The Quest for Flavortown: A Journey to Discover Authentic Mexican Cuisine

As I walked into Taco Gordo, I knew I was in for a treat. The aroma of sizzling meat and spices filled my senses, transporting me to a world of flavors I had only dreamed of. Brisket, the man behind this culinary gem, is a master of his craft, and it shows in every bite of his delicious tacos.

But what sets Taco Gordo apart from other Mexican restaurants? For Brisket, it's all about authenticity. He's been serving up traditional Southwestern Mexican dishes since 2014, when he first launched his taco truck, Carnac. From there, he took his business to the next level, opening a brick-and-mortar location that brought a West Coast flavor all the way to New England.

One of Brisket's signature dishes is his Al Pastor tacos, which feature tender meat marinated in a blend of spices and chilies. The key to this dish lies in the use of annatto seed, which gives the meat a beautiful reddish hue. But what really sets Brisket's Al Pastor apart is the way he roasts the meat on a spit, infusing it with a smoky flavor that's impossible to replicate.

But Brisket doesn't stop there. He also serves up a mean salsa Roja, made with roasted tomatoes, toasted garlic, and a blend of spices that will transport you straight to Mexico. The tortillas are cooked to perfection, adding a crispy texture that complements the softness of the meat. And let's not forget the pineapple – it's a key ingredient in Brisket's Al Pastor tacos, adding a sweetness that balances out the heat.

So what sets Brisket apart from other chefs? For one, he's got a deep understanding of traditional Mexican cuisine. He was inspired by his time in Chipotle, where he honed his skills and learned to appreciate the importance of using high-quality ingredients. But it's not just about following recipes – Brisket is also passionate about experimentation and innovation.

That passion is evident in his spice blend, which includes a range of spices and chilies that add depth and complexity to his dishes. And let's not forget the music – Brisket often sets the mood with some classic rock or Latin tunes, adding to the festive atmosphere of his restaurant.

But what really sets Brisket apart is his passion for food. He's clearly spent years honing his craft, and it shows in every bite of his delicious tacos. Whether you're a seasoned foodie or just looking for a new culinary adventure, Taco Gordo is definitely worth a visit.

For Brisket, the journey to Flavortown has been a long one – but it's clear that he's finally arrived. With his Al Pastor tacos and salsa Roja, he's transported us all straight to Mexico, if only for a moment. And as we savor each bite, we know that we're in for a treat.

As I looked around the restaurant, I couldn't help but feel a sense of excitement. We were in Flavortown – a culinary paradise where every meal is a celebration of flavors and textures. And at the heart of it all was Brisket, the master chef who had brought this world to our doorstep.

The experience was truly transcendent. As I took my first bite of Brisket's Al Pastor tacos, I knew that I had found something special. The combination of flavors and textures was unlike anything I had ever tasted before – it was like a symphony of taste and smell that left me breathless.

"WEBVTTKind: captionsLanguage: enI hear this dudes rocking it this is taco Gordo that's too brisket here taco Gordo is the best Mexican food this close to the Canadian border teamed up brisket the answer is from California it's the first place in Vermont that I thought encapsulated water to taco is real-deal Southwestern Mexican I didn't know how much I needed Charlie's tacos that craving took hold would Charlie Sizemore first rolled out his taco carnac 2014 then blew it up to a brick and mortar bringing a West Coast flavor all the way to New England I love the El pest or the way they roasted on the spit the pineapple you can't get a better taco it's just like a religious experience today we're gonna do the best door we're making our house and elbow we start with our dried spices and chilies we toast these off so why he was the best he is in the Chipotle's yes I like it what else we doing peppercorns cloves cumin got it some cinnamon just I'm impressed with the annatto seed yes dude where'd you learn to cook a misspent youth he was in a band called misspent youth the beautiful thing about that annatto seed really gives that beautiful red hue in flattened food he's going to soak let me set some background steeping music wow it's misspent youth foreplay Michelle later yes I have them do you sign my shirt chillies into the blender here apple cider vinegar raw black and garlic our spice mix oregano sugar salt a little more liquid we're gonna use boneless pork butt yes we get a cold slice at then how long will you let this pork marinated a got it start stacking the al pastor looks fantastic pineapple on top pineapple on top super important next up is our salsa Roja okay why he owes a couple of Chipotle's I roasted tomatoes toasted garlic ground cumin oregano sugar salt apple cider vinegar great a little bit of steeping liquid delicious love the toasting of the garlic a little kiss of the sugar well done a little bit of lard tortillas while these are cooking I'm gonna slice you a little bit of this I'll pass tour love the pineapple on top little onion cilantro this is our salsa Roja here this is outstanding this is also probably one of the closest I've been to having authentic al past or outside of Mexico mmm the tortilla is great the al pastor is tender it's got a ton of flavor there's a good amount of char on this the marinade comes through the little piece of pineapple on top is key are we in flavortown right now I'm at customs I am crossing the border that is a dynamite taco welcome to flavortown to old past or going to the bar it's fantastic smoky rich a lot of sweetness every time I look at it my mouth waters you youI hear this dudes rocking it this is taco Gordo that's too brisket here taco Gordo is the best Mexican food this close to the Canadian border teamed up brisket the answer is from California it's the first place in Vermont that I thought encapsulated water to taco is real-deal Southwestern Mexican I didn't know how much I needed Charlie's tacos that craving took hold would Charlie Sizemore first rolled out his taco carnac 2014 then blew it up to a brick and mortar bringing a West Coast flavor all the way to New England I love the El pest or the way they roasted on the spit the pineapple you can't get a better taco it's just like a religious experience today we're gonna do the best door we're making our house and elbow we start with our dried spices and chilies we toast these off so why he was the best he is in the Chipotle's yes I like it what else we doing peppercorns cloves cumin got it some cinnamon just I'm impressed with the annatto seed yes dude where'd you learn to cook a misspent youth he was in a band called misspent youth the beautiful thing about that annatto seed really gives that beautiful red hue in flattened food he's going to soak let me set some background steeping music wow it's misspent youth foreplay Michelle later yes I have them do you sign my shirt chillies into the blender here apple cider vinegar raw black and garlic our spice mix oregano sugar salt a little more liquid we're gonna use boneless pork butt yes we get a cold slice at then how long will you let this pork marinated a got it start stacking the al pastor looks fantastic pineapple on top pineapple on top super important next up is our salsa Roja okay why he owes a couple of Chipotle's I roasted tomatoes toasted garlic ground cumin oregano sugar salt apple cider vinegar great a little bit of steeping liquid delicious love the toasting of the garlic a little kiss of the sugar well done a little bit of lard tortillas while these are cooking I'm gonna slice you a little bit of this I'll pass tour love the pineapple on top little onion cilantro this is our salsa Roja here this is outstanding this is also probably one of the closest I've been to having authentic al past or outside of Mexico mmm the tortilla is great the al pastor is tender it's got a ton of flavor there's a good amount of char on this the marinade comes through the little piece of pineapple on top is key are we in flavortown right now I'm at customs I am crossing the border that is a dynamite taco welcome to flavortown to old past or going to the bar it's fantastic smoky rich a lot of sweetness every time I look at it my mouth waters you you\n"