Dos Sabores

When I moved into Avondale last week, I scouted the area for nearby taco joints, and a mere three blocks from my palace I espied Dos Sabores. I was immediately enamored — this bare bones mom’n’pop taqueria delivers the goods.
When I arrived, I didn’t see menus or much of anything beyond tables, a clean, bare counter, and a baked goods display. I didn’t need fancy accoutrements, though, because I wanted carne asada tacos to go, and I got three huge ones for less than $ 6. The onions, tomato and cilantro were bursting with fresh flavor and the tacos were overflowing with meat. They were delicious.
What they were not, however, was fast. The mom half of this mom and pop operation appears to make them fresh to order from scratch in the back. But why are you in such a hurry? Can’t you spend a few moments in reflection for delicious and cheap tacos? Unlike Rob R., I did not hear her humming avant garde Yoko Ono songs (and more’s the pity), but there is always a next time, and for me, there will be many of them at Dos Sabores.
I was the only one in here on a steamy Sunday afternoon, so if you live in the neighborhood or find yourself passing through, stop by and enjoy some of their delicious food.

For a confessed tacoholic like myself, it would truly be a shame if I had to walk more than a block to find Mexican food anywhere in this fair city. Fortunately, just one block north of La Finca and one block south of Burrito House, this bakery once known as Sweet Celebrations is now serving up Mexican food which trumps them in both quality and selection. I wouldn’t say the meats are exceptional (though the chicken is very good), but this place *really* shines in the baked goods department, particularly the crispy tostadas on which they serve their top-​notch huevos rancheros, puffy tortilla chips, huaraches, and even the flour tortillas. My last time here, I ordered the vegetarian huarache. Built on tasty salsa, and roasted carrots and potatoes dusted with fresh Mexican queso, this is a vegetarian dish that is something much more than just the absence of meat.
It usually takes the cook/​owner/​cashier/​baker (who seems to run this place almost entirely on her own) some time to get orders together. But, I can tell she’s cooking away diligently from scratch as I listen to her avante garde, almost yoko-​ono-​esque singing drifting in from the kitchen. With a food stylist’s eye for aesthetics, even the side of beans looks like a black bean pirate ship guided by crisp tortilla chip sails. In an alternate universe where hipsters subscribe to Taco Magazine, these plates would be on the cover.