The 28 years El Globo has operated really say something about the quality of its tacos. The tacos here are adorned with cilantro and chopped onions on either flour or yellow corn tortillas. The corn tortilla tacos are served with two tortillas that have been lightly warmed on an oiled skillet, and come with three kinds of salsas: tomatillo and jalapeño, chile de arbol and tomato, and avocado with jalapeño.
The carne asada was tasty and was best complemented by the tomatillo and jalapeño salsa.
The barbacoa was moist, soft and appeared to have been cooked in its own fat. Frankly, you can’t go wrong with meat that increases its own tastiness. Continue reading