Exploring San Diego: Odd-sounding tacos with serious flavor
2:44 PM, Oct 2, 2018
10:41 AM, Oct 11, 2018
SAN DIEGO (KGTV) — Next time you sit down for Taco Tuesday, give the more unique options a try.
San Diego has too many taco choices to count, and just as many opinions as to where the city's best can be found. But when it comes to the city's most unique taco, some may be hard-pressed to suggest one.
There are some interesting choices to be found outside your standard — but, of course, oh-so-delicious — carne asada or chicken tacos.
Ready to treat your taste buds to something different? Here are some odd-sounding choices around San Diego:
Filet mignon taco - Puesto
That's right, filet mignon. The meat you generally say with a snooty accent packed into a simple taco. Puesto's award-winning fillet mignon taco is topped with crispy melted cheese, avocado, and some spicy pistachio serrano.
Octopus taco - Curadero
It looks like a tentacle on a tortilla, but don't let that chase you away. Curadero's octopus tacos are chipotle braised and dressed with fingerling potatoes, smoked jalapeno aioli, arugula, and garlic chips.
Jackfruit taco - Del Sur Mexican Cantina
Jackfruit has a texture described as similar to pulled pork but tastes like a cross between kimchi and pineapple. Del Sur gives the versatile fruit new flavor with an adobe marinade, cabbage, and with a poblano crema and chipotle aioli.
Ahi Poke Tacos - Leroy’s Kitchen + Lounge
Ahi tuna is delicious alone. Now try it in taco form. Leroy's serves their ahi tuna inside a crunchy wonton shell and topped with a delicious napa slaw and spicy creme. If you close your eyes, you may not even guess you're eating tacos!
Lengua Taco - The Blind Burro
There's a good chance you've never had lengua, or beef tongue. That's right. Blind Burro grills beef tongue and tops it with a nutty salsa macha, pickled vegetables, and spiced candied peanuts. Talk about a taco with bite!
Banana Peel Tacos - Wrench & Rodent Seabasstropub
That's right, banana peel tacos. Wrench & Rodent chops the peels and lets it simmer in a vegan adobada broth to soften it and add flavor. The taco is made with mexican-style quinoa, a celery-based hot sauce, heirloom tomato pico de gallo, and the banana peel filling.