{"id":177,"date":"2010-05-22T21:49:22","date_gmt":"2010-05-23T04:49:22","guid":{"rendered":"http:\/\/tacos.architectureburger.com\/?p=177"},"modified":"2010-05-22T21:49:22","modified_gmt":"2010-05-23T04:49:22","slug":"27-no-q-no-taqueria","status":"publish","type":"post","link":"https:\/\/tacos.architectureburger.com\/index.php\/2010\/05\/27-no-q-no-taqueria\/","title":{"rendered":"27 No “Q” No Taquer\u00eda"},"content":{"rendered":"

27 No \u201cQ\u201d No Taquer\u00eda<\/p>\n

May 22, 2010<\/p>\n

3224 Venice Blvd, Los Angeles, CA 90019<\/p>\n

Arlington Heights<\/p>\n

Carmen and I dined at the No \u201cQ\u201d No Taquer\u00eda, another taco shop roughly local to our neighborhood. They have an extensive and largely handmade menu spread across the wall. You can eat at one of several tables inside, where a loud jukebox keeps spirits lively, or outside in front of the parking lot on Venice Boulevard, another of Los Angeles\u2019s great taco environments with the feel of a semi-enclosed outdoor space.<\/p>\n

Tacos are $1.00 each, the cheapest tacos I have encountered this year, and they varied from average to well above average in size. It would really be more appropriate to charge $1.25 for tacos like these. I automatically chose one each of al pastor, carnitas, and carne asada. Despite the low prices, they serve you at your table after you order up front. First the serveuse brought us a big gratis bowl of chips and fresh red salsa; then our tacos, with an admixture in a bowl of cilantro and diced onion for our own application. The combination of nice service and a bill of less than $8 for two eaters makes you want to leave a tip.<\/p>\n

After assembling tacos, I started in on the carne asada. It was very juicy, leaking a brown, meaty liquid out the back of the taco, and very flavorful, bringing back a strong sense of recognition of spiced beef that I couldn\u2019t immediately place; later I decided that it tasted of carne asada seasoning, and figured that perhaps the familiarity it evoked came from a resemblance to the seasoned ground beef one makes at home on taco night. This description will surely make the taco sound unsophisticated to the reader, but I assure you it was tasty, and I recommend it to you as long as you are not a snob. But then a snob probably wouldn\u2019t go to a place that looks like the No \u201cQ\u201d No Taquer\u00eda anyways. I could gobble up quite a few of these tacos.<\/p>\n

Second was the al pastor taco. It was the biggest \u2013 look at the picture and appreciate the heap of meat I received for my dollar. The al pastor was saucy and quite sweet, with good-sized and super tender chunks of pork.<\/p>\n

Lastly I ate the carnitas. Their unusual carnitas is the pale chicken-looking taco you see in the photo. Carmen speculates that their process is to grill a pork chop, shred it, and then saut\u00e9 the shreddy bits. I\u2019ve never seen anything called \u201ccarnitas\u201d like this before, but it was good \u2013 tender, and unmistakably porcine in flavor.<\/p>\n

Tortillas were the normal kind; they were not bilaminated, so that I was able to take advantage of the tortilla offset method. The first two tacos had tortillas a bit clammy, but they did not fail; the third taco had nicely leathery tortillas, perhaps owing to the drier filling, but it seemed like they had been grilled longer.<\/p>\n

After enjoying another fine taco meal, I reflected upon the fact that the cincuenta taquer\u00edas<\/em> project keeps on yielding dividends \u2013 tacos are better than the stock market. Seven more months of rigorous taco-eating are spread across the horizon.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

27 No \u201cQ\u201d No Taquer\u00eda May 22, 2010 3224 Venice Blvd, Los Angeles, CA 90019 Arlington Heights Carmen and I dined at the No \u201cQ\u201d No Taquer\u00eda, another taco shop roughly local to our neighborhood. They have an extensive and largely handmade menu spread across the wall. You can eat at one of several tables […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[13,37,12,14],"_links":{"self":[{"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/posts\/177"}],"collection":[{"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/comments?post=177"}],"version-history":[{"count":1,"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/posts\/177\/revisions"}],"predecessor-version":[{"id":180,"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/posts\/177\/revisions\/180"}],"wp:attachment":[{"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/media?parent=177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/categories?post=177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tacos.architectureburger.com\/index.php\/wp-json\/wp\/v2\/tags?post=177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}