I returned to Taco Beach yesterday and had a marvelous lunch with an old friend of many years. I was a bit nervous as my friend Peter well known for not suffering mediocre food.
Did he like it? I think he may be having breakfast there right now!
Started witha homemade Dill-cured Norwegian Gravlax on Creme Fraiche and crackers, and Nachos Supreme accompanied by 6 seasonal salsas including roasted corn salsa, mango salsa, spicy cheddar cheese dip, tomatillo-coriander salsa, papaya-pineapple salsa, jicama salsa and Bobzilla Sauce.
Mains were Smoked Duck Tacos a L'Orange with a French orange reduction sauce, and also a Carne Asade Quesadilla, which is beef tenderloin, marinated in citrus juices, herbs and spices for 24 hours, in a melted cheese filled home-made flour tortilla - which is flash seared after being seasoned again with their secret in-house Taco Beach taco powder #5! The reduction served with the duck was reminiscent of a cranberry sauce with the consistency of jelly and a hint of cinnamon. To die for!
I’ll hang my sombrero at this place anytime.
Owner said that he is about to launch a second, larger branch in Batu Beliq.
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