May 06, 2013

Inside Mission Taco in the Delmar Loop

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.
Scroll down to view images

Join the Riverfront Times Press Club

At a time when local-based reporting is critical, support from our readers is essential to our future. Join the Riverfront Times Press Club for as little as $5 a month

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.
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.
Mission Taco Joint's grill.
Mission Taco Joint's grill.
The Chorihuevo torta brings chorizo, fried egg, pickled jalapeno, smashed black beans, Chihuahua, garlic lime mayo.
The Chorihuevo torta brings chorizo, fried egg, pickled jalapeno, smashed black beans, Chihuahua, garlic lime mayo.
Mission's grill.
Mission's grill.
The "Wild Mushroom Huarache" is refried black beans, roasted mushrooms, uitlacoche, goat cheese, arugula and Mexican crema in a crisped corn masa boat. Shown here with the fresh-made guacamole, topped with pico de gallo and queso fresco.
The "Wild Mushroom Huarache" is refried black beans, roasted mushrooms, uitlacoche, goat cheese, arugula and Mexican crema in a crisped corn masa boat. Shown here with the fresh-made guacamole, topped with pico de gallo and queso fresco.
Outside Mission Taco Joint, 6235 Delmar Boulevard.
Outside Mission Taco Joint, 6235 Delmar Boulevard.
Inside Mission Taco Joint, 6235 Delmar Boulevard.
Inside Mission Taco Joint, 6235 Delmar Boulevard.
Owners Adam and Jason Tilford.
Owners Adam and Jason Tilford.
Freshly made tortillas.
Freshly made tortillas.
Churros, coated with cinnamon, are made in-house and served with Mexican chocolate sauce.
Churros, coated with cinnamon, are made in-house and served with Mexican chocolate sauce.