Carne asada tacos


Our friends came over to watch the Lakers vs. Warriors game, so we thought it would be fun and easy to barbeque and make a taco bar.

I love pretty much all tacos.  I live in Los Angeles now, but I grew up in New Jersey and Arizona, so I have very fond memories of the admittedly unauthentic taco bar at Sizzler (“hard” corn shells, ground beef, iceberg lettuce, diced tomatoes, and orange cheddar) and of the Yaki tacos at The Islands (chicken teryaki, letuce, pineapple).

However, in L.A. there’s really no excuse for not making a decent Mexican taco (unless that’s what you’re into, of course), so we hustled on over to the Camaguey Meat Market on Venice to pick up supplies.  It’s technically more Cuban/Dominican than Mexican, but I have wanted to visit since I read about it in the L.A. Times. (Sadly, they were not selling prepared food when we went, sob I’m not sure if they still do.)

On the menu:
* Carne asada, marinated by the market
* Pico de gallo
* Pickled carrots/jalapenos
* Black beans
* Queso fresco from the Mexican market

For pico de gallo, I just dice tomatoes, red onion, cilantro, and a jalapeno, and toss together with salt, pepper, and lime.  Paco made this one, though!

We usually make guacamole as well, but there weren’t any ripe avocados available.  Next time we’ll think ahead!



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