Finding Good Tacos in an Unexpected Place

henry may20 taco post.jpg

Photo by Terrence Henry

I was told before coming to Argentina that no good Mexican food could be had here. Argentinians are heat-averse, friends said, so if you even try it you'll be sad. Well, maybe La Fabrica del Taco wasn't around when they were here, because we have gone, and it was good. I came up in San Diego and have loved Mexican food all my life, both the traditional and Cal-Mex and Tex-Mex varieties. It was hard living on the East Coast because I never found a place that could get any of them right. Fortunately there's an option here in BA that does.

Like most good things, they keep it simple: there are but two types of taco, carne asada (marinated skirt steak) and chicken, which you can have with cheese or without.

La Fabrica is a traditional-style taqueria in the Palermo Soho neighborhood. Those are the two taco wranglers in the photo above, taken from the stand-up bar outside (there are plenty of tables, and even a Mexican handicraft shop, inside).

Like most good things, they keep it simple: there are but two types of taco, carne asada (marinated skirt steak) and chicken, which you can have with cheese or without. The tacos come in the original taqueria style, with no sour cream or guacamole or shredded cheddar cheese or even lettuce to muck it up--just meat, a house-made soft flour tortilla, and plenty of juices dripping out the edges.

They have three hot sauces you can add to your taco, at varying levels of heat (and the picante lives up to its name), as well as the traditional Mexican garnish for tacos, minced raw onion and cilantro, and a wedge of lime.

Also on offer: pico de gallo, a few vegetarian options, fresh guacamole, and refrescas like lemonade or hibiscus iced tea. Or a bucket of Corona.

The tacos are two bucks a piece, as are the cold beers, which means you can leave very happy (and a little less homesick for the taquerias of your youth) for eight dollars. Perhaps this isn't a bargain by Buenos Aires standards, but it's reasonable. And worth it.

LA FABRICA DEL TACO
Gorriti 5062, Palermo Soho
4833-3534
Open 8pm til late Tuesday to Thursday; at 1pm Friday to Sunday; Closed Mondays

Presented by

Terrence Henry

Terrence Henry is a freelance writer living in Austin, Texas. More

Terrence Henry is a freelance writer living in Austin, Texas. In January 2009, he and his wife embarked on a food tour of Argentina, Spain, Italy, England, Canada, and the United States. Some 13 months later he settled in Austin, where he is now learning the art of Texas barbecue and writing about food and film.

How to Cook Spaghetti Squash (and Why)

Cooking for yourself is one of the surest ways to eat well. Bestselling author Mark Bittman teaches James Hamblin the recipe that everyone is Googling.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

Video

How to Cook Spaghetti Squash (and Why)

Cooking for yourself is one of the surest ways to eat well.

Video

Before Tinder, a Tree

Looking for your soulmate? Write a letter to the "Bridegroom's Oak" in Germany.

Video

The Health Benefits of Going Outside

People spend too much time indoors. One solution: ecotherapy.

Video

Where High Tech Meets the 1950s

Why did Green Bank, West Virginia, ban wireless signals? For science.

Video

Yes, Quidditch Is Real

How J.K. Rowling's magical sport spread from Hogwarts to college campuses

Video

Would You Live in a Treehouse?

A treehouse can be an ideal office space, vacation rental, and way of reconnecting with your youth.

More in Health

Just In