Obsessed with tacos? Berks County chefs excel at taco creations, from cactus to duck, that please the palate well beyond standard chicken or ground chuck types. Treat yourself to a taste tour of these fabulous four.
photo by Tania Colamarino, Ama Photography
Esqueleto Taco
The “cactus” or “Nopal” taco, known as the Esqueleto at Let’s Taco Bout It, is an unusually tasty taco that will impress both vegetarians and carnivores alike. Jania Jimenez, one of the eatery’s managers, says the cactus comes with the spines removed and it’s then seasoned and slow cooked in a large pot with garlic, onions and family recipe seasonings. Before serving, it is lightly grilled to provide texture and additional flavor. The vegetable is then placed on a corn tortilla and served hot, topped with onions and cilantro. To add a delicious twist, it can be topped with queso fresco, a white, soft, Mexican cheese that’s crumbled. Biting into the taco, you’ll be pleasantly surprised by the mild yet well-seasoned cactus “meat,” a flavor likened to okra, with the delicious complements of fragrant cilantro and onion adding to the experience. Jania points out that cactus can also be used as a substitute for meat in many of the restaurant’s dishes.
Let’s Taco Bout It
616 Penn Avenue, West Reading
484.926.2230
photo by Payton Bogatch
Shrimp Taco
Seafoodies, listen up: There’s a veritable flavor party in the Shrimp Tacos that Chef Dave Stultz has fashioned for both The Pike Café and Shirley’s Café and Tequila Bar. Owner Mike Pullano explains that he encouraged his talented chef to go to town with this dish, using sautéed baby shrimp: “The shrimp is loaded throughout the whole taco — and people love it!” No wonder: the Texas Bay shrimp is married with chopped, colorful mango salsa, julienned Romaine, Monterey Jack cheese, and raspberry sour cream for sweet-tangy notes in every mouthful. Served on warm wheat-flour tortillas (or gluten-free corn tortillas), these tacos are juicy with delightful intensity. A devotee of fresh quality, Chef Dave asserts, “We buy only the best ingredients. We want our diners’ taste buds to be exploding!”
The Pike
930 Pike St., Reading
610.373.6616
Shirley’s Café and Tequila Bar
1615 Duke St., Laureldale
484.926.2291
photo courtesy of Cheers American Bistro
Korean BBQ Duck Taco
Executive Chef Daniel Wooten, who hails from Cheers American Bistro at Doubletree by Hilton Hotel Reading, came up with the idea for this gourmet taco around two years ago.“I was looking for exciting, fun food for the bar patrons,” he explains, “fun, hand-held food.” Contagious joy fills his voice when he explains, “I’m into things you can’t get anywhere else.I look around and see what the other restaurants are not doing! If you look at what the big cities are doing, there’s a lot going on…and I always want to bring interesting food to Berks County.” Boy, does he ever bring it home with this classy-casual taco. The duck is slow-roasted for about eight hours so the tender meat falls off the bone. “Our sauce is homemade,” says Chef Dan, “using soy sauce, fresh chilis, ginger and sesame oil. We soak the duck meat in it, then wrap it inside a warm corn tortilla. And our corn tortillas are gluten-free. The Asian flavor makes for a perfect combination, resulting in meatiness, heartiness and richness. Finally, we add fresh pea shoots for the crunch factor.”
Cheers American Bistro
701 Penn St., Reading
484.577.8633
photo courtesy of Alebrije Mexican Restaurant
Steak and Chorizo Taco
Steak. Chorizo. Each delicious in their own right, but together in a taco? No one could have anticipated that this flavor combination would be so perfect. And anyone who’s spent time eating tacos south of the border would have to admit they’ve never had anything quite like this. Alex Ramirez, owner of the three popular Alebrije restaurants here in Berks County, explains how this creation came to be: He says he had the idea to combine the two meats approximately 12 years ago and thought it so delicious that he added it to the Alebrije menu. The tender, top round cut of steak and mildly spicy chorizo sausage is placed on a soft corn tortilla; topped with mild, creamy Chihuahua cheese; and served with finely chopped onions, fresh cilantro, lime wedges, and homemade hot sauce on the side. Upon tasting the taco — which you should try topped with the onions, cilantro, and a squeeze of lime — you’ll find it almost indescribable. The perfectly cooked steak, spices from the chorizo, fresh aroma of cilantro, crunch of the onion, and hint of lime meld together to form an unforgettable flavor experience that will surely bring you back for more. Also noteworthy are the “made fresh every morning” refried beans served on the side. Made slightly lumpy for a terrific texture experience, they are a perfect complement to the meal.
Alebrije Mexican Restaurant
Wyomissing (State Hill Rd.) Exeter Township, and 5th St. Highway locations.
