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Here you will enjoy the beauty of the delicacies of the North American country, among which one of the quintessential Mexican snacks is not missing: tacos.
We sink our teeth into the dishes of these five good Mexican restaurants in Barcelona that not only make sensational tacos but also prepare other delicious dishes from the North American country. Irresistible!
Antonio Sáez, who ran the Lasarte stoves and the Hotel Arts, opens a ‘fast good’ on Calle de Mallorca, 194 where he exhibits his talent in delicious pieces at very popular prices. Xuba, which in pre-Hispanic languages means corn, an ingredient -in its case of the blue variety- with which they make daily fine, elastic, dense and unbreakable tortillas that make tacos more manageable. You can try the classics, the seasonal ones and the author ones. If you want to know more, here we tell you everything about Xuba.
Nicolás de la Vega and Frank Beltri, from Slow & Low, launch a Mexican restaurant (not a taqueria), with dishes that are born from memories. Pau Arenós wrote in his chronicle of this establishment: “My weakness is tacos, a sandwich made at the moment and on a whim. In that family, the tongue birria, with creamy avocado, Perrins, Tabasco, red sauce, onion…” . It is in the Baixada de Sant Miquel, 6. Here you have more information about La Milpa.
This ‘rostisseria’ in the style of the North American country, where this type of place is very popular, deserves a ranchera. You can order half a chicken ‘pa’ taquear, which is how they say it and how it is eaten in Mexico: it arrives at the table with homemade corn tortillas, avocado, pico de gallo and a variety of homemade sauces so that you can make the taco to your liking . It is at Còrsega Street, 244. This is the Cresta Colorada chronicle.
Durango Diner (Aribau, 18) is a border restaurant, from many borders: the owners are Pakistanis, the brothers Mani and Majid Alam; the cook is mexican, Jose Manuel Carballido; the barman and director is Venezuelan, and his name is Jordi, Jordi Baques, and on the wall hangs a poster of a black cowboy with a mask and a silver suit. What did we eat there? Well, we tell you about it here, in the chronicle of our visit to Durango.
Paco Méndez, in the company of Erinna Marciano, brings Mexican haute cuisine back to the table at this place on 54 Mistral Avenue. “I’m going for everything,” says the chef. And that everything is, for example, the corn tortillas in all its forms: the wagyu tartar toast and the one with sea urchin stew and avocado sauce (my head has exploded) and the cheek taco with marrow. But there is more, much more, and here we discover what is eaten at Come.