I’m not going to fool around with some twee opening about how I love NYC but I miss California’s Mexican food.
I’m just going to say it.
I found a piece of home at Otto’s Tacos.
Otto’s Tacos was opened in late 2013 by Otto himself. You couldn’t hope to meet a nicer guy. He is always at the restaurant and is the first to tell you that he isn’t a cook – he just loves and misses southern Californian taco trucks. That’s where the idea for the restaurant came from. He assembled a top-notch culinary team and brought the restaurant to life. the joint is super casual – order and pay at the counter and then eat the food at your seat. It isn’t huge and it isn’t about atmosphere – it’s nice and clean but this is about EATING. The restaurant makes its own corn tortillas every single day, multiple times a day, and you can see the shells for your soft tacos being pounded out as you order. The prices are really reasonable, and a couple of tacos will only cost you about 7 bucks. But come on…how satisfying could that be?
How about majorly satisfying?
Usually my favorite type of taco. This pork is expertly made - juicy and tender but not mushy. It retains a bit of a bite, which is a pleasure compared to overly greasy versions at big box chains. It’s so juicy that it almost saturates the tray – really flavor packed with porky taste. It’s accented by a slightly spicy salsa verde and a sprinkling of cilantro and chopped onions. And that tortilla…wow. Thick and pleasantly lumpy and doughy in some places, charred and crisp in others. It’s the difference between a hearty 7 grain bread and Wonder bread…amazing how much it adds to the final product.
That same fabulous tortilla, this time with charred, chopped steak. It’s crispy but not fatty and chopped finely so there are no unwieldy or chewy pieces. Wow…it’s actually even tastier than the carnitas, which I rarely say. This is a great amount of steak, especially for the price – not gristle or overdone, gray meat here. It just needs a hit of the hot sauce on the table and it’s a complete meal.
NOW the meal is complete. These masa chips make tortilla chips look like child’s play. They are pillowy inside and very crunchy outside, with an intense, corn-y taste. Otto says that these came about by accident – they had made some dough too thick for chips, so ende dup frying the thick, un-dried dough and voila! The moisture content is what results in the crisp-fluffy texture. Dip it in the accompanying spicy chipotle sauce for a creamy sauce with a gentle heat that builds – skip the guac, which needs more lime and cilantro to make it a contender.
Finally, don’t forget the churros.
My dining partner isn’t the biggest fan of churros and was sure he wouldn’t like these.
Guess who ended up stealing the last one?
These arrive piping hot, drenched in cinnamon and sugar. Try not to burn your moth as you dip int into the sweet dulce de leche dipping sauce.
I would come back here in a heartbeat. The price is right, the food is great, and it’s the next best thing to a flight back home.
Plus, I can take the subway home instead of sitting in traffic on the 101.
Disclaimer: This was a press meal and the restaurant paid for me. I was not required to write a review and the opinions are my own and unbiased.