Taco Tuesday: Navarros Taqueria ratchets up the heat in Santa Ana

Critic Brad A. Johnson says this new taqueria excels at beef birria tacos. Warning: The chile de arbol salsa is dangerously hot.
Brad A. Johnson • Orange County Register • August 27, 2019
“Thank you for your patience,” the young owner says as I’m helping myself to the salsa bar, anticipating my birria tacos. “The tacos take a little while because we make the tortillas fresh.”  Moments later when the tacos arrive, they are...
The full article can be read on the Orange County Register website.

Related Articles

Review: 10 reasons why Santa Ana is the center of the taco universe

Brad A. Johnson • Orange County Register • October 25, 2019
Santa Ana boasts better taquerias than many towns in Mexico. Carne asada? Pork al pastor? Birria, barbacoa, al vapor? You don’t have to look very far to find what you’re looking for here. Just a wild guess, but if someone were to actually do the...

Review: Birria ramen is delicious even when it’s not perfect

Brad A. Johnson • Orange County Register • February 3, 2021
The next culinary mashup has arrived, and it is delicious, even if it still needs a little work. Birria ramen could very well become the next Kogi taco. The idea is brilliant: rich, fragrant, mildly spicy beef birria and its accompanying consommé...

Taco Tuesday: How to make these red tacos at home

Brad A. Johnson • Orange County Register • June 30, 2020
On a cold, drizzly day in March I discovered a new taqueria in Garden Grove that specializes in Tijuana-style birria tacos. Birrieria El Bandido began as a food truck (technically a trailer), which the owners still operate. They park it behind the...

Taco Tuesday: We have a new contender for best birria in Santa Ana

Brad A. Johnson • Orange County Register • January 22, 2019
Give it a minute. Blowing on it doesn’t help. The consommé at La Súper Birria is served so hot it could melt paint off of an airplane engine. Let it cool. Focus on the tacos first. La Súper Birria is a new taco shop tucked inside Dulcería El...

Review: At Teddy’s Red Tacos, Tijuana-style birria takes its place in the beef canon

Patricia Escárcega • Los Angeles Times • February 14, 2019
There was a time in Southern California when birria was what you ate after church baptisms or for hungover Sunday morning meals, a restorative dish of musky goat broth rooted in the chivo-intensive cooking of west-central Mexico. Goat was as...