![]() ![]() Nachos - a huge pile of chips laced with a choice of meat, cheese, salsa and gooey sauces - are a customer favorite. The beef barbacoa can also be ordered with a side of consommé for dipping, a nod to the current birria trend. Guests can choose which meat they prefer, or order a “flight” of four street tacos featuring the four different meats. The menu has four different types of meat: the above-mentioned trompo sirloin steak and the black al pastor pork beef barbacoa, which is braised overnight in house-made broth and chicken barbacoa, with a similar marinade as the beef barbacoa, Kidman said.Įach of four meats can be used in tacos, quesadillas, burritos and nachos. But we’ve done it differently than what they had before we’ve added unique meats.” ![]() “My mother-in-law and father-in-law owned a crepe shop and a taco shop. “Before this, I had no restaurant experience except at Ogden Pizzeria as a teen,” Kidman said. It’s been a learning curve for Kidman, a Ben Lomond High grad. “The trompo had to be ordered from California, and we had to figure out the right way to do it and then get people in to try this new concept.” “We had the idea and the recipe, but it was a matter of working out the kinks,” said Kidman. Jenny Guzman and Osorio run LaCrepe, while Kidman and Gerardo Guzman run All About Tacos. We tried all the family cuisine while we were there, and found some flavors we really loved.” “Jenny and I went on a trip to Veracruz with her parents, because that’s where they met and got married, and then moved here 20 years ago. “We always knew we wanted to do another restaurant, but we weren’t sure what kind to do,” Kidman said. He and his fiancee, Jenny Guzman, and her parents, Gerardo Guzman and Jenny Osorio, are the same team that owns LaCrepe OG next door at 2411 Kiesel Ave. “Nothing is worse than getting a taco where the meat was cooked on a grill five hours ago.” “Since we have to cut the meat off the trompo as we make each taco, you know your food is fresh and hot,” said Kidman. This fat cap and the beef’s large amount of marbling helps keep the meat juicy. Kidman said the restaurant uses USDA prime top sirloin with the picanha - a cut of beef from the rump area with a thick layer, or “cap,” of fat. Also, since the meat is slow-cooked, “We are able to keep a lot of the juice in the steak,” he added. ![]()
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