Taco Tours

Portland's newest generation of Mexican flavors

Edited by Rachel Ritchie and Karen Brooks By Benjamin Tepler February 22, 2013

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Verde Cocina’s plate of gringas

Verde Cocina

A whole plate of gringas (a kind of soft taco) comes steaming with masa perfume and farm-fresh produce. That’s just to start: each one is plumped with braised Sweet Briar Farms pork and bedaubed in a dark, musky mole. $11–13  

Mi Mero Mole

Take your pick from a menu of slow-smoked guisados—vividly flavored stews and stir-fries—like beef tongue with cactus and potatoes or dusky lamb in earthy chocolate mole negro, ladled over fresh-ground corn tortillas. $2.75–3.75   

Robo Taco

The sweetest find here is the al pastor, featuring morsels shaved from a giant, self-basting column of ancho chile–marinated pork, slowly caramelizing under a heaping disk of pineapple. $2.25   

Uno Mas Taquiza

Plunge into the chef’s choice of a dozen tacos for $20, from fork-tender barbacoa brisket cooked with avocado leaves to juicy “endiablado” prawns in red-hot chile marinade and oregano. $20 for 12   

Los Gorditos

These vegan tacos will satisfy carnivores and herbivores alike: corn tortillas hug meaty soycurls and thick bean paste or dark crumbles of soyrizo with grilled onion. $2   

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