Star Rating: 2.5
As a matter of practice, we always consider our follower’s suggestions, so when they refer us to an eatery they believe should be checked out, we jot it down on our “To-Eats-List” and make every effort to go. And, as with all “2foodie” adventures, we plug the destination address into Waze and head out to El Fogon Tacos & Beers on Pablo Kisel Blvd. in Brownsville: Today’s craving – Gourmet Mexican Tacos.
We get there around 2:00pm and find the place empty and quiet. We have our choice of tables so we decide to sit close to the bar and see what they have to offer – a great selection of Mexican Beers! So far, so good.
While waiting for our waitress we looked at the menu’s? Yes, menu’s, – not one, but three menus. Finally, after waiting for what seemed like an hour, we were greeted by our waitress. Still confused, we realized they had separate breakfast, lunch, and dinner menus, which is fine. But somehow, we got the feeling that this restaurant was going through some kind of identity crisis. Earlier we checked out their website and noticed these two contradicting descriptions – see comments below – “Our food may not be authentic Mexican, but our tacos are authentically delicious.” And – “El Fogon specializes in authentic Mexican gourmet tacos handmade fresh and fast.” So, which is it: Authentic Mexican, or Inauthentically Mexican? Therein lies the question, and the problem that El Fogon must solve. Not good!
We know there’s nothing like letting the food speak for itself, and since we couldn’t order anything from the breakfast menu, we were allowed to order items from both lunch and dinner, giving us a chance to sample as much of food as possible. The lunch menu was interesting, and unlike the majority of menus found in Mexican restaurants throughout the area – see comments below - we found a unique sampling of recipes from the interior regions of Mexico. For example, Pastel De Mole Poblano, with three stacks of home-made corn tortillas, stuffed with fajita chicken strips, roasted poblano peppers, sweet corn kernels, simmered in a sauce made with a rich cream and Mexican cheese, all topped with mole poblano, which is a unique mixture of chocolate and hot peppers, and sprinkled with sesame seeds on top. WOW! What a marvelous combination of flavors! Seriously folks, not what we were expecting at a “taco place.” But once you hear the rest of our story, you’ll understand why we stopped short from describing the rest of these amazing dishes.
From the dinner menu we ordered what turns out to be more traditional fare – an extensive menu with favorites like; Queso Flameado, Guacamole, Quesadillas, Tacos al Pastor, Tacos Matamoros, Tacos Pirata, and so much more. All prepared well, with fine ingredients and some with very unique toppings that give this place “full rights” to call their tacos – Gourmet. So, what’s missing in this picture?
Well, why bother going on in any detail, why tease us? Why tease you, our readers, our foodies in-arms? If the kitchen staff can’t be bothered to make sure each dish, each plate, is sent out “piping hot” instead of served less than warm, or as we say, lukewarm, than why bother raving about their menus and the food they serve. And in case the term lukewarm is unfamiliar, here’s two ways Websters defines the word: 1: tepid, only moderately warm. 2. Showing little enthusiasm.
In sum, we walked away confused, sensing a disconnect between how they describe the food, and ultimately what they serve on the table. So, are they a gourmet taco place? Are they a unique restaurant serving amazing regional recipes from the interior regions of Mexico? And when it’s all said and done, does it matter? Maybe - maybe not. What is certain though is our gut telling us that something is missing, and basically the main reason we can’t give this review a thumbs up.
From our point-of-view, if this eatery and its concept is going work long-term, El Fogon has to figure out what its missing from the total equation of what makes a place special. You see, we’re disappointed because we do care, and more importantly, as foodies, we patronize a restaurant because WE LOVE FOOD!
As we drove away and headed home, we reflected and realized what we knew was missing from the experience…What they served at our table lacked passion – What they served on our plate lacked love.
That’s right. Love, that intangible, indescribable commodity that transforms a passing meal into a feast one will never forget.
So, will we go back and review El Fogon again? Maybe...But make sure to follow us for more on this story.
