Houston’s El Topo Is Not Your Everyday Taqueria

Houston’s El Topo Is Not Your Everyday Taqueria

The ceviche, Houston Taco, and duck leg confit, paired with a 2020 Marigny pinot noir.Gingerly I lifted the edge of the soft, thick blue-corn tortilla and peered inside. Tucked within its steamy depths was nothing I’d seen in a Texas taco: three kinds of mushrooms—lion’s mane, chestnut, and oyster—plus toasted pumpkin seeds and a splash of citrusy ponzu. The scent wafting up was earthy and dark. I pulled off a bite of the tortilla. The masa smelled of sunbaked fields. “Do you make your own tortillas here?” I asked the enthusiastic server at Houston’s El Topo. “From scratch,” she said. “We made yours this morning. We even grind the corn.” I looked across the table at one of my two friends, who was devouring a Papa Costra: chunky potatoes folded into a bronzed, scandalously melty wrapper made of griddle-cooked…View Original Post

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Source: Texas Monthly