesos)

Maciza Taco

This taco has lean pork, pico de gallo, charred huevona salsa, and it is served on two corn tortillas. At first glance, the meat had a good color, which is why Chef Danny expected it not to be very dry. When he tried it, he said that it was dry, the salt level was good, and the meat had a good, concentrated flavor.

The crust in the meat added a lot of flavor. The salsa added a different touch in comparison with traditional huevona sauce, which is usually blended. Despite the fact that the pico de gallo helped a little bit, the tortillas and the meat were quite dry. Chef Danny added that if they had been damped before griddling them, this would not be a problem. This is why this taco gets a rating of 7.3.

Price: $2.28 dollars ($40 pesos)

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