Food + Dining Main

Hot Dish: Tacos—and How About Those Tortilla Chips

BY February 11, 2015























On a remote stretch of Davis Boulevard past Airport Road in an inauspicious Publix plaza lies a top-notch taqueria with a mantra of fresca, fresca, fresca! Tacos & Tequila Cantina has a reputation for killer tacos that won’t be a buzzkill on payday (get the carnitas with shaved radish or the house signature with fried chicken and pickled jalapeños—we dare you to do any better for $3.75 a pop). But they had us at tortilla chips. Totally addictive to the point where we ate so many on a recent trip it must have been the equivalent of 10 whole tortillas, the chips are light, served warm and come with salsa I’ve been dreaming of for days. Thick without being chunky, zingy from chopped cilantro but not overly spicy, it got extra points for presentation: It was delivered in a mason jar with tiny glass dipping cups to dole it out tableside. Now that’s hot stuff. 



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