Taqueria El Picosito - Long Beach

Wherever you work, there are usually ways to revise restaurants in the general area of your office. Since Taqueria El Picosito was just a few kilometers away from my work, I could visit it on two separate occasions for lunch. From the outside, it didn't look so much, but when it was about restaurants, I never judged the book with his cover, so I hoped the best. My first meal was pretty easy. It was actually a little cold and cloudy that day and I was really craving soup. Something hot and filling was definitely on my head when I stepped on the counter to place my order. The Albondigas soup called my name, but the Taquitos also did a little whispering in my ear. I gave in and ordered both. The Taquitos arrived first and were really nothing special. In fact, the tortilla was a little hard, but the meat inside was quite tender, although it needed a little more spice. In the end, I scratched most guacamoles with which the taquitos were dressed, because the taste was too lemony and actually seemed like there was something canned. Finally, the Albondigas soup comes with one side of Mexican rice and tortillas. When I looked at the bowl, it seemed more soup than anything else. How to say the ads of Wendy, “Where is the beef?” or in this case the meatballs. As soon as I came in my spoon and mixed everything around, I started to see the good things that contained small red potatoes, chayote, carrots and meatballs mixed with fenced onions. I even tipped my plate of Mexican rice, along with the onions and Cilantro, which was part of my order. This soup really hit the place. Although a smidge oily, the broth was still beautiful and light and they were certainly not shy about their ingredients. These meatballs were huge. I think they could have cut their vegetables a little smaller, but the smaller they are, the smaller they could be. Maybe there's a method to her madness. In general, it was a large bowl of soup and exactly what I needed to warm myself from inside to outside. For my second visit, we say that the second time is not the charm. This time it was actually a warmer day, so I didn't want any soup. Instead, I was in seafood mood and decided to review their Tostado Ceviche and Taco Pescado. First we talk about the Tostado Ceviche. They would think that fish that are cooked over the acids of limes or lemon juices are squeezed on them would still be quite delicate and natural, taste calky or lemony. The fish was a little dry. I could only taste a hint of lime and that was it. It was when they press the juice on the fish and as just let it sit on the counter somewhere waiting for someone to order. I pressed more lime and added some hot sauce to live it a bit, but it felt like a waste of time. Then there is the Taco Pescado (or Fish Taco). When I had fishtacos in Ensenada, I learned that they sometimes caught their fish twice to give them this extra cripple. There's nothing wrong as long as the end result is still golden brown. The poor fish that came on my taco in Taqueria El Picosito was so crossed that you can forget that it is golden brown. It was dark brown to the point that it was almost burned. I had fish tacos in other restaurants in LA and that's the first time I've ever seen a pitiful in El Picosito. Of course, it “taste as good” (or not) as it looked. I just don't understand. How can you ruin a fried fish? Interesting was that I read a Yelp review about this restaurant and that poster had the same experience as I had with his fish taco. Why would a restaurant deliberately overload a fish? I just don't understand. If I'm ever in the neighborhood and there's no other place to go, then Taqueria El Picosito, when at least I know the soup would be good. At least that's something.