The taco reinvented in Redondo – twice
People who grew up in Mexico City find the way Americans eat tacos to be peculiar. Tacos there are a bocadillo, a snack, and making a meal of them would be like eating an entire can of the little Vienna sausages usually found impaled on toothpicks on cocktail party trays. I’m sure people have done that and called it a meal, and I would make bets on which of my friends have done it, but it’s not something you’d see on a menu. Angelenos love tacos, both the traditional variety and in experimental and hipster versions. The Korean taco craze started in 2008, and opened the gates to putting almost anything in a corn tortilla. They’re fast to make and to eat, and there’s something about them that attracts creative chefs. Two well-established local restaurateurs who made their reputation serving other things opened very different taquerias recently. I visited them on consecutive days to compare the experiences. Vida is a collaboration between Mickey Mance of Mickey’s Italian Deli and Justin Essman of Baja Sharkeez. Tigre’s Fuego is a project of the team behind Baran’s 2239. One is famous for old school pizzas, and pastas; and the other known for adventurous contemporary cuisine. The sign…
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