{"id":17159,"date":"2015-10-17T16:59:11","date_gmt":"2015-10-17T21:59:11","guid":{"rendered":"http:\/\/www.paulryburn.com\/blog\/?p=17159"},"modified":"2015-10-17T16:59:11","modified_gmt":"2015-10-17T21:59:11","slug":"a-second-visit-to-maciels-tortas-and-tacos","status":"publish","type":"post","link":"http:\/\/www.paulryburn.com\/blog\/2015\/10\/17\/a-second-visit-to-maciels-tortas-and-tacos\/","title":{"rendered":"A second visit to Maciel’s Tortas and Tacos"},"content":{"rendered":"

I ordered a huarache, which I talked about earlier this week<\/a>. This is sort of a flatbread made with a masa base and topped with almost any toppings. At the recommendation of my favorite pair of librarian glasses, who has eaten there almost every day since Maciel’s opened, I got the chorizo huarache. Feeling hungry, I got a tenga (spicy chicken) taco and rice and beans. That was way too much food but I didn’t care. I wanted to sample the menu.<\/p>\n

Immediately upon ordering, they brought me a cup and said, “Go get a drink while you wait, sir.” A couple of minutes later they brought this to me. “Something to eat while you wait, sir,” they said. It was a tostada and it was damn good.<\/p>\n

I got my food to go:<\/p>\n

$\"2015-10-17$ <\/a><\/p>\n

Upper left: huarache, made with chorizo. Upper right: Tenga (spicy chicken) taco. Bottom: Rice and beans. The huarache in particular was a meal in itself, loaded to the extreme with chorizo, lettuce, tomato and cheese.<\/p>\n

A feast for about $18, less than I would spend for an entree at several of my favorite restaurants down here.<\/p>\n

Go there as soon as you can. This is not a “well, maybe next March when I get an extra 30 minutes for my lunch break one day” place. Make the time to go there now. It’s that good.<\/p>\n","protected":false},"excerpt":{"rendered":"