MEKENITA MEXICAN GRILLE Lutz THE FIND: We sing praises for its masterfully marinated pork tacos slathered with a “rustic-rub” before smoking 18 hours over mesquite wood. This north of Carrollwood, Tex- Mex stop was opened a decade ago by former Roy’s Restaurant executive chef Rand Packer and his wife Tiffani. The California-born, seafood-surfer chef convinces you he knows tacos with one bite of the wahoo, rich with lemon, lime and orange juice tang paired with fire-grilled corn and pasilla-chili salsa. Shrimp marinated in a smoked chipotle sauce based on red jalapeños and garlic is cradled by a fresh pineapple-papaya salsa. “Ours are traditionally authentic with a gentle, new approach,’’ adds Packer. TORTILLA TYPES: Pliable flour IMPRESSIONS: Packer says even though they own a Mexican restaurant, they still have Taco Tuesdays at their home. “My daughter Kirra loves to eat with her hands and loves the fact that they are so fresh tasting and not as filling as pasta.’’ He serves the same fish tacos at his place in Colorado. “If they are killer and super fresh tasting, why change to something different?’’ THE EATERY AT BREW BUS Tampa THE FIND: The Tex-Mex staple is exclusive to Tacos + Trivia Tuesdays. Executive Chef Max Sherard offers a variety that has balance, freshness and will ensure a smile. “I’ll Have What She’s Having,” a pastrami-sauerkraut production, could inspire the same kind of reaction as Meg Ryan to Billy Crystal in the famous “When Harry Met Sally’’ New York Katz deli movie scene. Sherard becomes the taco maestro when he pairs sumptuous duck confit, creamy goat cheese and tart arugula with the sweetness of figs. A tempuraalligator combo, with black pepperremoulade with blood oranges, is a match made in guilty-pleasure heaven. TORTILLA TYPES: Corn IMPRESSIONS: In the backdrop of the brewery that draws some two-dozen brews, The Eatery offers plenty to satisfy your food and drink cravings. “Tacos as just a vessel to hold whatever the chef is slinging,’’ says Sherard, who adds, “Who doesn’t like a good taco?” CASITA TAQUERIA (TWO LOCATIONS) St. Petersburg ON THE MENU: The heart of a great taco is inside Casita’s fresh, housemade, corn tortillas made daily. The tortillas draped with lightly seasoned fried or blackened cod (pescado), slow-roasted pork and queso fresco (carnitas), or tomato-braised beef, topped with pico de gallo (barbacoa), add up to a reflective tradition. A marinated prime flank steak built with grilled onions, Oaxaca cheese, salsa roja, and cilantro (carne asada) makes fantastic sense. Enjoy the harvest with a zucchini, squash, red pepper taco THIS PAGE: TOP PHOTO BY MARY SCOURTES GREACEN. BOTTOM PHOTOY BY RUSSELL BRESLOW. OPPOSITE PAGE: TOP PHOTO COURTESY OF CASITA TAQUERIA. BOTTOM PHOTO BY CANTINERO. Mekenita Mexican Grille The Eatery at Brew Bus 28 localsDISH MAY/JUNE 2017
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