Maxican restaurants popping up all over the place (Uh, I'm making a joke 'cause half of these new restaurants spell Mexican with an 'a'). So far, I've been disappointed. I can taste that you use canned tomatoes in your salsa, Tomatillos. An enchilada is not a soft flour taco covered in brown sauce, Taco Chili Chili. Why is there mustard in my tostada, O'Taco? Since I've yet to try Vatos Tacos (seriously, has anyone ever been able to get seated there?!), I took to the suggestion of a friend and scootered off to Gusto Taco.
Before I get into it, let me preface this review by saying, I was born and raised in Texas. Does that mean I know good Mexican food? I'm not sure. Up until high school, I hated Mexican food (and pork and chocolate and avocados and cucumbers and cream cheese and mayonnaise and the list just does not end on what I would not eat). I pronounced jalapeños, JUH-LAHP-PENOS, and of course, I wouldn't eat them. This all changed in my last four years in Texas. I was in high school, and it's just not cool to sit at Chuy's with all your friends and turn your nose up at steamingly delicious Tex-Mex. So, I shed my food prejudices and pretty much ate everything in sight. Was it too late to build an understanding of good Mexican food? Never! Looking back, I realize the major component missing in Mexican food in Korea is time. The beautiful marriage of flavors that we so apprize in Mexican food is derived from lovingly layering flavors with patience. Now who wants to stand over this vat of hot lard for twelve hours while the shoulder o' pork breaks itself down into the magic that is carnitas? I don't imagine this is what goes down in the back kitchens of On the Border. Gusto Taco is another story.
