Description
The specialty of My Taco is barbacoa, a soft, spicy, well-blackened mash of long-stewed lamb sizzled to a crisp on a hot griddle, flanked with chopped onions and cilantro, and served with a Styrofoam cup of sharply clove-scented goat consomme, which actually seems more apt to its task than the lamb consomme served with barbacoa at most of the Guerrero-style restaurants where it is a specialty. You grab a bit of the lamb with a tortilla, fold it into a taco with onions and salsa, and chase it with a shot of the soup. Or you moisten the lamb. Or you scoop up lamb with your spoon and wet it in the soup. It reminds me a little of the Iranian dish dizie, at least as served at the Westwood Iranian sandwich shop Attari, but dizie is never speckled with those delicious crunchy bits, dizie does not leak chile-stained orange grease, and dizie is rarely served with rice and beans. Barbacoa is reason enough to visit My Taco. Recommended dishes: barbacoa, carne asada fries, potato tacos.
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