Hello, Taco... Welcome Back

Tacos have got to be one of the world's most perfect foods. Handheld, mobile, flavorful, and meant to be eaten standing, or on the go. I've certainly eaten my share, in the US and abroad, as almost every culture has some form of taco on their culinary cultural menu. Of course, the Mexican styled varieties, including hard and soft shell; al pastor or de cabeza; they're all good. 

 3 Tacos Your Way - Barbacoa, Carnitas, and Al Pastor

3 Tacos Your Way - Barbacoa, Carnitas, and Al Pastor

Enter Hello Taco... Reopened now after a brief hiatus, is serving up tacos, burritos, bowls, tortas, and other specialties, including cooked-to-order flour tortillas! The tortilla oven is right there when you order, so you know they're good. 

Traditionalists from Mexico will say that a taco consists of a corn tortilla, flavorful varieties of simple fillings, and, most importantly, cilantro and onion. No frou frou cheese, sour cream, avocado, tomatoes, and all the things us Americans are used to. I was pleasantly surprised when Susan, the owner, asked if I wanted mine "Mexican street style". Oh yes, that's the only way it's meant to be. 

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Al Pastor

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Carnitas

The 20 years of experience of Susan and Armando Ocampo are evident in the care they're taking to make fresh Mexican food in a friendly place. These are the kind of places I love. People committed to the craft they've spent the better part of their lives honing. And this is it, and I'll repeat it often, simple food, made with care

Spend your lunch with Susan and Armando. Enjoy a taco. Enjoy the 80's music. You'll be better off for it. 

Instagram: @hellotacohouston
Facebook: HelloTaco

 
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Current Menu

Welcome to Subtle Foodie

Imagine the scene, I'm sure you've seen it before. A group of friends, gathered around a meal, enjoying the atmosphere.. all with phone and cameras out, arranging plates, chairs, silverware, lights, everything... all for the perfect shot. I've been guilty of this. I've moved tables to get more natural light. I've taken upwards of forty shots of a single dish to get the "right" one. 

But, the big question is: 'What is the purpose of this?" It took me awhile to figure that out, but then it hit me. It isn't the plate, or the perfect picture, or the IG post. The reason we were all doing that, was because someone created something unique, that we wanted to admire and preserve. Someone, a chef, a cook, a baker, a barista, a pitmaster, made something amazing. We wanted to memorialize it, absorb it, and enjoy it. But do we need the pomp and circumstance?

That is what this blog, these photos, these stories, will focus on, but in a subtle way (see what I did there). I want to tell the stories of those creators and memorialize their hard work and dedication in a way that doesn't require the frivolity, but rather appreciates the fact that the work itself is decoration enough. 

Of course, I'll still post the well-crafted, meticulously detailed, natural lit, edited food photos.. but I want to understand the stories as well, and I hope you'll enjoy that. I can't wait to have the conversations with you all, and learn what makes those creators tick. 

Anthony aka SubtleFoodie