4/5 Sony L. 2 years ago on Google
-Their
fish
tacos
(All
their
tacos
are
served
as
a
pair
of
soft
tacos
made
of
6
inches
snack
flour
tortillas
for
$8)
are
made
of
battered
deep-fried
cod,
a
cream
of
avocado
(in
place
of
the
common
white
creamy
sauce
that
is
usually
found
in
baja-style
tacos
--
which
these
tacos
took
their
inspiration
from)
and
cabbage
slaw.
I
prefer
this
simple
combination
of
ingredients
in
my
tacos
to
the
overhelming
display
of
ingredients
that
can
sometimes
be
found
with
fish
tacos
elsewhere.
The
battered
deep-fried
cod
featuring
a
delicate
crisp.
Although
I
tend
to
prefer
the
bold
and
rustic
flavors
of
some
traditional
tacos,
I
have
to
admit
that
Escondite's
refined
fish
tacos
were
still
very
enjoyable
7/10
Al
pastor
soft
tacos,
pork
belly
al
pastor,
grilled
pineapple,
onions.
They
use
quality
ingredients
and
that
was
key
to
this
taco
as,
to
take
an
example,
their
pork
was
of
better
quality
than
at
your
average
taqueria.
They
have
marinated
the
pork
belly
exquisitely
well.
8/10
-Guacamole:
prior
to
my
meal,
while
reading
the
online
reviews
on
Escondite,
I
found
that
their
guacamole
is
praised
by
some
as
the
best
guacamole
they
ever
had,
others
finding
it
lacking
in
terms
of
seasoning.
This
one
I
was
having
was
judiciously
seasoned,
the
avocado
perfectly
ripe
(essential
for
a
good
guacamole),
the
splash
of
acidity
coming
from
the
lime
not
overwhelming
at
all
(the
mistake
you
do
not
want
to
make
with
a
guacamole)
and
yet
vivid
/
exciting
on
the
palate.
8/10
-e
steak
koreano
&
nopal
-
sirloin,
oaxaca
cheese,
grilled
cactus,
pickled
jàlapeno,
spicy
orange
crush
crema-
this
had
a
complexity
of
flavors
that
were
very
exciting.
This
as
well
as
the
el
pastor
taco
are
my
preferred
bites
at
Escondite.
8/10
--la
tinga
(tomato
and
chipotle
chicken,
queso
oaxaca,
lime
crema
,
lettuce)
hard
shell
tacos
were
the
least
interesting
of
the
tacos
I
have
tried
as
the
flavors
did
nothing
for
me,
and
the
hard
texture
of
a
tortilla
is
something
I
can
live
without
6/10
--Quesadillas
($14)
were
as
tasty
as
you
would
expect
from
good
quality
melting
cheese
(oaxaca
and
cheddar,
in
this
case)
in
flour
tortillas.
black
truffle
paste
and
mushrooms
were
added
for
complexity.
Oaxaca
and
cheddar
were
thoughtful
and
stood
as
the
right
choice
of
cheeses
for
the
quesadillas.
7/10
--Nachos
2.0
($12)
-
Gyozas
au
monterey
Jack,
jalapeno,
pico
de
gallo
aux
grenades,
guacamole,
queso
fresco,
crema
au
poivre
noir
(black
pepper
crema).
Gyoza
nachos
are
nachos
shaped
like
dumplings.
Rustic,
in
presentation,
rather
than
sophisticated
but
that
is
normal
for
taqueria
food.
The
mild
flavor
of
the
monterey
jack
cheese
complimenting
well
the
guacamole
and
salsa
fresca
laid
atop
the
nachos.
The
enticing
blend
of
flavors
perpetuated
with
the
addition
of
the
queso
fresco
and
black
pepper
crema.
This
was
a
highlight
for
me.
8/10
The
cocktails
(I
took
a
cafe/tequila
as
well
as
a
mezcla
based
cocktail)
I
had
on
this
evening
were
all
memorable.
Overall
rating
for
the
food:
7/10
(Category
:
tacos
and
tequila
bar
in
North
America)
by
Tex
Mex
cooking
standards
in
North
America.
I
found
the
food
generally
well
executed,
always
refined
and
yet
full
of
gusto.
Service
was
great.
One
fine
taqueria,
for
sure.
And
it's
hip/lively.
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