Tacos at Colonia Taco Lounge

I visited Colonia Taco Lounge for lunch and was met with a disappointment: the cauliflower taco I was intent on ordering was out!  Luckily, there were still plenty of tacos to choose from on the board and I was still pretty happy with my three choices.

Colonial Taco Lounge

Campion: This taco was ridiculously good. Crispy bacon, crumbly, rich cheese, and creamy, ripe avocado.  The slices of green onion were a surprise and added a great accent to the taco by cutting down on the richness.

 

Colonial Taco Lounge

Doraditos: Potato and cheese taco that’s fried till crisp, then topped with lightly-dressed lettuce, a cream sauce, and more cheese. What’s not to like about this one? It comes from the kitchen hot and crispy so be careful not to burn your mouth on it.

 

Colonial Taco LoungeChayote: A spicy stew of chayote, tomatoes, corn, and onions.  This taco had quite a kick.  By default, it’s vegetarian, but cheese can be left off for vegans.

I convinced Will to go with me the next day to try some more tacos and scored this second time. Cauliflower tacos!

 

Colonia taco lounge

Cauliflower: These are a great vegetarian (not vegan because the batter has butter!) alternative to the fish taco.  Strangely, this was served on a flour tortilla instead of a corn one.  The batter was crispy while the cauliflower inside still had a firm and satisfying texture.  The cream sauce and corn brought this to a whole other level.

 

Colonia taco lounge

Lengua/tongue: This was tender and spicy.  It was good but didn’t stand out from the other tongue tacos I’ve had.

 

I had high hopes for Colonia Taco Lounge and it did not disappoint. The corn tortillas are flavorful. The taco fillings are satisfying. The michelada is thirst-quenching with the right amount of kick. The only thing I don’t like about this place is it’s too far from my house.

 

Colonia Taco Lounge

13030 E. Valley Blvd
La Puente, CA 91746

(626) 363-4691

Savory Vegetable Tart

Vegetable pastry with cauliflower, tomatoes, onions, and olives.

Inspired by a delicious vegetable tart I had at Proof a few weeks ago, I made my own version.  I’m not too good in the pastry department, other than baking bread, so I used frozen puff pastry from the store, which turned out great.

Ingredients:

  • frozen puff pastry
  • 1 onion
  • 1 head cauliflower
  • a handful of ripe tomatoes
  • a handful of kalamata olives
  • thyme
  • garlic
  • olive oil, salt, and pepper

Steps for savory vegetable tart:

  1. Set frozen puff pastry out to thaw and preheat oven
  2. Slice the onions and brown them on the stove
  3. While the onions are browning, wash and chop the rest of the vegetables into bite-sized pieces.
  4. Sautee the cauliflower with some garlic and thyme. Salt and pepper to taste.
  5. Roll out the puff pastry and pre-bake for about 5 minutes.
  6. While it’s pre-baking, pit and chop the olives.
  7. Take puff pastry out of the oven and spread the browned onions on top. Then the tomatoes and then the cauliflower. Sprinkle on the chopped olives.
  8. Drizzle a little olive oil onto the tart and pop it back into the oven to bake until golden.

 

Horse Thief BBQ

Brisket, why do I always fall for your trap now?  I never was a big brisket fan until I went to Austin a few months ago.  There, I saw that brisket could be tender, juicy, rich, and delicious.  Hell, even the run-of-the-mill brisket at the Austin Whole Foods was miles beyond anything I’d ever had in California.

When someone tipped me off that Horse Thief had great brisket and I was within walking distance, I decided to give it a try.  For $6 and some change for 1/4lb of brisket, two slices of white bread, some onions and pickles, it didn’t break the bank. Unfortunately, LA brisket disappointed me yet again!

Brisket from Horse Thief Bbq

Just looking at the brisket, I thought something was wrong. The meat looked dry. I gave it a poke with my finger and it seemed to separate okay, leading me to think it just wasn’t the best looking brisket, but would be sufficiently tender.  A bite later, nope.  It was weird. The meat fell apart in my mouth, but had none of the delicious richness I was expecting from a well-cooked slice of brisket.  Sure, the flavor of the rub was fine and the smoke was good, but it just wasn’t juicy.  The fattier slice under my first slice was a little better, but not by much.  How can a fatty slice of brisket not be tasty??

In the end, I put the remaining slices in between the two pieces of bread, smeared in some sauce, added onions and pickles, and ate it like a sandwich.   It wasn’t bad, but it was a letdown.  I wanted melt-in-my-mouth, rich, juicy brisket that did not need any additional bbq sauce at all and this was not it.

Horse Thief BBQ
324 S Hill St
Los Angeles, CA 90013
(213) 625-0341