Some context, for those who
In the early spring of last year, I learned that Taqueria los Tarascos had undergone a menu overhaul, and many of its unique items (like the lamb barbacoa) were no longer available, in favor of more conventional fare.
When I heard that the restaurant would be changing yet again -- with a new name, to boot -- I held out hope that El Porton would once again be destination dining for fans of Mexican cuisine.
There is taqueria fare, like tacos (the al pastor and carne asada varities are pictured above; tongue, tripe and cabesa are also available) and tortas, and there are also classic Mexican dishes like menudo and chilaquiles. Separate categories for chicken, steak, shrimp and fish showcase entrées like a whole red snapper, breaded and fried and steak or chicken in chipotle sauce.
Yet the bulk of the menu is dedicated to tried-and-true crowd-pleasers: burritos, enchiladas, fajitas and chimichangas. You can even chicken fingers and something called "Mexican Dance Hot Wings" tossed in the chef's "special sauce."
As for those tacos, they are decent specimens. Neither the carne asada nor the al pastor pork were as strongly seasoned as I prefer, but the latter benefited from plenty of chopped pineapple and sautéed onion.