The "Hot" in the restaurant's name, however, really should be emphasized. And note, I'm not describing piquancy here, I'm talking about the ambient room temperature experienced when you walk though the gaping front door. It's always hot in this tiny store front, especially when the tortilla machine is twittering and squeaking away, but two weekends ago the air conditioning that only cools the kitchen portion of the restaurant was broken. It was like a sauna inside.
|Guisada rojo, and verde tacos and gordita|
I watched the machine spit out one after the other and asked the sweaty counter girl how many tortillas they'd made a day. Six hundred pounds worth sometimes, she said. I thought she was bullshitting, but then looked at the mountain of 50-pound bags of masa against the wall and counted out 12 of them. It's possible. This place makes a lot of tortillas. And all the while the squeaking tortilla machine was cranking away.
They make salsa too. While you wait for your food and sip on a Topo Chico (and sweat) you can spoon five varieties into corn chips that are available for the taking. The best by far is a roasted chili salsa, green with flecks of black, charred skin. Each is available to take home in small plastic containers.
While the grilled meat tacos (steak, fajitas etc) struck me as tough and uninspired the rest of the menu was on par with the better taquerias in Dallas, with tortillas that rank among the best. Be sure to order a tostada or seven while you're there as well. The kitchen fries up day-old corn tortillas and the results are thick, sturdy and crisp. They're a bitch to keep off your face while you eat, but the mess is worth it. And it's not like this is the kind of place where you worry about a little salsa on your shirt. There's not a single table, so you're probably eating in your car anyway.
You are eating in your car, right? And it has its own air conditioning that's in good working order? I wasn't joking about the heat. The last time I went it was 96 degrees outside according to my iPhone. When I walked outside of the stifling taquaria with my taco bounty in tow, that first blast of warm summer air felt absolutely refreshing.
|Don't pass up the tostadas. The thick crunchy shells are perfect.|
|Guisada verda bliss|
|This thing belches heat like a furnace and drops a new tortilla every other second.|
|So many options|
|Meats available for tacos, tostadas, burritos and more|