Taco Republic – 500 County Line Rd, Kansas City, KS 66103

Taco Republic: In a Shell

It takes three to taco at Taco Republic of Kansas City, Kansas. This food truck-turned-brick-and-mortar Taqueria, made quite a splash in the Kansas City restaurant community. Having enjoyed three street tacos this afternoon, I can say the joint lived up to all the buzz.

After experiencing friendly service and delicious tacos, it was no surprise to learn that Taco Republic is a Bread & Butter Concepts production. While many restaurants would shy away from setting up kitchen in the nationally acclaimed BBQ joint Oklahoma Joe’s back yard, Taco Republic accepted the challenge willingly.

So just how are they doing?

If the full house that filled the indoor seating and overflowed onto the outdoor patio during the two o’clock lunch hour is any indication of business, it’s booming!

Off the Streets & to the Table

It is not just saucy BBQ meat bringing traffic to the otherwise lightly traversed County Line Road in Kansas City, Kansas. These street tacos demand attention (and a handful of napkins, too). With a menu full of temptations, it helps to narrow the list down to two or three selections. Our server advised this, so we could sample the slew of street tacos that inspired this Taquieria’s namesake.

After noshing on a bushel of chips and dip, it was time to make some hard decisions about which soft corn tortilla tacos I would sample. The verdict? Pork Pastor, Chicken Ortiz, and Camarones. From pork to shrimp, I was satisfied that all of my bases were covered.

The Juicy Details

With an approximately 15-minute turnaround, I had time to enjoy the special ingredients that give Taco Republic such an eclectic feel. From oversized fans to powder blue walls balanced by neutral textiles, the interior space is as aesthetically appealing as the tacos are tasty.

Another element that added a nice touch was the open kitchen that’s become a staple in many newer restaurants. Unlike some renditions I have seen, this open kitchen model didn’t interrupt the ebb and flow of the inside dining area. Rather, it seemed to be a natural transition from dining quarters to kitchen. It also lacked the pompous feel that a glassed-in or roped-off open kitchen can sometimes have.

Tacos Trio

PORK PASTOR

Pork Pastor novices and fanatics alike can agree that this taco is an absolute must. After bathing in a sweet pico de piña marinade and being sprinkled with cilantro, the tender pork concoction was wrapped in a warm corn tortilla. In just one bite, the juice that is sweet enough to be its own cocktail dripped onto my plate. Those seeking a street taco with robust flavor and nothing too frou-frou have found their perfect match.

CAMARONES

When I stumbled across the fried shrimp taco topped with pickled red onions, slaw, and — just for good measure — cilantro-lime aioli, I didn’t think twice about adding it to the mix. I was as pleased when the bright-colored hues that comprised the shrimp taco, breaking away from traditional fried fish variations, arrived.  I’m also a sucker for aiolis, because, well, they’re made of egg yolk deliciousness.

What came out warm went down a little cold, which was my fault because I was feeling full and sluggish after finishing my Pork Pastor taco. Despite the semi-cold shrimp, it offered everything you would want from a seafood taco. While this selection was tasty, I plan to sample the Del Mar, which comes complete with blackened Tilapia, guacamole, and pico next time. Although the garlic sauce addition seems a little out of place, I am eager to give the Del Mar a go upon my return.

ORTIZ

To complete my taco trio, I ordered an obligatory chicken item. I say obligatory, because the restaurant boasts about their wood-fired chicken. Although I avoid most poultry dishes when dining somewhere new, the chimichurri, grilled corn, caramelized onion,
sautéed peppers, and queso fresco ingredients intrigued me. However, what I hoped would offer bolder flavor seemed mediocre at best. The culprit? The diced and “marinated” chicken seemed a wee bit dry despite being blanketed with succulent ingredients. In fact, I didn’t taste much flavor when I forked a piece of chicken by itself. On my next visit, I would skip this taco and give the Mole or shredded chicken taco a try.

By the time I finished nibbling on all three tacos, I had forgotten about the two sides that are complimentary with a three-taco purchase. Before throwing in the towel, I mustered up the will to try a bite of the ranchero beans and cilantro-plablano rice. The rice was solid, although I would opt for black beans in the future (I like my frijoles soupy). At this point I was as stuffed as a Thanksgiving turkey and signaled our server for the check.

The Verdict

Taco Republic is as wonderful as its famous next door neighbor. It offers a fun indoor and outdoor environment, quick and friendly service, and a menu full of creative street taco combinations. Although I was partial to the Pork Pastor and Camarones, I will definitely be back to enjoy more offerings from the Taco Republic.

And despite my massive spread, which included a drink, chips and salsa, and three tacos with two sides, my meal rang in at just 13 dollars. You simply couldn’t ask for a more fairly priced meal.

My final bit? Limit it to two tacos and skip the sides; less is more.

Cruzroom- 2338 NE Alberta Street, Portland, OR

The Cruzroom, home to the “Portland Taco”, came highly recommended by two local friends and foodies.

In true Portland style, the Cruzroom tacos offer a motley of flavor, spices, and ingredients, breaking preexisting taco boundaries. The only traditional thing about these tacos is the fact that their decadent insides are wrapped in a soft flour tortilla–everything else is out the window.

As instructed, my hungry travel companion and I hit up the joint for happy hour–a must for Cruzroom novices. The tacos are on special for a discounted rate of two dollars and what’s cheap in cost, is extremely rich with flavor!

As we looked over the large selection of tacos, I ordered a drink with their house infused vodka. I was sold, almost entranced, the minute I sat down and saw the large tub of fruit soaked booze that was dimly lit by the lights of the bar. Suddenly, I was thirsty.

Two drinks later I was giggling at the raunchy name of The Red Rocket taco and bobbing to the bartender’s epic playlist. I was borderline tipsy, but finally ready to make my selection. And yes, The Red Rocket made the cut.

Two Fugee songs later, my platter of handcrafted tacos arrived. I began by sampling The Red Rocket. The pork butt was tender and seasoned in a spicy curry sauce that was accented by a tasty cilantro-lime slaw.

Next up, The Broken Bean. This taco is sure to hush all the naysayers who don’t think vegetarian dishes can compete with their carnivore counterparts. Filled with a generous serving of black beans, a personal favorite, corn and Halloumi cheese, this taco was an obvious choice. As a cheese enthusiast I was pleased to discover this winner. The crunchy cheese shell oozed gooey goodness when I sunk my teeth into the taco. All at once, the chipotle salsa seeped through my tortilla and into my mouth–a true indulgence.

Last, but not least, The Jerk. Still unsure about the name, but pleased nonetheless, this taco pays tribute to an Asian sweet and spicy dish. The mango slaw and cilantro provide a unique blend of flavor, though. Never have I ever had such a one of a kind taco.Between the artisan drinks and the assorted tacos, the Cruzroom lived up to its high expectations and provided a real Portland food experience. The dim, romantic lighting, cool interior and smooth tunes are just added bonuses. Enjoy!

 

 

Chelly’s Cafe-218 W 85th Street Kansas City, MO

Due to its obscure location, Chelly’s Cafe remains one of the Waldo neighborhood’s best kept secrets…if you like Mexican music and food that is. The cafe lies hidden behind tinted windows amongst a string of shops that sit just off of Wornall Road.

Most Kansas City natives head downtown to the “The Boulevard” for Mexican food, but Chelly’s is the spot if you enjoy quality Mexican. I use the term “quality” loosely in this context, as I feel that most middle-of-the-mappers (myself included) haven’t truly experienced authentic Mexican cuisine. Taco pizza and fiesta burgers aren’t exactly traditional Mexican dishes after all.

Chelly’s name, along with a few menu items, are clear indicators that the restaurant strives to provide good, marketable products, rather than authentic food. It’s unlikely that Queso de Blanca, for example, is a household staple in Mexico. Lack of authenticity aside, the meat, seafood, veggies, and salsa taste fresh from la concina de su madre!

Chelly’s signature salsa is what kept me coming back. It is the only local salsa, aside from my neighbor’s homemade garden salsa, that doesn’t taste like taco sauce. Every dollop explodes with onions, peppers, tomatoes, and traces of cilantro. The cilantro, a much loved or disliked ingredient, is the star of this salsa blend.

Since my taste has evolved (or “I’ve grown the h$@l up,” as my close friends would say) I’ve become obsessed with their fajitas. The menu item’s name doesn’t do this dish justice, though. Perhaps a better a name would be “the MUST have trio sizzler “.

“The MUST have trio sizzler” comes in other varieties, such as plain old pollo or carnitas, but who would mess around with just one choice when you can enjoy a mouthful of chicken, steak, annnnddddd shrimp in every bite.

I heard my food before I first saw it. After the sizzling fajitas arrived I leaned over my steaming hot plate, that practically opened my pores, and took in the sweet aroma of the onions and peppers that enveloped the pink carnitas.

A moment later our usual waiter, and by “usual” I mean the very hospitable man who always seats, serves, and spoils us, delivered three warm flour tortillas wrapped in foil. Since we always order fajitas our sever, always one step ahead of us, was already retrieving a few more tortillas.

The fajita portions are huge. In fact they are so large that they could probably feed a family of four or, in this instance, two very hungry individuals.

After strategically placing a slice of steak and chicken on either side of a shrimp, I topped my tortilla with lettuce and cooked veggies. A pinch of Monterey Jack cheese and a teaspoon of sour cream and Guacamole were the final touches. And a scoop of their signature salsa, too, of course.  I neatly rolled up the sides of my tortilla and sunk my teeth into the tender skin of the shrimp. The next bite divulged two thin strips of pink steak and sliced onions. Two tortillas later, my belly was full and warm. Suddenly, I could feel a comatose sleep coming on..

I immediately sunk back into the comfort of my booth and took in the traditional Mexican music that filled the room. The guitar player and singer had been playing throughout the entire meal and had I not been so engrossed in my plate of food I hadn’t even noticed. Thankfully, my more observant date had been listening all along and picked up on the curious commentary the singer made throughout our meal. Between each romantic guitar number the singer awkwardly leaned into the microphone and in a raspy, almost seductive voice he whispered, “Thank you. You are dining at Chelly’s”. The singer repeated this three or four times before I burst into tears laughing. “Well clearly we are dining at Chelly’s,” I thought, “We drove here.” While the guitar and vocals were enjoyable, I could have done without the commentary.

My laughter got the attention of our server and he promptly delivered our check. For twenty dollars I had enjoyed two heaping tortillas, a box of leftover fajitas, live music, and about five minutes of belly-aching laughter.

Big City Burrito- 12501 East 17th Avenue Aurora, CO

I typically avoid messy foods altogether, but for Big City Burrito I make an exception.

Big City Burrito, located throughout the Colorado area, is like the Chipotle of the West, and boy do they do it right! Although burritos aren’t my favorite food, I always find myself diving nose first into their, pardon my French, big-ass burritos.

When we got here, we walked right up to the counter and at this point the magic happened. I selected a ten inch spinach tortilla and stuffed it with seasoned potatoes, pulled chicken, black beans, Pepper Jack cheese and dressed it with guacamole, ranch, and hot red salsa. By the time I finished ordering, my burrito was bursting at the seams.

My first bite was dynamite! The chicken was tender, the beans soupy, and the seasoned potatoes acted as the glue that held the burrito together. After eating each of the corners I found myself up close and personal with my burrito. I’m a tad OCD, but the close proximity with the chicken and the ranch and salsa that dripped onto my hands didn’t even bother me…in fact I relished it.

After a grueling twenty minutes I had conquered my plate, and far surpassed my boyfriend’s burrito-eating progress. All that remained were about twenty crinkled napkins that were stained with red salsa…it looked like a massacre.

At this point, the black beans had settled and I too felt that I was bursting at my seams. After an hour of being uncomfortably full, my stomach settled and I looked forward to my next visit to Big City Burrito.