500 Tacos: Alma’s Tacos
A taco a day for 2015 — and then some
By Mike Sutter | © Fed Man Walking | 03.31.15
Finally, somebody’s found a fix for bad doughnut shop breakfast tacos: Park a taco trailer behind the doughnut shop drive-through. Leave the doughnut holes, the bear claws and chocolate glazed to the pros at Shipley’s; leave the corn tortillas, migas and carnitas to the pros at Alma’s Tacos. (For the wrong way to handle doughnut-shop tacos, see today's 2-fer Tuesday report on KC Donuts.)
The taco: Carnitas
Closer to lunchtime, Alma’s will make you a taco with fried liver. Until then, you can still get fresh, tender pork carnitas pulled in willowy fibers and thick, salty nuggets. ($2.50)
► Migas: The fringe benefit of handmade corn tortillas are the freshly-fried pieces of them in a migas taco with peppers, tomatoes, onions and a fried egg. ($1.75)
► Barbacoa: Followers of real cheek-meat barbacoa will appreciate this dense union of salt, fat and rich beef fiber with cilantro and onion. ($2.50)
► Tortillas: Corn tortillas are patted out by hand at Alma’s. They’re strong and tasty, but out of five tacos, all but one were built on single tortillas, and two of them desperately needed doubling up.
► Hot mess: The two tacos that needed double tortillas? Delicious little fraternal twin greasebombs, one full of pork al pastor with achiote-pineapple twang, another filled with strips of grilled beef and onion in a sauce so oily and red it left stains on fingers and formica alike. Look for me: I’ll be the guy with the adobada smile. ($2.50 each)
► Salsa: Chile de arbol red and tomatillo-jalapeño green. Better than a doughnut shop, about par for a taco stand.
The 500 Tacos Project
(Photos by Mike Sutter © Fed Man Walking)