Food & Drink
Taps y Tapas Adds Modern Mex to Five Points
Published: December 11, 2013
The costillas en guajillo (beef ribs braised in guajillo sauce, already a popular menu mainstay) weren’t available during my first visit, so we opted for the thick-cut pork chop in the same chili. Tender and just spicy enough to wake up your taste buds, this chuleta over earthy black beans and white rice was the entrée to write home about (I texted). However, Valadez says the pork chop is no longer featured as an entree, but the costillas will remain.
If you don’t mind the mess, try the fried chicken mole lollipops. At $8 ($6 on weeknights from 5:30-7:30 p.m.) the dish was hefty enough to get me to hop off my soapbox, but just a bit too involved. Drop the micro greens and the crema–the mole is more than enough.
Let’s revisit those torta sliders mentioned above. The cochinita pibil is tender and topped with house-pickled red onions; the torta ahogada keeps the carnitas simple and the red salsa fresh and light; the torta estilo Jalisco is best with the steak asada. At $13, it’s satisfying but I’d ditch one of the tortas in favor of house-made chips or a side salad. Or, to make sure big appetites don’t leave hungry, order the chips or salad on the side, but be aware: it’ll cost you.
Taps y Tapas
1012 N Flores,
Best Bets Try the tortas and the tacos (particularly the Baja-style fish iteration), ceviche, kale salad, squash blossom soup
The Skinny Food truck goes indoors as chef Luciano Valadez and The Point Park owners give modern Mexican a shot
Hours 11am-11pm, Mon; 11am-11pm Wed-Thu; 11am-midnight Fri-Sat; Noon-9pm Sun
Prices $3-$13 tapas, $8-$9 salads, $8-$14 entrees, $3.50 dessert
> Email Jessica Elizarraras