Once again I’m late to the party. Both Carpe Jackson and Asian in a
I really wonder how people find these sorts of places. I’ve driven past La Morena dozens of times and have never noticed the little Latino shopping mall that’s hidden behind Sal & Phil’s. I even drove past the entrance the first I went looking for it.
Just as confusing as the location was the initial realization that the ladies behind the counter don’t speak much English. I, the blissfully ignorant, stroll to counter and ask for one of each of their tacos. The lady behind the counter counters with a inquisitive “tacos?” I respond, “yes, one of each please”. It wasn’t until the helpful owner interjected with a quick “uno de cada uno” that I realized I should use my high school and collegiate Spanish, but it was too late.
More than a little mortified, I took a seat and started to guzzle my bottle of delicious mango flavored Boing and waited for the tacos to arrive.
Imagine my surprise when a plate of five tacos was brought to my table. I say surprised because there were eight taco options on the menu, maybe I interpreted “uno de cada uno” incorrectly.
I decided to just ignore the three lacking tacos and focus on what I had in front of me.
What really made it a great taco was the salsa. You’re given a choice of green and red and while the green is nice with a feint heat, the red salsa was my favorite. Once that lengua taco was topped with some fresh limes
What about the chorizo taco? Well, the chorizo makes a solid taco, but the pastor was better. Unfortunately, I ate the chorizo taco before I took a picture. There was a lingering paprika flavored heat from the chorizo, but I’d still say my money is on the pastor.
The next taco is the suadero taco.
I’m still not sure what suadero means. I’ve read conflicting explanations on various websites; some say it’s a cut of brisket, others that it’s the oddly titled “rose meat”. In some cases, people say the rose meat is sourced from near the udder. Regardless of the origin, this is a very tender cut of meat, but I quickly found it to be dry and a little stringy. I’ve still got mixed views about this cut of mystery meat.
As I made it to the fifth and final taco, I was noticing just how doughy the taco shells started to taste. This was very surprising because at first I though these to be the best taco shells I’d had in
The last taco for the day was the carne asada taco.
Honestly, after the other four tacos, this one seemed bland. Even after dressing it with plenty of red salsa and lime, I was nonplussed with this taco.
Of course, I can’t end this on a dour note. I have nothing but high praise for the ladies behind the counter, and the very helpful, talkative owner. He was more than happy to serve as an impromptu translator and to show me the various parts of his restaurant and attached store.
Even better, my first visit to La Morena wasn’t a fluke. I soon returned with Sam in tow. The tacos were just as tasty, the red sauce just as a fulfilling and we left with the promise of brain tacos or tacos de cessos.
It’s seems a little odd that there are three tacos places within a mile of each other on Old Canton and County Line Road, but you really can’t go wrong with any of them.