Oh, Taco C, how I love thee. Maybe it's because I lived off Taco Cabana tortillas and queso in college; every great night at the square or float down the river in San Marcos ended with a trip to TC. Drunk, sober or hungover, it hits the spot.
So when I saw an ad for Taco Cabana's new fajitas pueblas, I put them on my "to eat" list. The plain 'ol chicken fajita taco and I have been in a committed relationship for years now, so adding chopped bacon and a creamy avocado sauce? It's just like a spiffy haircut or new suit. I still love him for who he is, but he sure does clean up nice.
After a late Tuesday evening at The Dubliner, my belly was growling, and even though it's a bit of a hike, we headed over to the Taco Cabana on 59 and Kirby. (Who else misses the TC at the corner of Westheimer and Montrose? DAMN YOU, Smoothe King.) We ordered the fajitas puebla, one chicken, one beef, and took them home.
These things are good, and I'm not just saying that because I had alcohol in my system...(but come on, booze makes TC taste a little better). Above is the marinated steak taco with pico, shredded lettuce and chopped bacon. The creamy avocado sauce, hiding on the bottom, has jalapeno, sour cream and cilantro in the mix.
The chicken was tender, and the bacon gave the taco a nice crunch. Drizzle a little queso on there, some spicy salsa fuego, add fresh cilantro and you've got yourself delicious, drippy mess. I like the fajitas puebla much more than the street tacos, probably because I'm not a fan of the corn tortillas.
Can we please talk about these flour tortillas for a minute? Warm, so soft and fluffy, thick and substantial but not to the point where they overpower their contents...they're my absolute favorite. If I had an Abuelita, I imagine her tortillas would taste like these.
I dig 'em, but what makes them puebla? Would someone from the state of Puebla try these tacos and think "spot on"? Or would they think, "what the hell is this...?"
Taco Cabana's culinary team traveled to Mexico last year to do a little research. Taco Cabana says "... mole poblano, a sauce that blends approximately 20 different flavors, originated in Puebla, as did chiles en nogada, a famous dish that represents the green, white and red of the Mexican flag. The avocado found in a cave located in Coxcatlan, Puebla, Mexico that dates to around 10,000 BC is used to enhance many handmade Mexican specialties seen in open-air markets and restaurants throughout the region."
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The TC crew is heading to Mexico later this month to do more research and find inspiration for new menu items. Lets hope the fruits (or tacos) of their labor are just as tasty. The fajitas pueblas are here for a limited time (sad face) so get on it if you want to try them.