Jorge's Tacos truck, parked nightly on Whittier Boulevard, in the heart of cemita alley (named after a popular Puebla-style sandwich), serves quality, mesquite-grilled carne asada tacos to the masses.
A tasty grilled steak (carne asada) seemed to be served Guatemalan-style, with a thin cut of meat draped over rice and black beans, and a topping of sautéed onions.
Sometimes he grills them carne asada.
Alongside the main building, a smoke-filled covered alley is lined with carne asada (grilled meat) vendors, each selling a selection of fresh cuts — thin-sliced beef or links of spicy chorizo (100 pesos per kilo).
De Carne tacos have grilled skirt steak, grilled asparagus, pico de gallo, crumbled queso fresco and chihuahua cheese, lovingly placed on a corn tortilla.
Ignoring him, Miers adds a plate of carne asada tacos (grilled beef) to a conchinita pibil (Yucatan-style pork) and machaca (shredded beef) tacos, pickled jalapeño peppers, and a chile verde bean and cheese burrito.
For the taco with carne asada, or grilled skirt steak with salsa verde ($3.50), the meat is rubbed in a mélange of spices before cooking; the tacos with carnitas, slow-cooked pork with caramelized orange peel and salsa verde ($2.75), have a tender, saucy filling and a kick of cilantro.
Now that barbecue season is here in earnest, served after grilled chops and sausages, or carne asada with all the fixings, a tangerine granita is refreshing and light.
The carne asada, with its grilled and salty skirt steak, is splendid.
The carne asada ($9), or grilled steak, is in a word, tough.
The Counter's summer addition is a Carne Asada Burger with grilled skirt steak marinated in fajita seasonings topped with fried tomatillos and served with whipped avocado sauce.
