A taco craze is hitting South Florida. From Miami to Fort Lauderdale, 7’s Belkys Nerey shows us where to load up on the Mexican favorites.
It’s one of the hottest food trends right now!
Marc Falsetto: “2015 is definitely all about the taco.”
Bernard Matz: “Simple street food and you can come up with so many different combinations.”
Step inside the new Bodega Taqueria on South Beach. Where even though you’re inside, tacos are sold out of a tricked-out truck.
Bernard Matz: “You actually order like a food truck.”
Elizabeth: “Very hip. The graffiti on the wall, just the small details.”
When it comes to the tacos, it’s all about how the street meat is cooked!
Bernard Matz: “We cook all of our proteins on the vertical stick. The meat is marinated and then stacked. You slice it right off the stick and it goes right into the taco.”
While Chef Bernie calls himself a taco purist, he’s also not afraid to stuff his tacos with the good stuff!
Bernard Matz: “This is our number one taco. This is our Bistec Ala Barbacoa made with beef short rib that has been marinated in chili’s. We put charred onions, a little bit of cheese. We sprinkle potato-like frita chips over the top. I would choose the Pollo Verde taco, which is our spit roasted chicken, with garlic, kale and avocados.”
Add some fire with Bernie’s custom hot sauces.
Elizabeth: “Full of flavor, the hot sauces are smokin’!”
Then cool off with a Mexican cold treat!
Bernard Matz: “Paletas are a Mexican Popsicles. We have 20 different paletas.”
The taco tour moves on to downtown Fort Lauderdale where the new Tacocraft is quickly gaining a big following!
Marc Falsetto: “Hints of East L.A., a lot of street art, ‘Day of the Dead’ theme.”
Here, tacos are just as creative as the art and all of the produce and meat is from Florida!
Marc Falsetto: “Prime meats. We’re smoking everything in house. All handcrafted corn masa tortillas made in house by senoras taught by grandmothers.”
Top tacos: The mexican chorizo with a fried egg, the short rib and crispy shallots or the battered baja fish. Marc’s must-try taco is the Prime Rib eye Carne Asada.
William Garcia: “I have a gringo taco. That is amazing. So many flavors hit you at one time.”
Other must-try items: The Ahi Tuna Tostado Stack, and the Ultimate Nachos stacked six to seven inches high!
William Garcia: “Best nacho I’ve ever had!”
Cristy Caserta: “The queso dip is unbelievable, It is cheesy, gooey, meaty. I’m going to go to do my cardio after this.”
Tacocraft also offers more than 100 tequilas. They’re launching a Sunday Mexican Brunch Feb. 1 and they already have a Taco Tuesday!
FOR MORE INFORMATION
Bodega Taqueria
1220 16th St
Miami, FL 33139
305-704-2145
Tacocraft
204 SW 2nd St
Fort Lauderdale, FL 33301
954-463-2003