I headed over to Blue Corn to try their tamales and quickly fell prey to their tacos lengua, and carnitas, and baja shrimp. Seriously, I was powerless to resist.
My greatest weakness is the marvelous lengua. When I walk out of Taqueria Corona on Magazine in New Orleans, I swear to myself that theirs is the best lengua I’ve ever had. Until I make it back to Blue Corn and say the same thing. I’m really very happy that a side by side comparison isn’t feasible. It is perhaps the most satisfying debate I have ever had with myself. I’ve cooked beef tongue at the house, but, much like brisket, it is so time consuming to do it right, why wouldn’t you visit someone else who does it much better than you anyway? I’ve finally realized the only way to get past the lengua taco is to revisit the very next day to try something else. And I really want to explore this menu.
I might have to pull this same stunt at Jed’s Local to get past their wings, And I can tell I’m going to have trouble getting over the gin-cured salmon at Solera as well. But this trip I did get to dig into the Tamales Oaxaquenos. So glad I did. So much better with shredded pork in green sauce and shredded chicken in red than the Delta tamales that are barely better than canned chili. I will have these again. But first there will be another double trip of tacos followed by the house enchiladas the next day.
