San Luis Restaurant

San Luis Restaurant

2110 Laredo St

Corpus Christi, TX 78405


Chorizo & Egg: $1.45

Carne Guisada: $2.25

Large Coffee: $.95

Tacotopia this Friday takes us to the fabled San Luis Restaurant, nestled near the union of Laredo and Agnes.  Last week I told you that Garibaldi’s is the best and I don’t intend to contradict myself, but San Luis is beautiful thing.  If Garibaldi’s were a great wife – left behind in a 70’s western, San Luis is the hooker with the heart of gold.  Exotic and bold, independent and robust (at the risk of being repetitive and redundant).

CreamThe coffee arrived with an old-fashioned stainless steel creamer decanter, and it was sweating.  Not from the cream being ice cold, but from it being hot, scalded in fact, with a froth a barista could be proud of.  Every few minutes the juke box would start playing conjunto or norteño (like I could tell the difference).

CEThen the tacos arrived.  They barely fit on the plate.  And the tortillas (this is where it gets nsfw) were like a night with Salma Hayek, without performance anxiety (believe me – Salma demands high performance) with smooth, firm flesh stretching over a voluptuous form.  I’ve eaten tortillas out of the back of a tortilla factory in central Mexico and I’ve never had a tortilla this good.

The chorizo was very good, but not spectacular.  The carne guisada was quite tasty, with a noticeable taste of black pepper.  What they had going for them is how fresh they were.

I’m in a committed relationship with Garibaldi, but if my phone starts blowing up with the tune from “secret lovers” I’ll still be sneaking across the tracks (or crosstown freeway in this case) to get a little bit of that San Luis action.


This just in from our bizarro taco field reporter, Kevin N.

Due to a communication breakdown, I missed out on a threesome with Ian and San Luis Mexican Restaurant.  Missing the main event did not keep me from sampling the wares at San Luis.  I had been many times and felt a bit of anxiety at having suggested the restaurant with reports of high marks and some gentle elbowing about their supremacy over Garibaldi’s.  I was not disappointed.  From the moment the plate hit the table, I knew I was in for a treat.

I had a nopalitos and eggs taco and a chicharron al la Mexicana.  Wow!  Tbe nopalitos were fresh and delightful.  They could have been fresh-picked from the parking lot.  Cooked in a bright spicy orange sauce and mixed with a generous portion of eggs, it was enough before I got to the chicharrones – which by-the-way – were delicioso.  They were perfectly bite-sized and dense, cooked just enough to soften the outside.  Their luscious aroma reached my nose as the plate was placed before me.  This smell, mixed with that of the perfect corn tortillas barely containing the tacos’ ingredients was worth the wait.  Did I mention perfect corn tortillas.  If this place does not have the best tortillas in town, then I can’t wait to have those that best them.

The building was clean, but not sterile.  The wait staff was courteous and kept the hot coffee coming.  Two televisions had the noticias going and were interrupted briefly by the sound of conjunto.  My table boasted the only English in the place.

This was a great breakfast.  If I had to say anything remotely resembling negativity, I might wish for a bit more variety on the taco menu.  But Hey, nobody’s perfect.


Taqueria Garibaldi


200 N Staples St, Corpus Christi, Tx 78401


Tacotopia this Friday takes us to the holiest of taquerias, Garibaldi. I have never been to a better taqueria, and I expect I never will. The prices are higher compared to other places in town but you’ll still get out paying less than you would for any non-taco serving restaurant. If you were going to be stranded on a desert island with one taqueria, this would be the one to pick.

Our crack team of taco experts assembled at 6:30 to do some serious analysis this morning. Kevin ‘the Hat’ N. specializes in tacos unusual to the caucasian mouth. Here is his report, in green to match the cilantro:

tableShelly N. Ordered Egg a la Mexicana and a Egg, Cheese & Bean, both on Corn. The a la Mexicana had good sized pieces of Serrano that balanced perfectly the flavor with the burn. There could have been more bean on the second taco but all in all ‘very, very good.’

Monica ‘the Audit Master’ O. is the lone native tongue and is like to invent her own dishes. This week was no exception; she ordered Migas with Chorizo and found them to be excellent.

I stayed with my default, Chorizo & Egg, Carne Guisada, and Coffee. All of this is good if you get it in the drive through, but there is a difference if you eat it at the table. The service is excellent, with you coffee always full and your food delivered by beautiful and dignified (and apparently entirely female) wait staff. Both of these tacos were about as perfect as tacos can be. The C&E starts out a bit dry but by the end your fingers are red and slippery. The Carne G contains an absurd amount of flavor and it’s hard to believe it can be contained within its flour skin.

CGThe tortillas are heavenly. You can barely see the difference between the flour and the corn. They’re big, fresh, supple and hot. And the Coffee was top notch. The salsa is one of the few things one can find wrong. It’s more a food moisturizer than a flavor itself, and is not hot nor flavorful. Garibaldi’s is, quite simply, the best.

20090529-Garibaldi-Kevin-GraphGaribaldi’s was suggested by Ian as an acceptable high-bar for judging tacos in Corpus Christi.  As occasional taco talking head, I’ve decided to be less scientific in my method than Ian.  Instead of the same taco, I’m likely to have something different every time.  Maybe not as comparible as Ian’s methods, but this departure will allow me to partake freely from the more ambitious taco ingredients.  While not bizarre by any strech of the imagination, my chicharrones a la Mexicana taco and a hefty barbacoa kept my wife from sampling my food.  The barbacoa was good, though it needed salt.  Garnished with fresh cilantro and diced onions, it was a great-looking taco.  Having eaten barbacoa on many occasions, I felt it could have been a bit fattier.  (Don’t tell my doctor).  It was missing the richness and essence of cow that I’ve come to love in the dish.  The chicharrones a la Mexicana was very good.  The chicharrones were tender, but with a slight bite to them.  All-in-all, very well done.  The pico in the Mexicana was fresh and flavorful.  This was the better of the two morning tacos.  I had both on corn torillas.  A GREAT choice.  They were awesome.  The coffee was exceptional.  Together with friends, I’d say the whole affair was an “A” event.