12/21/2023 0 Comments Taco bamba vienna openingAt lunch, try the playful La Poutina taco, with (what else) French fries, along with barbocoa jus, pickled onions and bacon or the standout El Beso, crispy pork and beef bites slathered with Sriracha aioli and scallions. The Tinga Tostada is a multi-layered, fried-egg bite of sunshine. Stop in anytime for breakfast, and you’ll find the popular Huevos Rancheros, but lots more. Each mingles multiple kinds of beef or pork with salsa, queso fresco and Taco Bamba’s vinegary jalapenos. The Super Tortas, one of the pillars of Mexican street food, are submarine sandwiches on supple rolls. Each taco features generous portions of proteins-shrimp, pork, sausage, beef or chicken-tucked into silky cremas or savory salsas, blasted with peppers and herbs, and wrapped inside two supple corn tortillas. Tacos range from $3 for Tradicionales to $4 for Tacos Neustros, and you will have trouble finishing three in one sitting. “I’m trying to elevate cultures for what they are, not mix them up for no reason…we have fun with the menu, but this is a Mexican eatery.”Īlbisu is pleased with the value he offers his customers, along with the authentic list of options. “This has been an interesting journey for me,” explains Albisu. He focuses his restaurants on the culinary specialties of a specific country or region-at Del Campo, it’s South America at Taco Bamba it’s Mexico. State Department, the trilingual Albisu is determined to educate the DC Area about the diverse food cultures found in different parts of Latin America. We take traditional ingredients and turn them on their head we have a good time with them.”Īs a member of the American Chef Corps with the U.S. When you ask about Taco Bamba’s signature dishes, he laughs, “I don’t take credit for ancient food that’s been growing on the streets of Mexico for much longer than I’ve cooked it.” Albisu elaborates: “The way we put our food together here is the signature of what I do. It’s for the clientele, which is definitely Latino.” It’s something for the neighborhood, something to add to my mom’s market. Albisu’s goal was to serve all people: “When I first took this on as an endeavor, it’s not something I wanted to promote. When this respected chef decided to open a take-out restaurant next to his mother’s grocery, Plaza Latina, he turned his intense gaze toward creating traditional tacos and his famously large tortas. With the addition of Taco Bamba, the charismatic Albisu walked away with 2015 MidAtlantic Chef of the Year from the Restaurant Association of Metropolitan Washington. In 2013, Albisu opened his South American grill, the upscale Del Campo in Penn Quarter, promptly earning the designation, “Best New Restaurant,” in Esquire. He’s cooked for the Obamas and the President of Uruguay. Trained at Le Cordon Bleu School in Paris, Albisu’s résumé names him chef at three acclaimed Washington DC restaurants-BLT Steak, Ardeo & Bardeo ,and Ceiba-when the buzz for each was at its peak. Everyone is welcome to gather together and eat the most genuine Mexican food this side of San Diego. Others may sit on their cars, or perhaps in their cars. You’ll also find patrons sitting on the curb, savoring their overflowing tacos. But that doesn’t stop people from loitering about some bring their own table, setting it up outside the door (the eatery does have chairs outside). There aren’t many places to sit at Taco Bamba there are no real tables. Open at 8:30am, construction workers are usually in the door first, but expect that door to swing open dozens of times every hour, with business people, neighbors, high school kids, groups of millennials, and cooks (when you see a cook coming into a restaurant, that’s a good sign) until it closes at 10pm. Taco Bamba currently serves as a community-gathering place Albisu knew the neighborhood was hungry for it. Despite plans to expand the Taco Bamba brand to other Northern Virginia locales, Albisu says the Falls Church Taco Bamba location “will remain closest to my heart.” This little Mexican taqueria, situated in the corner of a humble strip mall (2190 Pimmit Dr.), is selling the most exciting street food this neighborhood has probably ever seen and they’re doing it in a relatively glamour-free spot near Tysons. Taco Bambais like its owner Chef Victor Albisu-Latin and bold, but also refined and smart.
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