Taqueria Corona
Backstory
In 1983--Long before the post-Katrina swell of taquerias around town--El Salvador native Roberto Mendez opened up a minimal joint to serve the kind of tacos Mexicans actually eat. Even with the difficulty of parking on that narrow stretch of Magazine Street, Corona's food was so good and so cheap that it was an immediate hit, and remains busy all the time. Other locations opened over the years, of which remain one in Metairie and another in Harahan. Much discussion as to which is the best has revealed that all are not only good but different from one another.
Dining Room
The Magazine Street place has been fixed up a few times over the years, but it's still a spartan environment, dim and long, with the grill dominating the attention of diners. And making the place smell good. The suburban locations are made intentionally rustic, but can't escape entirely from more American spirit of their strip-mall locations.
Why It's Essential
Like all ethnic restaurants, Taqueria Corona has drifted in the direction of American tastes over the two decades it's been around. But its food remains much more like that of the interior of Mexico than in most other Mexican restaurants. It was the first true taqueria here, with a menu and cooking style that was very exciting back then. Now other taquerias riddle the market, but the TC--particularly the Magazine Street original--still stands out.
Why It's Good
Unless you're from Oaxaca or San Luis Potosi, these are not the tacos you grew up with. Instead of crunchy corn tortillas filled with salad and meats from a steam table, the tacos here start with flour tortillas and a hot grill covered with chunks of meat, searing away while green onions get semi-charred, and beans are brought to bubbling. Unusual meats like beef tongue and fish add further variety and interest to the menu.
Most Interesting Dishes
<em><strong>Starters</strong></em><br /> »Guacamole<br /> »Cebollitas (charbroiled green onions, seasoned salt)<br /> »Pico de gallo and chips<br /> »Queso fundido (pepper cheese dip)<br /> Queso fundido with beef<br /> »Black bean chili dip<br /> Cheese quesadilla<br /> Grilled chicken quesadilla<br /> Shrimp quesadilla<br /> »Black bean soup (meatless)<br /> »Gazpacho<br /> Tacocado salad (beef, chicken, shrimp or bean, in a taco shell with guacamole, salsa, sour cream, cheddar cheese, black olives)<br /> Avocado salad <br /> House salad<br /> Chicken salad with lettuce, cheese, salsa, & sour cream<br /> <em><strong>Entrees</strong></em><br /> California burrito (beans, rice, lettuce, cheddar, guacamole, onions, cilantro, salsa, sour cream, with choice of chicken, chorizo, beef, shrimp, pork, fish, beef tongue or vegetarian)<br /> »Enchilada riviera (wrapped soft corn tortilla, melted cheese)<br /> Mexican pizza with ham, beans, ground beef, or chicken<br /> »»Tacos on soft flour or corn tortillas with pico de gallo and choice of ribeye carne asada, cheese, pork, beef, beef tongue, chicken, chorizo, shrimp, or fish<br /> American taco (crispy shell, ground beef, tomatoes, lettuce, cheese)<br /> Tostadas<br /> Beef or shrimp flautas<br /> Desserts<br /> »Flauta dulce (cheesecake & banana rolled into a flauta, strawberry sauce<br /> »Flan<br /> Arroz con leche (Mexican rice pudding)<br />
Deficiencies
The servers could throw the food down with a little less gusto.
For Best Results
Don't wear clothes you'd like to keep free of cooking aromas. Go early in you don't want to wait. The place seems to get busier as it gets later. Don't even think of getting in even a minute after closing time at either lunch or dinner.
Bonus Ratings
1
Hipness
1
Local Color
2
Value