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Manhattan Avenue Yummy Taco
Much has been said, but little has been written about this dining establishment. So, in the interest of the general public, I will endeavor to do so here and now.
Speaking as someone who has spent most of her life in the southwest, I have certain expectations when it comes to Mexican food. I am not a snob; some days Taco Bell is every bit as tasty as Taco Chulo to my taste buds. But finding baby corn in my nachos freaks me out. That’s what I found when my husband brought me nachos from Yummy Taco— and much, much more…
A long time ago I was feeling under the weather. My husband, in his infinite kindness, offered to pick me up something to eat on the way home from work. I requested nachos. When I opened the styrofoam take-out container from Yummy Taco, here’s what I found:
- 4 or 5 corn chips
- a pile of beans
- salsa whose flavor closely resembled Pace picante sauce
- mushrooms
- baby corn
- broccoli
- cheese
- GREEN pico de gallo
I have patronized a number of Chinese-owned/operated Mexican restaurants. While none would remotely qualify as blue-chip fare, this was the first (and hopefully LAST) time I have ever seen green pico, mushrooms and baby corn employed in Mexican cuisine. My husband recently made a joke about the DOH’s recent crackdown on restaurants:
Yummy Taco better watch out, the Health Inspector is coming!
To wit I quipped,
Yummy Taco has nothing to worry about. That green pico of theirs probably keeps the rats at bay. Even rodents wouldn’t eat that shit; it’d probably kill them.
Which brings me to today’s “Dung of the Day” from 118 Freeman Street…
and a photo of Yummy Taco’s storefront.
Looks like someone else (a food critic from the New York Times?) shares my opinion of their fare. Yummy indeed!
Miss Heather
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