Taco El Perrón at El Yaqui in Rosarito, B.C.

I think about tacos everyday. Yesterday, after some consideration, I told a friend that I was pretty sure I could eat tacos everyday and not get tired of them. So when I’m not making tacos, or going out for them, I cruise food blogs as a Taco Voyeur. I started on Pleasure Palate, checking out some taco pics there (the swordfish taco shot truly murders me), then jumped to Street Gourmet LA, where I was tickled to read up on Chicken Neck Tacos. As I have recently butchered a bunch of chickens, I shall endeavor to make me a Chicken Neck Taco next time I cook one up. A further post about Taqueria El Chino in Hermosillo, Sonora made me weep with joy and included photos and text on beef head and brain tacos. So tender and supple. Finally, when the words “mind-altering” and “tacos” are placed together, one must stop to consider the implications. So I did. There’s a place in Tijuana called El Mazateno that serves tacos de: seabream(a fish in the Sparidae family, which includes Porgies), marlin, shrimp and more. The taco that piqued my interest was called el perrón, which has shrimp and seabream. There’s a taco at El Yaqui in Rosarito that serves a famous taco perrón, which has wood grilled beef, melted cheese, whole pinto beans and salsas. So, I guess that any taco bearing the title perrón, which means big dog in Spanish, must be a big taco. I like it. The perrón in this post certainly looks like a bomber and I can testify that El Yaqui’s perrón is a super fatty too.

 

I’m becoming lightheaded from all this taco voyeurism, but before I sign off I want to return to the chicken neck motif. This post from a cool kid called Teenage Glutster brings the chicken neck thing full circle. You should browse this blog while you’re there. He’s got some great photos and write-ups.