Best Taco - 2008
La Fondita Mexi-American Restaurant
Though the risk of employing the most unfortunate double entendre ever printed in this paper is high, we'll say it anyway: The cabeza de res at La Fondita Mexi-American Restaurant has to be the finest head we've ever gotten. And believe us, we love our head. Here, fatty bits of the slow-steamed meat are pinched off the cheeks of a cow head, spread onto two plush corn tortillas, and painted liberally with diced onions and frilly cilantro. That stuff is bliss, we're telling you, but if head isn't your thing, Fondita has a range of other meats — some adventurous, some more staid — to fit your fancy: pungent chorizo, shredded chicken, carne asada, and al pastor — pork carved shawarma-style off a thick spindle. Along with your tacos you'll get a basket of freshly fried corn chips and three bowls of salsa to dip, slather, and splatter on everything (a chipotle rich rojo, a peppery tomatillo, and a thin and smooth tomato variety). Show up on a Saturday, park your behind on one of the cute stone patio tables out front, and sip on a Modelo Especial while you eat, and you'll feel as close to noshing at a Tolucan taco stand as you can get here in South Florida.