When I’m in Mexico, I want me some tacos. I’m not talking about eating at a tourtisty restaurant where the guy is yelling and whistling. That’s just not my thing. I like off-the-beaten-path, where the locals eat. I asked the gal at our hotel in Cabo San Lucas where I could get my taco fix, and she suggested Asi y Asado.
I’ve lived in Mexico so the unpaved sidewalks don’t really bother me, but I was accompanied by the good Doctor Christopher Vogelmann from freezing Buffalo, New York. Not only that, but we were across the street from Asi y Asado, and there was no streetwalk anywhere in sight. That meant, we had to run across the street and dodge Mexican cars and buses all in the name of tacos.
News reporter: “Today on CNM. Christopher and Maggie run for their lives. Luckily, no one was hurt, and they ate good tacos. Next up, a dancing chimpanzee.”
(Hashtag #cnmtoday for more of our adventures).
Once safely on the other side, the first thing I saw was the making of homemade tortillas. Oh yeah, baby! We sat down on the “comfortable” lawn chairs and picked out some tacos.
This tacos is made of “pulpo,” or octopus. It’s a little chewy but still delicious and was brought in fresh that day.
The Grilled Shrimp Taco was my favorite. It arrives on your table in skewers minutes after a smokey grill. I topped mine with lots of avocado salsa. It’s kinda like guacamole but thinned out. Add a grilled jalapeno and tons of cilantro… talk about taco heaven!
Taco de Barbacoa, or shredded beef taco. This was just as good as my mom’s, and that’s probably the best compliment I’ve ever given a taco. Tender meat and savory spices. Yum! Yum!
Taco de Arrachera, or skirt steak. Back story, I took Christopher to Tijuana a few weeks ago, and he had a great arrachera dish. At Asi y Asado, the steak is seared on both sides for just a couple of minutes. It’s slightly pink inside. Soft, flavorful, and a total winner.
I’m obsessed with good salsas. There is a salsa bar at Asi y Asado, ranging from mild to SUPER DUPER SPICY. See the thermometers at the bottom? They tell you how hot the salsa is. Even the pickled onions are hot.
Don’t judge me, but I couldn’t leave without having a second Shrimp Taco. Here’s the funny part of it all. You all know Guy Fieri by now, right? He’s the Diners, Drive-Ins, and Dives guy. Well, Christopher and I always end up at places he’s visited. It’s by accident too. Yup, you guessed it. Guy has been to Asi y Asado in Cabo San Lucas. So, if you don’t take my word for it. Take his!
Taco dreaming… -Maggie
Translation: Full tummy, happy heart.
Asi y Asado