"Taqueria, please just let me explain."
Such as it were I was in the former home of Tao Tao Noodle Bar sizing up a new wall menu full of Mexican standards. Looking back, I did try and go to Tao Tao not all that long ago, but it was, you guessed it, closed. Even though I'd never slurped back one of their famed xiao long bao, I was still a little sad to see it shuttered so suddenly. And when I saw that it was going to become a menudaria and taqueria, I had to make it back as quickly as I could, if for nothing else than to help it not turn into a cursed restaurant-swallowing hole.
Despite its tagline, I didn't come to El Rico Dicho Menuderia y Taqueria for menudo, as this spicy tripe broth is not as appealing on a Wednesday night as, say, a bleary-eyed Saturday crudo-nursing morning. But Rico Dicho is more than just menudo and tacos, and is a step up in decor and ambiance from your typical taqueria, even if that "step up" means a very literal dedication to the greatness of El Chapulin Colorado.
I met a couple of friends there and we ordered a spread of food that filled every corner of the table. Among the consensus favorites was a rich broth of carne seca. Carne seca translates to "dried meat", and that is exactly what you get. But the Rico Dicho Northern Mexico-inspired version is far from your typical jerky. We were comped a plate of these house made meat strips which we devoured along with a squirt of Tapatio and twist of lime: thin and crispy, yet surprisingly flavorful and not the least-bit chewy.
alambre I have had in Denver.
as I often do), it, like the carne seca, was made in house. For that reason we also got a plate of tacos de chorizo and were universally smitten with our choice. Mexican chorizo is like bacon in that one can add to about anything and that thing becomes better. And homemade chorizo on a warm corn tortilla makes for a can't miss taco. We also got an order of barbacoa tacos, in this case, beef cheek. Steamed and shredded beef cheek is a wonderfully rich and silky-smooth way to enjoy a cow, and simply spiced and served on a plain corn tortilla, this version absolutely killed.