Lengua Taco: Tacos Locos A gem of a food truck, Tacos Locos offers four separate-yet-equal ways to get that taco fix: steak, chicken, pork, and the lengua. If you were none-the-wiser to lengua’s translation (beef tongue), you’d assume you were chowing down on a tender, beautifully braised short rib taco, served with fresh cucumber, lime, onions, and cilantro tucked into a double-layer of corn tortilla. It’s great with the insanely spicy salsa verde...as long as there is a hose nearby. Step out of your comfort zone and give beef tongue a chance. 6010 Montgomery Rd., Pleasant Ridge, (513) 907-2919
Burrito Taqueria: Yolandita Labeling this taco-truck creation a burrito is somewhat of a misnomer. Taqueria Yolandita’s version is more of a flat tortilla with a mountain of fresh, delicious ingredients piled on. The thick flour disc gets a layer of rice, beans, cheese, and meat (we recommend the carnitas or chicken), followed by a double-handful of plump tomatoes, lettuce, onions, cilantro, jalapeños, sour cream, and more cheese. Don’t forget the side of salsa verde, which will be the best you’ve ever tasted. 1881 Westwood Ave., Price Hill, (513) 551-0828
Alambre: El Valle Verde Don’t settle for the status quo. Fajitas are fine but there is always room for improvement. Alambre is essentially fajitas 2.0, a plate of sizzling steak tossed with fresh red and green peppers, tender onions, chopped bacon, and a healthy portion of melted queso on top. Served with flour tortillas, this underrepresented menu option is overflowing with hot and juicy flavor. Plus, it’s further proof that bacon makes everything better. 6717 Vine St., Elmwood Place, (513) 821-2232, mexicancincinnati.com
Tacos: Bakersfield OTR Bakersfield finds that harmonious balance between quality and quantity, with a bevy of satisfying taco options on soft, house-made corn tortillas. There’s the cochinita pibil, a tangy achiote-braised pork with pickled red onion; the pastor, featuring tender chili-marinated pork topped with fresh pineapple chunks; and the huitlacoche, a hearty vegetarian alternative pairing corn and corn truffles with roasted poblano peppers and a salty cotija cheese. You’ll be plenty full by that point, and we’re not even halfway through the list. 1213 Vine St., Over-the-Rhine, (513) 579-0446, bakersfieldotr.com
Simply confirm your registered email address below and click "Reset Password." We will immediately email you a link back to the site where you can enter a new password for this account.
We've found your existing Cincinnati Magazine Insiders account. Please login below to complete the Facebook login process.
Copyright © 2014. All rights reserved.
In partnership with Marketron Interactive