B.S. Taqueria
Duritos – Puffed Wheat Crackers, Chile-Lime, Habanero Hot Sauce
Lemon Pepper Chicken Chicharrones – Chicken Skins, Thighs, Lemon, Shishito
Shrimp Quesadilla – Shrimp, Roasted Tomato, Radish, Cilantro, Cotija
Chorizo & Papas Taco, Mushroom & Garlic Taco
Cauliflower al Pastor – Pineapple, Cipollini, Guajillo
Churros – Chile de Arbol-Chocolate
Tres Leches Cake – Brown Sugar Meringue, Macadamia Nuts
The more casual cousin of Ray Garcia’s outstanding Broken Spanish, B.S. Taqueria took Angelinos by storm when it burst onto the market in early 2015, a city that had fallen in love with Street Vendors and Food Trucks now lining up for housemade Tortilla packed with Clams & Lardo, Mushroom & Garlic and more.
Now with a quick-slinging counter of limited options at Staples Center, the more extensive experience available within walking distance off 7th Street, it was to an ever-packed house that a group of three entered the space minutes after 6:00pm on a Wednesday, hopes of making a Kings 7:30pm face-off narrowly missed, and only due to a quick walk back for tickets forgotten in the car.
Kitchen-side dining full and with only two tables open in a quasi-garden room with faux-plants forming a canopy overhead, it was with menus in hand and water filled that the trio sat at a tight four-top, the water served in a rationed-fashion due to Statewide regulations a small complaint considering Garcia’s predilection for bold spice profiles make his locally sourced ingredients shine.
Described as “inauthentically authentic,” more a statement about Los Angeles’ diversity than any sort of judgment about what constitutes ‘real’ Mexican Food, it was with a large plastic bag of Duritos that dining got started, any disappointment about the Taqueria being sold out of Clams for their most famous concoction quickly forgotten amidst Spice and Citrus, a similar combination seen in a small bag of fried Chicken Skins with chunks of Thigh Meat and crinkled-crunchy Peppers.
Only taking advantage of the daily Happy Hour for a bargain basement Shrimp Quesadilla that layers lightly seared Seafood with gooey Cheese and bright flavors of smoked Tomatoes plus Radishes, additional delicious bites were found in the vegetarian friendly Mushroom & Garlic Taco as well as a plate of piquant yet lightly sweet Cauliflower al Pastor.
Gulping water after the Chorizo & Papas Taco, a duo of Desserts far better suited to the mild Midwestern tongue, those accustomed to crunchy Churros are likely to be taken aback by Garcia’s Beignet-light interpretation served with lightly-spiced Chocolate Sauce, the Tres Leches a thoroughly soaked masterpiece upgraded by a layer of light Meringue and a handful of Macadamia Nuts.
www.bstaqueria.com
