Submitted 1 year 1 month ago by Gwendolyn Richards.
A good taco is only as good as the sum of its individual parts.
The tortillas need to be fresh and made from ingredients anyone can pronounce. The meats braised until tender and their flavours intensified or cooked over red-hot charcoal for a slightly smoky and char-flavoured edge to the mix. The salsas should enhance it all with their spicy heat and freshness.
And they always, says Native Tongues chef-owner Cody Willis, need to be topped with white onions and cilantro.
He has some expertise in this area, after all.
In the time since it opened, Native Tongues Taqueria has earned its reputation for crave-worthy tacos, inspired side dishes and an enviable cocktail list. The Beltline joint regularly sees patrons lining up for a taste of beef tongue, confit pork, or chorizo and potatoes – among the other taco offerings in both small and large plate dishes.
At the restaurant’s heart is Willis, and his sense that Calgary needed a cool, funky taco joint. A sense borne both from feeling there was a gap in the dining scene here, but also from his love for the humble – but not basic – taco.
Trips to Mexico that started as a kid going with his family on holidays morphed into eating excursions the further he fell in love with authentic tacos. Vacations with friends saw him searching out real Mexican cuisine until those trips became about specifically searching for an ideal taco as his passion for food and wine grew.