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The tacos offered at Mission Taco, from left to right, are: napoles (roasted cactus, poblano, caramelized onion, goat cheese, roasted jalapeno salsa); roasted duck (shredded chile-roasted duck, crisp pork belly, avocado serrano sauce); Mofu tofu (chile grilled local tofu, avocado, arugula, ancho barbecue sauce, grilled onions); carne asada (grilled flank steak, baby arugula, creamy avocado serrano sauce, queso fresco); Yucatan chicken (achiote marinated chicken, pickled onion, fiery arbol salsa, queso fresco); Cochinita pibil (achiote marinated pork shoulder, slow roasted in banana leaf with pickled onion and ancho barbecue sauce); Baja fish tacos (wood grilled or fried, chipolte baja sauce, cabbage, pico de gallo, queso fresco); beef brisket birria (slow-roasted brisket, pork belly carnitas, avocado, fiery arbol sauce). Shown with grilled-vegetable quinoa and roasted street corn.
Next time someone tells you St. Louis is hopelessly behind the latest national food and restaurant trends — this someone will almost certainly offer as his proof our continued fetishization of the cupcake (and he will have a point) — direct him to Mission Taco Joint in the Delmar Loop.
Continue reading Ian Froeb's review of Mission Taco Joint in the Loop.
Photos by Jennifer Silverberg for the RFT.
Published on May 6, 2013