Tag Archives: queso fundido

I’m real Fonda these tacos, bros!!!!

Dude, this is body by tacos! If you say tacos, I say “When and where, bro?” So we’re hanging out at Fonda Lola, this funky little joint on Queen West that’s literally right next to Prime Seafood Palace. And hey, this place is pretty small, so it might actually be easier to get a table at Matty Matheson’s meat mansion than at Fonda’s on a weekend — let’s just say you definitely need a reservation.

But when it comes to the menu, we’ve got no reservations… They’re serving up seven different kinds of tacos here, and they only come three (or four) to an order, which means I might need to eat 12 of them. (Wouldn’t be the first time, bro.)

But first, we’re putting the fun in queso fundido, this ooey, gooey cheese sauce that’s like Fondue Gone Loco in Flavourtown. Now, this ain’t my first fundido rodeo, and I gotta say, this one needed to be heated up a little longer — it wasn’t quite hot or melty enough. But did I still eat all of it? Yes way, Jose!!!!!

Now it’s time to kickstart this fiesta with some Baja fish tacos. Dude, this is like a Baja Blast to my tastebuds, bro! Fish is lightly breaded, not too heavy, with a crunchy cucumber and cabbage slaw, purple onions and sprouts on top — there’s like a whole garden in here!!!!!

Up next, it’s cochinita pibil, aka Mexican pulled pork. Pork is chewy, tangy, with just a bit of a kick from the axiote sauce — it’s like Axe Mouth Spray in Flavourtown!!!!

This shrimp taco was crunchy, juicy and more than a little messy — dude, there’s like four shrimp hidden in here, bro! Between the fish and the shrimp, I actually liked the shrimp more.

Their Top Sirloin was like a more typical Mexican street taco; steak, onions and cilantro, with a bit of salsa verde in there. Nothing wrong with that at all!

But even after crushing all those tacos, you KNOW we’ve still got room for dessert! We’re talking churro bites, these tasty deep-fried nuggets of goodness served with strawberries and cream, and sides of dulce de leche, berry compote and salted caramel for dipping. Dude, you could put that on a sombrero, and it would still taste good!!!!!!

Build your own barbacoa tacos @ Milagro

Now, you might find “beef barbacoa” all over the place, but when it comes to real-deal barbacoa, it’s dirty deeds, done with sheep, son! So when I found out that Milagro Cantina, this funky Mexican joint just south of King St, was serving up barbacoa with roast lamb, you KNOW we had to check it out, bro!

lamb_barbacoa_taco

So here’s the deal. They give you a plate full of lamb, with onions, cilantro, beans and a spicy chipotle sauce, and a basket of tortillas on the side to make your own tacos. I’m not sure if the beans were meant to go in the taco, or just as a side dish, but they went pretty well with the tender lamb, which needed a bit of that sauce to kick it up a notch.

milagro_queso_fundido

But that’s not all, folks! We’ve also got some queso fundido with chorizo — dude, Queso Fundido was the name of my 80’s Rock en Español cover band, cabron! You got some mad cheese pulls from the queso, a little kick from the chorizo…and I even saved a bit to make this Flavourtown creation — cheesy barbacoa taco!!!

cheesy_barbacoa_taco

I mean, maybe they don’t put cheese tacos in Mexico — but me, I’d put that shit on everything, bro!

milagro_michelada

Washed it all down with a Michelada Preparada, which is where they take a Michelada and add hot sauce to the mix. Unfortunately, the hot sauce mostly sank to the bottom, so I didn’t get much of it until the end, when I was basically just drinking hot sauce and water. Ay caramba!

milagro_churros

Of course, we can’t go for Mexican and not order churros, bro! These ones came six to an order, about three bites each, with some chocolate on the plate for dipping. Hey, they might not compete with Guy Fieri’s churros — but you can never go wrong with churros, homes!!!!!

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