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ACAPULCO MEXICAN TAQUERIA/ GROCERY Tampa THE FIND: With eight choices, this may be the best $2 taco deal in town. If Mexico has a signature dish, it is al pastor, or “shepherds’’’ tacos made with juicy, succulent pork. Green salsa with bits of avocado is the way to go here. Varieties also include fajitas (beef with marinated pineapple), sesina (steak), chicken, and south of the border favorites, such as lengua (tongue), buche (sweet bread) and tripa (intestine). TORTILLA TYPES: Freshly made soft corn tortillas with a slightly crisp edge IMPRESSIONS: A number of Spanishspeaking customers sit at the counter watching the taco production. Acapulco’s nine tables share space with a small grocery. The server asks if you want onions or chopped cilantro garnish on the order. Manager Adrieo Rodriguez says some regulars down a dozen tacos at a time. MIGUELITOS TAQUERIA Y TEQUILAS Tampa THE FIND: A colossal variety of tacos include slow-braised, barbecue beef barbacoa, lengua and carnita street tacos. Miguelitos isn’t afraid to experiment: lobster, BLT, surf and turf (shrimp and filet), pork belly, fried chicken, and some vegetarian sisters (asparagus with avocado) also pack punch. TORTILLA TYPES: Freshly made corn and flour tortillas IMPRESSIONS: Open about a year, the million-dollar-plus, very South Beach taqueria also features breakfast tacos. Just like Miguel Rodriguez’s twodecades old Miguel’s Mexican Seafood, this is a family operation with his wife Patricia, son Kyle Miller, and brother, Gabriel Rodriguez, aboard. Enjoy the fresh tastes from its mini-tortilla Acapulco Mexican Taqueria/Grocery factory. Taco Tuesdays offer $2 streetstyle tacos and $1 off others. Don’t miss the frozen tequila tap, which chills and dispenses the spirit at 5 degrees. THE LURE St. Petersburg THE FIND: The highly adaptable taco takes well to seared pink duck breast, mixed field greens and cilantro—citrus salsa fresca—in The Donald (think of Disney, not 45). Guests like the playful menu. Wasabi aioli and sriracha mayo have a natural affinity for spiced, seared ahi tuna (Action Joe). Portobello mushrooms, onions, spinach and Mozzarella cheese encounter marinated beef tips (Ponzu), while pulled pork with avocado and jicama (The Hugo) further add to the lure. As a homage to the adventure-western television series Kung Fu, there was a sautéed chapuline (as in grasshopper) with avocado and jicama slaw (The Kwai Chang) that was just pulled from the menu. TORTILLA TYPES: Soft corn IMPRESSIONS: A trio of talent between chef Tom Golden, Richard Alday, and Michael Stewart, bait your interest with their slogan, “Home to tikis, tapas, billiards and cold dead fish.” Sushi chefs turn out 31 options to fill your hungry belly. Tampa fans will be hooked, too, when The Lure swims across the bay soon to south MacDill Ave. with the same concept. Miguelitos Taqueria y Tequilas THIS PAGE PHOTOS BY MARY SCOURTES GREACEN. 30 localsDISH MAY/JUNE 2017


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