Taco Show Host had coffee waiting at Bandas when I showed up.  Seems to be a bit of a role reversal.  Previously I’ve always been the early bird.  But I wasn’t too late because the coffee was still hot.  We had ventured out Leopard…way out Leopard.  Past the many oilfield service companies where the blush of the 80’s oil bloom is long worn off.  I don’t get out that way much anymore and to be honest, it looked better than I expected.  Business seemed to be thriving even if not at the level of the past.  Banda’s showed some wear though.  I’d driven past the building for decades and never stopped in.  Back in the day there was a topless joint at next door.  It now has an Orkin sign on the side.  I never went in there either because the place looked scary back then…like even Orkin would have trouble getting the roaches out of the place.

There were a few patrons in the restaurant when I walked in and sat down.  The coffee cups were small, but the wait staff was thorough in its delivery of the black elixir.  I ordered two tacos, a machacado con huevos a la Mexicana on corn, and a chorizo con papas on flour.  Both tacos were good.  I was a bit worried on my first bite of the papas con chorizo.  The potato was cooked perfectly, soft, but not too soft, but I didn’t get that slap in the face I expected from the chorizo.  However, it turned out that my first bite was just a potato that had missed the chorizo boat and every subsequent bite had that deliciously greasy, vinegary chorizo flavor.  It could have only been better if the papas had had a bit of char to them.  The flour tort was very good, if just a bit doughy. It was thin and soft, though and held up to the chorizo onslaught like a trooper.  The second taco was also very good.  It had some trouble with the corn tort – a bit dry and chewy. I think the corn tarps at the Bandas uptown are exceptional and it could be that opinion is affecting my calibration.  It was good, but not exceptional.  There was plenty of carne seco in the Mexicana mix and it was done like I like it.  Not too moist.  More like the shredded jerky it is, with little attempt to rehydrate it in the cooking process.  The vegetables in the Mexicana were fresh, bright red and green, and their flavors accentuated the dried beef.  I thought at first that the tacos were a bit slender, but I now think it was because I was hungry.  There was plenty to the tacos and I was satiated completely. Bandas had a green salsa that was fresh and hot with chilis and really added a warm depth to both of the tacos.

If you find yourself out that way, and in the mood for a taco.  Take a friend.  While the atmosphere is not exhilarating and the facilities are a bit run down, the two of you can have a great, fresh breakfast for under $8.  I’m sure I’ll be going back.

Salud

Our Taco Award Winner for this week is:

Dawn Wells

Considered typecast by many as 60’s TV classic, Gilligan’s Island as the farm girl Mary Ann, she has had quite a career in film and TV.  Still appearing and working, and at 72 still looking good.  Miss Wells certainly tips the scales in her direction in answer to the age-old question:  Ginger or Mary Ann?

Offer includes 2 tacos, an audience with the ‘tacoteurs,’ and a free tacotopia t-shirt. Please redeem this offer at Whetstone Graphics on a Friday morning of your choice. Offer subject to cancellation by order of the wives of the tacoteurs.  Enter to win by emailing your name on a original copy of Winterhawk to tacos@tacotopia.net.