At El Camino in Boca’s Restaurant Row, even craft cocktails are authentically Mexican. Sixteen varieties of margaritas range from watermelon-jalapeño, blood orange, and guava-habañero to hibiscus-guava, smoked pineapple and spicy avocado. Choose cocktails like tequila-infused Sangria Roja; Pornstar in Jalisco, a tequila, passionfruit, lime and vanilla rum refresher; or vanilla-cinnamon-dark roast cold brew infused tequila. Five varieties of Mexican beer and non-alcoholic selections like watermelon juice, pineapple soda, and Mexican Coke are offered. (Alert: Daily Happy Hour, 4-7, all margaritas drop from $14 to $6, and $16-$18 tacos drop to $3! There’s no better deal in town.)
Most notable about El Camino is how it utilizes a range of traditional Mexican seasonings, various cooking methods and cuts of meat to create a multitude of distinct flavors. The taste and texture of the pork in the Carnitas Taco is very different than that in the Pork Belly Taco; the brisket in the Barbacoa Taco is quite distinct from short rib in the Birria Taco. The culinary team actually pokes fun at America’s long acceptance of inauthenticity: its ground beef taco named the “Gringo” has actually become a popular urban street food in Mexico!
At El Camino in Boca’s Restaurant Row, a host of Aperitivos kick off the menu with made-to-order Guacamole and warm chips. (Excellent but be forewarned that an order only serves two.) Hungry? Order Smoked Brisket Nachos for the table. Try Short Rib Empanadas with Manchego cheese and crushed avocado; Ceviche del Mar (lime juice-cured fish or seafood) served with crispy corn nuts and purple sweet potato; or cornmeal-enclosed Braised Pork Tamales. A good shareable is Queso Fundido, essentially Mexican fondue with green chile. Baked instead of simmered over flame, fundido often contains chorizo, an add-on, scooped up with corn tortilla chips.
Other than Quesadillas, all entrées include Mexican Rice and beans (choose seasoned pinto, black or refried). Tortilla-based selections are grouped by type; Burritos and baked Enchiladas can be ordered with Achiote (mild peppery-nutmeg annatto seed) Chicken; Carnitas (braised pork tidbits); Smoked Brisket; or Shrimp. Delicious non-meat options include a Farm Vegetable Burrito, a Chihuahua Cheese Enchilada (personal favorite!) and a rich, griddled Three-Cheese Quesadilla (Chihuahua/Queso Blanco/Monterey Jack). Other griddled Quesadillas: Chorizo & Cheese, Achiote Chicken, and smoked Brisket with Monterey Jack cheese and pickled red onions. A popular favorite: Sizzling Fajitas — Shrimp, Chile Rubbed Steak, and Achiote Chicken – arrive with caramelized onions, charred tomato and peppers, warm tortillas, sour cream, guacamole and pico de gallo.
Taco-mania has spread around the world. Americans eat 4.5 billion a year! Tacos have influenced fusion cuisine like LA-born Korean Tacos with pickled kimchee, Navajo Tacos on Fry Bread, Baha California Fish Tacos, and Spain’s Tacos de Jamón, cured ham and salad on a flour tortilla. Tacos’ popularity has exploded across Europe, particularly in Berlin, Paris, London, Copenhagen,.. Norwegians celebrate “Taco Fridays,” enabling children to choose fillings and assemble tacos to encourage independence! Tacos are big in The Philippines too. Perhaps immigrants from Northern China who came to America in the 1950s got the idea to stuff their moo shu into pancakes after dining on tacos!
El Camino’s Tacos come three per order! Carnitas Tacos, filled with roasted pork bits draped in queso fundido (cheesy fondue with green chiles), shredded raw onion and serrano chile salsa, runs a close second to Pork Belly Tacos, undeniably a crowd pleaser (pork belly is the same cut as bacon, except it isn’t smoked or cured.) Pork belly is slow-roasted with ancho chile glaze, paired with pineapple slaw and spiced peanut crunch. The Baja-style Crispy Fish Taco includes shaved cabbage and chipotle mayo, while fabulous Short Rib Birria Tacos with Monterey Jack cheese are dunked in their own Red Chile braising broth.
A daily fresh fish plate and chile-rubbed skirt steak platter are always on hand, along with refreshing Coconut Tres Leches Cake and rich Nutella Flan with peanut brittle for a final olé! de Boeuf (Premium Angus Bone-In Ribeye), typically 21 or 42 oz. for two or four; Steak of the Day (hanger, skirt or flank), also terrific; Skewer of the Day (French- style pork, chicken or beef); Rack of Lamb; Grilled Duroc Pork Chop; and one-half Roasted Chicken.
