Remember  I said in my first post about La Taqueria that I already went back? Here it is!

De Picadillo (sauteed ground tofu in chin chin’s secret recipe). This really didn’t taste like tofu, nor did it have the texture. If I didn’t know any better, I would have thought I was eating ground pork!

De Lengua (braised pemberton meadows beef tongue). How strange, at first glance I thought this was just a cut up steak. Then I had to visualize how big a cows tongue would be. It must be huge. The texture is….really soft, almost buttery, but still steak like. If you can taste it already in your mouth, then yea you’re on the right track.

Al Pastor (chilliwack pork marinated in chile, archiote & pineapple). My favorite of this round of 4, it alternated between sweet (pineapple) and a faint spiciness (chile).

Pollo con Mole (maple hills chicken with chocolate mole sauce). Chocolate mole sauce. I’m not a fan of mole sauce to begin with, so this was a toughy for me. I think they were a bit heavy on the sauce with this one.

On all the napkin dispensers, they glued these awesome luchadores on top.

While I was there, a photographer came in and started taking pictures. That would be Rafael Cuellar holding up the plate of tacos and Ian Lindsay taking the picture that eventually ended up being published on the Vancouver Sun.  Think of this as the “behind the scenes” picture.

I am going to go again to try out the last 4 toppings. Then I can truly decide what their best is for both meat and vegetarian (well, IMO).

De Cachete (braised chilliwack pork cheeks)
Asada (grilled AAA frank beef with cucumber)
Arrachera (house-marinated AAA canadian skirt beef)
Frijoles Charros con Queso (refried cowboy beans with Mexican cheese)