When judging Mexican food, it helps to have some ex-Californians in your camp. So when I headed over to the Taquitos Jalisco near MetroWest, I called on the most suitable contender I know my mother. This is a woman of the belief that you can't grow up in Los Angeles without knowing what real Mexican food tastes like. So she dragged us to a veritable shack on the corner of Melrose and Vine weekly, and it was there that my relationship with Mexican food began. Today, my Mexican connoisseurship flourishes except for one problem there are so few true Mexican restaurants in Orlando. With Mom's approval, Taquitos Jalisco is now on my shortlist.
For those on the west side of town, the sizzling platters and the mariachi band at the flagship Taquitos Jalisco in Winter Garden (1041 S. Dillard St., 407-654-0363) are still wildly popular and worth the drive. But the new Hiawassee Road location opens up the restaurant's authenticity to a new audience.
One of the things I love about a Mexican restaurant is the instant-gratification factor: Sit down to a basket of chips and bowl of salsa and start eating. Unfortunately, chips and salsa, like the breadbasket, often fall under the obligation curse. Salsa should taste magical the alchemy of plump ripe tomatoes, fresh green cilantro, spicy peppers, sweet onions and the hand of someone special and Taquitos' does. I couldn't stop piling it onto their warm chips and popping it all into my mouth.
When I opened the menu, my eyes immediately fell on the enchiladas ($8.25), and there was no resisting the pull of childhood temptation. These three soft corn tortillas were stuffed with Mexican cheese briny, stretchy and tangy all at once and then set in a sea of delicately smoky enchilada sauce. My husband, also a former Californian, ordered three delicious tacos ($5.99): the carne asada (grilled beef), the pollo (chicken) and, my favorite, al pastor (marinated roast pork.) My mother went for the mole poblano ($8.99), and it was undoubtedly one of the best I've had in town. The deftly layered spices were balanced, the top note being chocolate; Taquitos Jalisco's mole coats the tongue like a soft piece of velvet.
We all remarked on the tastiness of the refried beans, another dish that many Mexican restaurants treat as an afterthought; this kitchen has it mastered. We finished our meal with a smooth and lush flan ($2.75).
Here's a definite sign of the true Mexican restaurant: Menudo is featured on their weekend menu. Only an authentic Mexican restaurant would venture into the strange and tumultuous land of dishes made out of a cow's stomach lining. A Mexican friend once told me that menudo is the best cure for a hangover I vowed to come back on a hung-over Saturday.
Taquitos Jalisco knows that simplicity is the name of the game in good Mexican cooking. Fresh, quality ingredients are mashed and molded and smoldered into something transformative. They make you feel like whoever made them enjoyed an afternoon in some outdoor Mexican kitchen grinding spices, roasting peppers, hanging out with family, living the simple life. Mom totally agrees.
We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at firstname.lastname@example.org.
Orlando Weekly works for you, and your support is essential.
Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.
Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.
Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.