In honor of El Charrito taco truck in Stamford, CTPosted: November 29, 2008
So, I found out last week that El Charrito is going to close up for the winter. I’m not sure what I’ll do for tacos from now until March. After all, they’ve been the only taco I’ve had in Stamford since I discovered them a year and a half ago. But, while I wait until they reappear in March, I figured I’d recap everything I’ve eaten there:
Huaraches – Although my first ever experience at El Charrito consisted of tacos (when they were still hanging out in the the Shop Rite parking lot), it wasn’t until I had the huaraches in their current location that I was really sold on this place. Their huaraches are thick, sandal-shaped, semi-hard and chewy tortillas smeared with refried beans, meat of your choice, lettuce, cotija cheese, crema, avocado and salsa. These huaraches are very, very good. They aren’t stuffed huaraches like you find in some places where the “tortilla” (for lack of a better term) is filled with beans or meat inside (ala pupusas, but thinner). Nevertheless, these huaraches are very good. At about 9 inches long, these make a pretty good meal unto themselves. $4.50 each
Sopes – really, at El Charrito, sopes are about the same as huaraches, just smaller and round with a slightly thicker tortilla. Excellent.
Tostadas – a different vehicle, but the same formula as sopes and huaraches, with beans meat of choice, lettuce, crema, salsa and cotija cheese. And, like the others, they are very, very good.
Tacos – The tacos are very good at El Charrito. I haven’t tried every variety, but I’ve come really close. So far, I’ve sampled carne adobada (marinated pork), al pastor (another marinated pork, though not spit-roasted like traditional Mexican al pastor), bistek (beef), cecina (salty beef), pollo (chicken), lengua (beef tongue), carnitas (slow-roasted pork), pescado (fish) and pescado al pastor (fish cooked “al pastor style” with pineapple). All of them are good. The standouts for me though are the carnitas and the two fish tacos. The carnitas are good, rich and moist. Sometimes the chunks of fat – intentional with carnitas – are a bit too big, so I’ve got to pick them out, but otherwise, no complaints. And the fish tacos… well, they are excellent. Tender chunks of marinated white-fleshed fish, cooked to perfection. These aren’t baja style fish tacos, which are battered, deep fried fish filets, topped with cabbage and a spicy crema. But they are excellent nonetheless. $2.50 each
Tortas – tortas are the ultimate lunch fare. Big Mexican sandwiches, on a big roll, griddled, slathered with refried beans and filled with queso fresco-style sliced cheese, lettuce, avocado, jalapeños, cotija cheese, salsa, and a huge pile of whatever meat you choose. My favorite torta is always the carnitas torta. El Charrito’s is huge and messy. Get extra napkins and watch out for spilling on your suit. I’ve had more than one trip to the dry cleaners as a result of their tortas. $5.50 each (I think)
Quesadilla – these are a real treat. Put out of your mind the flour tortillas that you find at most places or make at home. At El Charrito, quesadillas are made from huge hand made corn tortillas, probably 12 inches wide, delicately cooked on the griddle, then folded over and filled with the meat of your choice, some Oaxacan cheese (I think, as it resembles mozzarella in taste and texture ), and other goodies. I think they serve gringo style quesadillas too, so make sure you order quesadilla ala Mexicana. $4.50 each
Hamburguesa – As much as I might say the tortas are messy, the hamburguesas make the tortas seem downright tidy. These are hamburgers with a true Mexican spin – spicy mayo, sliced jalapeños, avocado, etc. These would be the best hamburgers in town, except the quality meat they use isn’t the best. I’m not positive, but it seems they just use normal pre-made beef patties similar to what you find from Costco. If they upgraded to some great ground beef, these would be amazing. They still really hit the spot, but until they upgrade the beef, they aren’t the best thing on their menu by any stretch. $5 (I think)
Tamales – Tamales are only sold at El Charrito on Saturdays, but they are worth the week-long wait. The only tamal they offer is the Oaxaqueño variety – either chicken or pork tamales wrapped in banana leaves rather than corn husks. If you’ve never had a Oaxaqueño style tamal, it’s worth the effort to hunt them down. The banana leaf imparts a unique earthy flavor, and the masa is much smoother and much softer than the more toothsome corn-husk tamal. While I wish these were the real traditional Oaxaqueños, replete with mole negro, they are still wonderful in their salsa verde or salsa rojo form.
Sincronizadas – The best way to describe these are a cross between a quesadilla and a ham and cheese sandwich. In Mexico, the ones I had were made with small flour tortillas, with thin slices of ham, queso amarillo (yellow American cheese), pickled jalapenos and avocado. They may not sound very good, but they are surprisingly addictive. At El Charrito, sincronizadas are made with flour tortillas, with a stringier cheese (probably Oaxacan), refried black beans, and thin slices of ham. That’s pretty much it. I can’t say it’s my favorite thing at El Charrito, but it can be satisfying in a guilty pleasure, comfort food kind of way. $4.50
Burritos – These are the only glaring omission in my list, as I’ve yet to try them at El Charrito. I fear this has more to do with psychology than anything else. Over the years I’ve developed such an aversion to burritos that I just can’t bring myself to try them any longer. Maybe if I were hanging out in Texas or Northern Mexico, where burritos are legitimate components of the traditional regional cuisine, but anywhere else, I just see burritos as an appeasement for the gringo. I realize how silly and elitist that sounds. But I can’t help it. So, I can’t report on their burritos.
Whew… that made me tired. And hungry again.
UPDATE: I went by for some dinner tonight and found out that they’ve changed their plans and no longer are taking the entire winter off. Instead, they’ll be around until January, then will be leaving for Mexico for about three weeks. Then they’ll be back in business. So, Stamford folks, no need to lament a loss of tacos for the entire winter.