I spent all #TacoTuesday getting stuffed just so I can share the awe that is bartaco! Located in the Seaport District of Boston, bartaco has to be one of the best taco spots I’ve been too. And trust me, I’ve traveled for a great taco– but if you’re in the Boston area, bartaco is only 5 minutes off of 93. Like my past food reviews, I had to try a little bit of everything that bartaco had to offer. However, it’s easy to get lost in the ambiance of bartaco because it’s so beautiful. Wooden chandelier lamps, wooden accents in the furniture, medium lighting, conversational staff, and awesome location. Once I finished taking it all in, first stop: drinks and apps!
My favorite drink, float like a dragonfly, is def a must-try. It’s made with Montelobos mezcal + pisco + pineapple + lemon + bitters + egg white. The cute dragonfly design on the top is a plus. If you’re into bitters, the Paloma Fresca is a great option because it’s made with Libélula Joven + grapefruit + lime + Peychaud’s bitters + grapefruit bitters + sparkling water. A drink that pairs well with the appetizers is Smoke on the Water. It doesn’t have an overpowering taste, which allows you to get enjoy the flavor appetizers. Smoke on the Water is made with Banhez mezcal + cappelletti aperitivo + watermelon + lemon + mint.
My top three apps at bartaco have to be the Street Corn (arguably the best street corn I’ve had), kale + apple + goat cheese salad, and chicken empanadas. As a Caribbean woman, the sweet plantains were top notch but the street corn, salad and empanadas took the cake. Usually, I’m not impressed by salads because they are often hit or miss. The jalapeño champagne vinaigrette really pairs well with the goat cheese and apples.
Now, what is the #bartacosecret ? I’ll tell you one thing, it’ll change your life lol. No really, I’ve never had this type of taco before and I know you’ll like it too. The Oaxacan Hot Chicken Taco is bae. It’s made with crispy chicken infused with Oaxacan and Szechuan flavors rest on a bed of crunchy, bright + tangy pickled kohlrabi slaw. Between now and December 3, you can try the Oaxacan Hot Chicken Taco. Make sure when you get there, you ask for it because it won’t be on the menu! I am not sure if my pictures even capture the essence of how good it is.
But of course, me and my mom had to try other flavors and types of freshly prepared tacos, because how many times do you really get to taste carefully curated tacos that are made to order? You can tell that bartaco takes time to make each of the taco and won’t just slab a whole bunch of premade meat into a softshell.
My second favorite taco is the glazed pork belly. When my mom tried it, she instantly thought of a pork shoulder recipe we make in Haiti called Griot! She, of course, ate all of mine. The sweet glaze really brings out the tenderness of the taco.
My other favorite tacos on bartaco’s menu are the baja fish, carne asada, and the mojo pork carnitas. Each taco has it’s own unique taste– never a variation of another taco. Each taco has a unique set of ingredients, which is great because nothing is worse than tasting food and the only thing that sets it apart from other items on your plate is the meat choice.
And to end a perfect meal, desserts are a must! I AM THE BIGGEST TRES LECHES fan! I think it’s God’s gift to the earth! I don’t think any place is touching bartaco’s version of Tres Leches. It’s not too sweet and it doesn’t taste so heavy!
bartaco’s key lime pie in a jar is also a great treat for someone who likes light frothy desserts! Both desserts pair great with a Merlot if you ask me. So what’s the verdict?
I will definitely be back! bartaco also has signature hot sauces that go well with everything…and I mean everything. I am My mother and I enjoyed every bite and will be back at least once a month. You don’t have to break the bank, venture off too far, or compromise quality at bartaco. Don’t believe, check it out yourself…or you can see if there is a bartaco near you! Please let me know what you think of the Oaxacan Hot Chicken Taco, it’ll only be here until December 3rd!
Til next time,