Just the idea of spending the majority of the day eating sounded appealing. To actually go on a class trip doing just that was quite amazing. The first stop was at Bella Puebla in Corona. I had a chicken taco there, starting off with a basic type of protein. It was a decent taco to have first thing in the morning. The chicken was a tad dry but I fixed that by eating it with the guacamole on the side; although that was meant for the chips. The second restaurant was Sinaloense. I could already feel myself getting full from the first taco, which wasn’t a good indication of how the rest of the trip would go. I can’t say I’ve ever been known for making anywhere near my money’s worth at an all-you-can-eat. The Machaca taco was something of a breakfast taco with eggs, beef, and tomatoes. The texture was more forgiving on my teeth which helped me finish it all. The most memorable parts of it was its softness and eggyness.
I hadn’t expected us to visit a shop of sorbets. There were many flavors that seemed normal such as lime, strawberry, and mango. But there were also other, more unique flavors such as mango with spice, and tamarind. I ended up choosing strawberry and lime which turned about to be a wicked duo of sweet and tart all while being highly refreshing. Listening to the stories of the chefs behind the food and their history was curious. Moving to the United States from Mexico is no easy task but they still managed to find their way and make a mark in their community.
The last taco place had been in Manhattan, TSQ Taqueria, and though I expected the tacos to be much more expensive than the ones we had in Queens, they were around the same price; about three dollars per taco. Out of the three tacos I’d eaten, the last one turned out to be the best. It was a fish taco with a jicama salad in a spicy sriracha-mayonnaise dressing. I’m not sure how much credence could be given to my tastes since this wouldn’t be the first time I liked something because there was a lot of mayonnaise on it. A few months ago, we had a discussion in class of the differences between authentic Japanese sushi and American sushi. While Japanese sushi focuses on the amount of vinegar in the rice and the type of fish served, American sushi is often a lot more savory with its numerous sauces and the sushi roll may get deep fried. I suppose this mindset of appealing to Americans was applied in the tacos in Manhattan as well which at the very least, worked on me.