There are plenty of places in town to get a taco. That's just fine with us. When we heard there's a new joint in town to get various fillings wrapped in a tortilla, we started salivating.
Food Critic Michele Laudig on Verde:
The rice was fragrant with cilantro and a few flecks of tomato, while the beans were almost smoky-sweet, like a Mexican take on barbecued beans. Crumbles of cotija on top were a salty bonus. Homemade salsas served on the side were also mouthwatering. There was a light, fresh-tasting tomato purée with a surprising bit of heat, and punchy tomatillo. Verde's guacamole is also worth a try, a chunky, tangy blend of avocado, cilantro, onion, and tomato.
Green chile pork was outstanding, with big, moist chunks of meat and just enough spicy sauce to set my mouth on fire. If you're a pork lover, this is a must-try. Red chile beef had the rich flavor of deeply roasted chiles, and I wish they'd serve this in taco form. On the day I tried the regular beef tacos, the plain shredded beef inside was as tender as pot roast, but just not as exciting as the red chile beef. Vegetable tacos were even less thrilling, with jicama, carrot, cucumber, radish, and tomato tossing in a bland sort of salt-and-pepper vinaigrette...full story
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