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A meal at Taqueria Jalisco. Photo by Sofia Waldron.
A meal at Taqueria Jalisco. Photo by Sofia Waldron.

“A cozy atmosphere envelops the restaurant, fostering an experience fit for not just a customer but a member of their family”

BOSTON – The first thing Mamá taught me to cook in her de facto culinary school was the perfect plate of rice and beans. Though at first glance the dish may seem very simple and unremarkable, it is quite the staple side for many meals throughout Latin America. Mamá always says the food will be even better if the rice and beans are good. At Taqueria Jalisco, they certainly proved this age-old saying of my mama’s to be true. 

The culinary landscape of Mexico is hailed worldwide for its rich culture, colorful ingredients, and age-old traditions passed down from generation to generation behind every heaping spoonful. Ramiro Gonzalez, the owner of Taqueria Jalisco, brings an authentic taste of Jalisco fare, serving his mother’s praised recipes at this eatery in East Boston. 

“All our recipes are my mom’s recipes,” said Gonzalez. 

Gonzalez grew up in sunny California, where he learned all about cooking and food from his mother and father while working alongside them in their family’s taco trucks. He prides himself on serving authentic, delicious cuisine. 

“All the recipes are ones that we eat at home.” 

A cozy atmosphere envelops the restaurant, fostering an experience fit for not just a customer but a member of their family. Taqueria Jalisco has served the East Boston community for over 20 years, receiving much praise for its flavorful menu and aguas frescas such as agua de Jamaica (pronounced ha-MY-cuh), tamarind, and horchata. 

I started with a fan favorite at Taqueria Jalisco: the tacos combination platter. As I mentioned earlier, the rice and beans were perfectly paired with the freshly prepared adobada, res, and carnitas that were blanketed in a corn tortilla and topped very simply with cilantro and onion, purposely highlighting the flavors of this well-prepared selection of traditional meats. 

Next, I decided to go with tamales Mexicanos. Made in-house, the tamales were a good size with a hearty combination of masa that did not overpower the flavor of the chicken. When I combined these flavors with salsa verde, it was very hard not to want to order at least five more. 

Ending off the savory portion of the meal, I carefully unwrapped the cardboard box to reveal another heavenly fan-favorite of this joint—birria tacos. Having been to Taqueria Jalisco a few times before and ordering them each time, I knew I would be crazy not to have the birria tacos again. Seriously, they are that good. The meat is super tender, and the consomé is packed with flavor.

The churros, tres leches, and flan at Taqueria Jalisco were equally flavorful and delicious in their own way. Tres leches is a sponge cake soaked in evaporated, condensed, and whole milk—hence the name tres leches. Upon first bite, I felt that they did not overdo it with the milk, a flaw I have consistently noticed many times at other eateries, which has begun to be a pet peeve of mine. It was very rich but not in a sense where it was too much; just right. 

Flan is a custard-like dessert made of eggs and sweetened condensed milk. The first bite was very smooth, and I could taste the amount of love and effort put into each portion of their homemade flan. Flan is a dessert that Mamá would make weekly at home, so I know an excellent flan when I taste one, and this was it. 

Last but certainly not least, the churros. I am not the biggest fan of churros, most likely because I don’t eat them much, but these were delicious. I am now a firm believer in the power of churros and will return to satiate any sweet cravings that pop up.

Overall, Taqueria Jalisco is definitely on my list of favorites for Mexican cuisine in Boston. The family-oriented atmosphere and the low prices for food packed with love and flavor make this a spot to return to when you want to share a comforting, delicious meal with those closest to you.

Taqueiria Jalisco, 291 Bennington St, East Boston, Mass. 02128; 617-567-6367

This article was originally published at the Berkeley Beacon as an installment of Sophia Waldron’s “En la Calle Con Sofia” column.

Sofia Waldron (she/her) is a HorizonMass reporter. She is a student at Emerson College studying Journalism. In addition to her love of journalism, Waldron is interested in photography, music, art, and travel.

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