The first taco I got was a bean, potato and cheese breakfast taco, and what I remember most about it was the salsa dona that topped it. I’d never had a salsa like it—creamy, pale green and spicy with jalapeno and garlic—and kept getting my breakfast taco, Saturday after Saturday, to top it with lots of spicy dona.
Now that I go to Sunset Valley more often than the downtown market, I have been going to the Tacodeli shop on Spyglass. And I like their lunch tacos even more than the breakfast ones.
But there are two tacos that I like so much, it’s hard for me to try anything else. Nearly every time I eat there (or more often, get takeout for home), I get the Heather and the Frontera Fundido Portabella.
The Heather has a lot going on – black beans, lettuce, guacamole and tomatoes, but the taco is really all about the cheese—a big hunk of queso fresco, grilled until it’s brown. It’s delicious and nutty. The mushroom taco is packed—seriously packed—full of roasted portabella slices, grilled onions and poblano strips. They’re even better with a good slathering of that dona sauce. I get serious cravings for these on the weekend, even once heading straight from the airport to Tacodeli after returning home from a taco-free trip to Upstate New York.