500 Tacos: Raspas Locas y Mas

 
 
A taco a day for 2015 — and then some
 
Raspas Locas y Mas
5433 S. Congress Ave. (map), 512-466-5455. Hours: 8am-8pm Tue-Sun
 
By Mike Sutter | © Fed Man Walking | 08.09.15
 
On yet another 100+ summer day, I’ll take my tacos with a side of shaved ice. But what to do when the tacos at your little roadside raspas stand are better than the snowcones? Order more tacos.
 
The taco: Al pastor
This is the “Mas” part of Raspas Locas y Mas: a short menu of pupusas and tacos, filled with pastor, fajitas or breakfast standards. This pastor is like a Sloppy Joe, just as red and sweet and ... sloppy. Dried chiles and big annatto flavors whirl around the chopped and shredded pork, with onions and cilantro cooked in for a shotgun wedding of flavors. ($2)
 
 
 Fajitas: The little confetti ribbons of meat are gray, like they’ve been steamed rather than grilled, but they’re full of flavor from garlic and cooked onions with cilantro. ($2)
 Eggs and beans: The beans are a grainy, angry, dark brown over eggs more fry-chopped than scrambled. But they work together well in a warm flour tortilla for $1.50.
 Tortillas: Gummy flour and white corn tortillas straight from a bag, with the single-layer corn disintegrating under the al pastor.
 Salsa: There’s so much fresh rosemary in this chile de arbol red sauce that it freshens your breath as it burns your mouth.
 Raspas: With all the fresh, pulpy aguas frescas in this taco town, why you’d settle for crunchy ice with fake watermelon syrup is a mystery ($2.50/small). A mystery best solved by one of the flavors with no natural predators: mangonada, diablito, tiger’s blood. Or piccadilly, with pickle juice and chile spice. Or just fresh fruit with cream, which is also part of “Mas” at Raspas Locas.
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The 500 Tacos Project
 
(Photos by Mike Sutter © Fed Man Walking)