Good grief, Taco Boy---did you guys make someone mad? That's the only reason I can see for the litany of awful reviews here. So, you wouldn't find Taco Boy in Houston. I'm glad to know all Mexican-ish restaurants in Houston are perfect. I'm also glad to know it is the pinnacle of Mexican cuisine. Who knew?
What Taco Boy is not:
1. Authentic Mexican.
2. Overpriced (Have you guys eaten anywhere in Charleston? How much cheaper can you make a taco when its ingredients go beyond the basics?)
3. A five-star gourmet establishment.
Taco Boy is a great spot for happy hour, lunch, or dinner (sorry--never tried brunch). The general decor is clever and eco-friendly, and the ambience is sort of lively yet laid-back. Yes, there are college kids (because some college kids are old enough to drink and all of them are old enough to eat), but there are also 30-something singles, parents with children, and everything else.
There aren't a ton of tourists (yay!) because it is, admittedly, in a sketchy area. Don't leave anything of value in your car, and don't hang out unnecessarily by the side of the road. Biking to this area at night seems imprudent to me, but I still see people doing it.
The service is generally okay--usually, great; other times, not so much. The food is very consistent. Guac is awesome. Considering you get a vat of it, I don't think it's too expensive. Frankly, every Mexican restaurant I've ever been to has better salsa, so don't feel bad about skipping it.
The Taco Boy Salad (Note: Not to be confused with a Taco Salad, which isn't even on the menu) is fantastic. I order it frequently as a meal, and that's something I never do anywhere else. The slice of Tres Leches is huge, and the michelada (Tex/Mex style beer) is not to be missed.
This is a great place for groups, with ample parking and long tables that can hold quite a crew.
Give it a try. At least go for cocktails. And if you hate it, stay home. I'll be happy to take your place in the courtyard.
Egads---the idiom is "TOE the line."
elam1234---What on earth does that have to do with anything? First, this isn't an article about locally-grown food. We're talking vegetables. Second, I suppose you need an introduction to cold weather produce (admittedly, not tops on the list of everyone's favorite veggies): brussells sprouts, root vegetables, greens, beans. Add in anything you've managed to preserve over the warmer months, and I'd say that gives any chef a wide variety of menu offerings.
As an aside to the original article, I'm particularly baffled by those cooks who cannot conceive of vegetables not flavored with some sort of meat. Vegetables can hold their own. I don't need pork to make them worth eating.
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