The dishes at Los Tacos are chef-owner Omar Covarrubias’ way of delivering the real flavors of Mexico to the South Florida populace. More than just your average Mexican chef, he pulls from the various regions to offer some of the country’s more colorful cuisine. There are enchiladas prepared the same way you’ll find them in Mexico City; cochinita pibil tacos, a traditional slow-roasted pork from the Yucatán Peninsula; tinga, a red-chili-stained shredded chicken slow-simmered in clay pots from Puebla; a caesar salad said to be invented in Tijuana; and a mole serves as the ultimate combination of sweet and spicy, with notes of apple, banana, and a flavorful ancho chili.
Click here for the full Los Tacos review by Nicole Danna.
Photography by CandaceWest.com