The Mother of All Hot Tacos

Yesterday, early evening, Nicole and I were drifting around LA before she had to go into the opera.  So of course… Food Adventure. We usually surf Pulitzer Prize winning food critic Jonathan Gold’s (affectionately known as J-Gold) reviews.  Boyle Heights, a district in East LA, lured us to Guisado’s. Especially the Chiles Torredeo Taco.  This is basically a taco filled with burnt chilies (5 kinds) seeds and all.  But it’s the Habanero that gets your attention… about one bite in.

About one bite in and you’re pretty sure you’re not gonna make it.  Your mouth is on fire.  And then… it starts to really get hot.  Ten minutes later and it’s reached a whole new level of heat.  I powered through half the taco.  And it’s not just hot… it’s tasty too.  But… it’s dripping with venomous heat.  Don’t touch your face.  Be careful… this thing is lethal.  I had a couple of other tacos as I made my way through the HellBeast.  A perfect crispy shrimp and a Chicken Tinga.  Both hot by any other standards.  Amateur in light of the Chiles Torredeo.

2 hours later my lips are still numb.

3 hours same.

Next morning.  It’s still here not fading.

Here’s J-Gold’s review.

He’s the best food critic.  If you’re in LA he’s who you listen to.

Okay… so that it.  Here’s a Free Book on me.  Read it this weekend and enjoy… it’s FREE over at Amazon just click Buy below.  It’ll take you right to the Free page.>

About Nick Cole

Nick Cole is a working actor living in Southern California. When he is not auditioning for commercials, going out for sitcoms or being shot, kicked, stabbed or beaten by the students of various film schools for their projects, he can often be found as a guard for King Phillip the Second of Spain in the Opera Don Carlo at Los Angeles Opera or some similar role. Nick Cole has been writing for most of his life and acting in Hollywood after serving in the U.S. Army. You can also find him on Twitter.

3 Responses to The Mother of All Hot Tacos

  1. Can’t stand eating something that burns like fire going in and coming out. I have never seen the point of it and I had a California Spanish grandmother. I wish she would have had the patience to teach one of us to cook because her food was great. Everything from June Cleaver’s Thanksgiving dinner to her Spanish recipes and elegant restaurant style stuff too. She was just good at everything. But none of her food was so hot it seared the mouth!

Leave a reply

Your email address will not be published. Required fields are marked *