Blanquita’s Taqueria – San Benito
Star Rating: 3.5
How do you quantify and/or qualify what sets apart one Taqueria from another – in a region that has more Taquerias and Mexican restaurants per square mile than the seven Boroughs of New York City combined.
If you go by TripAdvisor or Yelps listing of candidates across the region – it would seem the majority of Taqueria’s and Mexican Restaurants who either have a Facebook page or website, all claim that they are indeed, the best!
With that said, it stands to reason that the RGV likes what it likes, and it certainly loves to eat Tacos and Mexican Food. Right?
So, why hasn’t anyone ever elevated the Mexican Torta to the level of acclaim that tacos have received across the entire Rio Grande Valley?
Let’s start today’s review with a simple question – What is a Torta, and what is its origin?
A torta is a Mexican sandwich. It's a freshly baked soft bread roll, spread with butter or refried beans and topped with anything you can imagine; creamy avocado, spicy peppers, mayonnaise, onions, tomatoes, shredded lettuce, and piled with meat and cheese - Mexican cheeses like queso fresco, queso panela, queso Oaxaca, and cotija. A torta has similar flavors to a taco, but the bread adds a whole new dynamic.
The history of the torta begins with the arrival of wheat in Mexico. The first plantings of wheat are often attributed to Juan Garrido, an African conquistador who fought alongside Hernán Cortés in the siege of Tenochtitlan in 1521, then settled in Mexico City. Bread was a staple food for Spanish conquistadors. When Native Mexicans refused to give up their corn for Spanish wheat, the Spanish forced them to work on their wheat haciendas. By the early seventeenth century, there were 13 bakeries in Mexico City.
The torta is rooted in the argument that the bolillo roll's baguette-like shape is a sign of French influence. The French invaded Puebla in the mid-nineteenth century and were defeated in 1867, but their influence over Mexican cuisine continued decades after their defeat due, in large part, to President Porfirio Díaz’s obsession with French food. It was under Díaz's rule that many of Mexico's pan dulce pastries were created, and it's possible that the bolillo comes from this time as well. When exactly the torta came to be is still open for historical debate, but by the mid-twentieth century, the sandwich was firmly cemented in Mexican food and culture.
On the other hand, you have a submarine sandwich as an option, commonly known as a sub, a type of American cold or hot sandwich made from a cylindrical bread roll split lengthwise and filled with meats, cheeses, vegetables, and condiments. Here in the RGV you have the likes of Subway, Jimmy John’s, Firehouse Subs, and most recently – Jersey Mike’s Subs – along with a growing number of sub chains moving in quick.
While some of the best-known sandwich chains in the U.S. are a go-to for many sandwich lovers, and considering brand-name chains tend to be the most widely available for city and rural dwellers alike - we have to admit that ingredients might leave something to be desired.
Our favorite go-to shop is Jersey Mike’s Subs, the most authentic tasting sub sandwich available, where a regular-sized Original Italian currently goes for $9.25 - about $3 more than an All-American Club at Subway - and customers shelling out anywhere from $12 to $20 on other sandwiches from the chain. It’s a great sandwich but not worth the price.
Here's our point, why not consider adding Blanquita’s Taqueria to your list of food run’s when you’re tired of cooking and truly need a break from the kitchen, that won’t break the bank.
Blanquita’s Taqueria has good food, period. But, our go-to sandwich, once a week since they opened up shop in San Benito, is the Fajita Torta topped with lettuce, tomato, avocado, and queso fresco – bistec is an option if you prefer, and both come with a side of tasty charro beans that hold their own for a fair price of $7. They also offer Birria tortas for just an extra buck.
Since the 2foodies have big appetites, we always order extra fajita meat, have them spread some butter on the insides of the bun, and toast just enough so the crust is crunchy – and oh - so delicious. An amazing meal for just $10 – note – drinks are reasonably priced as well.
What more can we say, how do we quantify and/or qualify what sets apart one Taqueria from another? Simple; Blanquita’s Taqueria offers what few dare to live up to – a reputation for serving quality ingredients, from the meats, fresh buns, and condiments, to the attitude and service they provide their customers. Blanquita’s Taqueria is consistent in every aspect of a successful restaurant business. A family, well known for their love of cooking. From the manager (Mari) to kitchen captain (Lola) and her staff, these are people that strive to serve more than just a passing meal. They are a team that appreciates loyal customers and work hard to raise the bar every day. Without a doubt, Blanquita’s Taqueria is living proof that the American Dream is alive and well.
In sum, this is what sets Blanquita’s Taqueria apart from the competition: The higher the passion and effort that goes into making the food, the higher the love is in the cooking, hence it's “cooked with love”. If a person cooks with no passion and no intention – how does anyone benefit? When a staff serves the public with no gratitude and humility, the restaurant reflects the mediocrity of their success, which allows restaurants that actually care – a winning chance at beating their competition.
Alrighty then, so what are you waiting for? Grab your keys and go get some fajita torta’s today – you’ll be back again…you have our word.
https://www.facebook.com/blanquitastaqueria
Signing off!
El güero y su compañero,
¡Viva El Rio Grande Valley!
