Given I seem to eat lunch at La Cholita or dine at Zambreros on a weekly basis, it’s pretty obvious I adore Mexican food. And I’m not talking the cheesy, greasy kind but rather I love the enjoyment that comes with beautifully flavoured meats and fresh salads. And if there’s guacamole present, then I’m definitely sold!
Currently I’m working on my best friend Carly’s hen’s night with the other bridesmaids, and we’re throwing her a Mexican fiesta night. It’s going to be hopefully amazing, with actual decorations from Mexico, lots of succulents and Mexican food, drinks and cocktails.
Part of the preparation for this has been tracking down some jarritos (Mexican sodas) for those who aren’t going to spend the night at the bottom of a tequila bottle. It’s been a little tricky, but finally I managed to track down a case of mixed flavours at a discount through The Flying Taco. Hooray! So Jeremy and I set out there one Saturday afternoon to pick them up, then decided to stay for lunch after.
When it comes to Tex-Mex, The Flying Taco is one of the originals for Perth. It’s been around for what feels like forever, and when you go inside you can see the walls lined with awards and articles praising the simple but delicious fare.
The setup is quite easy to follow – choose your style of food (burrito, bare burrito, quesadilla or taco), your filling (steak, pork, chicken, mushrooms or potatos & zucchini), and then your salsa (pico de gallo, salsa verde or salsa chipotle). And then it’s cooked up fresh for you – about five minutes later you’ll be chomping away.
As a newcomer to The Flying Taco, Jeremy scans the menu briefly before choosing the Burrito ($18. It’s a flour tortilla rolled and filled with rice, beans, cheese and lettuce. He opts for the carnitas as his meat filling, which is a traditional, slow cooked crispy pork with grilled fresh pineapple, and the chipotle salsa.
The burrito is more expensive than other Tex-Mex places, but it is huge and jam packed with meat. Too often we’ll grab a casual lunch and they’ve been stingy on the fillings, which is really disappointing. Here it’s another story, and to make it even better the pork is absolutely moorish. Succulent, crispy in some places, fatty in others. The pineapple makes it sweet and juicy – and with the softness of the tortilla, it hits the spot (I’m told!).