BLOCHO'S TACOS

For West Coast/Bay Area aficionados, the place to get delicious (and inexpensive) Mexican food is The Mission. When I said I wanted tacos (and a burrito for my non-gluten free companions), everyone suggested El Farolito.  Arriving to a line that snaked out of the small NY pizza-joint styled eatery confirmed that this was the place to eat. Standing outside in the unseasonably cold San Francisco winter weather (low 40s!), we deliberated the offerings and drooled over the menu.  Watching the guys expertly craft the steak quesadillas on the griddle was almost enough to sway my from my true calling. I opted for an al pastor and carne asada tacos.  Expertly places on double corn tortillas with onions and cilantro, these tacos were good.  Really good.  The meat was juicy and plentiful and although I went a bit overboard on the super spicy salsa (red pico de gallo looking salsa), I balance the intensity with the cooling green tomatillo/avocado (??) option....

http://www.nytimes.com/2010/01/06/dining/reviews/06unde.html?ref=dining The New York Time's review on Dos Toros Taqueria in NYC. The brothers who opened the shop are big fan of Gordo Taqueria in San Francisco -- one of my favorite taco experiences thus far. Glad the Bay area is coming to the East coast and I look forward to trying my own Dos Toros taco!

Gordo Taqueria 1239 9 th Ave 2252 Clement St 450 Geary Blvd San Francisco, CA While visiting my friend, Chase , in the Bay Area, I knew it was crucial to get a taste of West coast tacos. Unwilling to settle for just any taco, we crossed the Golden Gate bridge returning from our adventure in Marin and back in the city of San Francisco we ventured to Gordo Taqueria , a little taco shop nestled on a block of banks, Japanese restaurants and, of course, Starbucks. Walking into Gordo you get the feeling of authenticity. The smell of beans, cheese, and deliciously cooked meat is overwhelming and your mouth starts watering. We waited on line for about 5 minutes observing the behind counter expertise of crafting a burrito for the patrons in front of us. Then our turn! Chase was more adventurous than I and ordered (in Spanish) un taco de carnitas tacos (pulled pork). For consistency purposes I went with pollo (chicken). Then I learned what keeps people coming back to Gordo . On...