With summer coming up and schools getting out, here is a new restaurant in town to check out. BarTaco opened earlier this year, with a great spot on the corner of Pike and Rose in North Bethesda. This restaurant is a fusion of Latin, Asian and Southern Californian cuisine, with a specialty of all types of different tacos, from classics to new flavors. And with summer approaching, this restaurant needs a review.
When one first walks in, they will find a very open, yet enclosed establishment. The restaurant had tall walls and plenty of floor to ceiling windows. Seating was quick, being put at a table right next to a giant window. All types of garlands of vines and flowers were hung on the ceiling, and the walls were adorned with a lot of art which had very tropical themes. In the restaurant, customers can become immersed in their surroundings and create a special experience with their meals.
First off, drinks. The “Nojito” was a twist on words and flavors, as it was a mocktail version of a mojito. It was a simple drink, with a club soda base and plenty of mint, which was very refreshing and had a beachy flavor. And on the other side of the spectrum, the “Berry Colada,” a fun, multi-colored mocktail full of tropical flavors. A combination of raspberries, coconut syrup, pineapple, orange, lime juice and some agua fresca as a base to create a mocktail full of fruity, fizzy goodness. Not only do they have great non-alcoholic drinks, but they also serve food as well.
As a starter, found in their “Not Taco” section of the menu, is their “Trio.” On a silver tray, the server brings over three types of dips and tortilla chips to enjoy together. The three dips are guacamole, a dark red spicy salsa and a green spicy salsa.
The guacamole is simple and perfect – it is fresh, and all of the ingredients balance each other. The consistency of the dip is smooth and perfect for scooping up with the tortilla chips dusted with just the right amount of salt. The green spicy salsa has great flavors as well, though on the spicier side, it was very tolerable and had a rich taste, making it more appealing to continue eating. It is a very different flavor than most green sauces, with the addition of tomatillos, a Mexican husk tomato. They are very acidic, but once grilled, or in this case, charred, they mellow down and become a great flavor enhancer carrying a rich flavor, becoming a great addition to the spicy green salsa. Lastly, was the spicy red salsa, which turned out to be a disappointment. With a very thick yet watery consistency and very strong spice level, this salsa lingers on the tongue and refuses to simmer down even after drinking lots of water. Overall, this salsa was not something for those who are weak to spice, having a lasting impact that will sting the mouth for a long time.
Moving on, the main meal is their tacos. The Chicken Tinga was a simple tasty start. A lot of the time, chicken can be dry and flavorless, which was luckily not the case here. It was pulled dark meat and covered in their special spicy morita chile tinga sauce, and garnished with vegetables. The Carne Asada was just as well prepared as the chicken; it was rich and melted in the mouth. It had the perfect level of spice to give a little punch, and was balanced with a citrus marination with an avocado salsa as a drizzle. The mushroom was just as good, as it was not dry and was roasted to perfection to enhance all of the seasoned flavors. It was topped with a roasted poblano chile sauce and small chunks of queso fresco. And finally, the Seared chorizo, seasoned in the Argentinian style, tasted of garlic and was grilled slowly to enrich flavor. It had a great kick of spice and paired nicely with their red chimichurri sauce on top. Each taco was served in a corn tortilla that was also cooked to perfection.
After dinner, one can never walk away without dessert. Known as “three milks,” the Tres Leches was served in a small mason jar. Three types of milk were used: evaporated, sweetened condensed and whole milk, which were all soaked into a vanilla sponge cake in the jar, and topped with whipped cream, caramel drizzle and toasted coconut as garnish. Overall, the Tres Leches was the standout item. Last, but not least, the chocolate gelato, had rich chocolate which was not too overpowering, only getting stronger with each bite. This was served in a metal bowl to keep cool. Overall, the food, drinks and environment were all great, and all of this was for around $50, so for a student, this seems like a great deal to get a great dinner.
