This is not Kirk, not Cathy, not anybody else but ed (from Yuma) here to share some tacos with you.
About a month ago I got an e-mail from my good friends and eating buddies, Paul and Joanie, raving about the tacos from the stand located at David’s Carneceria. I was embarrassed. It is my job to try every taco stand I can find, and while I had noticed this stand, I had not yet sampled it. I had been scooped.
Since Yuma does not allow roadside taco trucks within the city limits, the taco stand sits in the parking lot of a small market on Avenue B specializing in Mexican meats:
The set up is very convenient. There is a charcoal grill behind the tree and a series of small tables running alongside the market. For a small stand, this place cranks out a whole lot of tacos. I have stood waiting for my order on more than one occasion while two overworked employees take orders (sometimes for dozens of tacos) and prepare tacos as fast as they can:
The tacos (here one carnitas, one lengua, and one pollo asado) are presented plain:
However, a wide range of salsas, condiments, pickled vegetables, and grilled vegetables are available to complete the tacos:
When finished, the plate of tacos looks like this:
Or like this:
Or like this:
I am very fond of the lengua, its tongue flavor lightly spiced and cooked to falling apart tenderness:
Other meats are also available. Like the lengua, the Cabeza is cooked until it shreds, and each tender bite is full of juicy beefiness:
The carnitas, not as crunchy as I would like, is plenty porky and chewy and matches well with the guacamole:
Chicharrones, or stewed pork skin, is not for the faint of heart (or the narrow of artery), but if you have always wished for mouthfuls of lightly pork flavored and smoothly textured fat (and who hasn’t?) This is the dish for you:
The carne asada here is lightly marinated, beefy, tender, and lightly charred for a perfect flavor. Here it is, along with some cheese, in a burrito:
Just a note. The pollo asado here is really outstanding also, with a nice char and moist interior. I just had no outstanding (or even acceptable) close-ups of the chicken. Hope you have enjoyed the post. I certainly have been enjoying the tacos. Thanks and a tip of the floppy hat to FOYs Paul and Joanie.
David’s Carneceria, 191 S. Ave B, Yuma, 783-7221 (phone number for market; no phone at the stand).
You left out the taco bacodog! How could you? That was awesome. I’ve notice some of the tacos comes with 2 shell and some do not. What’s up with that?
Wow…well though you always say you wish you were in San Diego Ed…I wish I could be out in Yuma putting back some chelas and tacos with you!
Please Post mas, I love your posts!
But first of all – you need to explain that weenie on the tortilla!
Interesting lengua – I have never had it shredded like cabeza before.
The four outstanding colored salsa pique my interest incredibly.
Best. Food photos. Ever.
Ah Tacos de Lengua. I tried my hand at making some last week. I simmered the tounge with bay leaf and mexican oregano for about 4 hours, wrapped it in foil and chilled overnight. Skinned, diced, and sauteed with a little S+P…hooo mama! Good beefy stuff. Diced onion and cilantro, avocado sauce, little pickled cabbage, salsa from the local Mexican market. Hog heaven. I do believe I’ll be doing that again soon.
That wasn’t just any weenie on a bun, that was a TIJUANA HOT DOG (sans toppings)!
Thanks for the comments. Taking pics outdoors in sunlight is pretty easy. Just got back from eating well in San Diego (at least one post will follow).
The bacon wrapped hot dogs are not always available, and that was actually not my plate photoed. Usually, as Jim points out, the dog would be decorated with crema, salsa, etc, but my dining companion was trying to eat healthy ๐
Several different folks work the stand. Sometimes the stewed meats will have double tortillas – sometimes not. But the grilled stuff is usually single tortilla. Flour is also available (Sonora is only 20 miles away, after all).
I’ve had falling apart lengua elsewhere, but it’s not as common a meat choice in Yuma as cabeza. I prefer falling apart to rubbery.
Hi Ed! Great running into you the other day–was that “great minds think alike” or what?
Lovin’ those tacos. I remember my joy at discovering tacos de lengua, given that braised beef tongue is soul food for nice Jewish grrls from New York like me. Though there’s probably at least a few of my ancestors spinning in their graves over my new love, carnitas… ๐
Man now I am hungry