Tequila and tacos
Karen Newton has good words on Don’t Look Back’s food and tequila in this week’s Style: Standouts are fish tacos, pan-seared cod with cabbage slaw, and carnitas, braised and shredded pork crisped on the grill. Chicken-skin tacos are available on a limited basis. What started out as a thrifty way to use leftover skin has […]
Karen Newton has good words on Don’t Look Back’s food and tequila in this week’s Style:
Standouts are fish tacos, pan-seared cod with cabbage slaw, and carnitas, braised and shredded pork crisped on the grill. Chicken-skin tacos are available on a limited basis. What started out as a thrifty way to use leftover skin has become a wildly popular special for its crispy, salty decadence.
Nachos ($6) taste much fresher than the usual bar variety, perhaps because they aren’t drowning in cheese — although they are topped with an obscene amount of sour cream. The beef quesadilla ($5) is made with long-cooked and well-seasoned meat, plus just enough cheese to hold it together without overwhelming the flavors.
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