If you are follower of DTLAexplorer, you already know that I’m a huge fan of B.S. Taqueria on 7th Street. Chef Ray Garcia’s restaurant not only serves up some delicious food, it also serves up some creative cocktails. A few friends and I went to B.S. Taqueria the other night for a drink, but as you will see, it turned into a feast.
We started with a round of drinks. I got the Barracho Gazpacho ($13). It’s Single Village Mezcal mixed with cherry tomatoes, celery, micro cilantro, beet escabeche and… wait for it… strawberries. It sounds like an odd combination, but it works. This cocktail reminds me of really good V-8 juice, but with a lot more flavor. My friend ordered the Tamarindo ($12). It’s Tamarind Vodka, Amontillado Sherry, fresh lime, tamarind shrub, tamarind soda and the added bonus of a tamanzela straw. Let’s face it, you have to be a huge fan of tamarind to enjoy this one.
If you are a fan of jalapeno margaritas, you need to try the Mole Rojo ($12). It’s a blend of Tequila Reposado, red mole grenadine, lime and a chili liqueur called ancho reyes. It’s served with a giant pepper attached to the rim of the glass with a clothespin. The B.S. Handshake ($6) was the hit of the table. Everyone wanted their own can of Tecate beer served in a brown paper bag. A portion of the beer is dumped out of the can and replaced with salt, lime, and a hot sauce called Salsa Huichol. This drink sets your mouth on fire, but you drink more of the cold beer trying to cool it off.
Well, as long as we are drinking, we might as well order some food. We go ahead and order the Duritos ($2). These puffed wheat cracker are dusted with a chile-lime powder and served in the clear plastic bag, just like street vendors do it. Now we need a serving of the Chorizo and Papas Tacos ($9) and the Beet Torta ($12). This torta is awesome. Oh, and we can’t miss the Campechana Verde ($16). It’s a big goblet of squid, scallop, snapper, shrimp, and octopus.
We might as well get a side of the “Rice and Beans.” This non-traditional rice and bean dish is made up of toasted rice, garbanzos, butter beans, cotija, Fresno chilis and is served in a brown paper bag. The Cauliflower al Pastor ($10) is a must too. It’s cauliflower mixed with bits of pineapple, cippolini onions and corn tortillas.
Churros
Now it is time to order another round of drinks… and order dessert. What? No dessert? Think again. We can’t leave without the Churros ($7) served with a Chile de Arbol-Chocolate sauce. My churro-loving friends say these are the best they have ever tasted!
B.S. Taqueria 514 W. 7th Street (between Grand and Olive) 213.622.3744
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