Taco Bar, a Mexican-style restaurant that opened six months ago in Shida night market (師大夜市), operates at a tempo different from most small eateries in the area. I attempted to check out the place on a few occasions after reading blogs that raved about its inexpensive menu and delicious food.
But when I showed up, the place was closed. Either that, or it opened one or two hours after the time listed on its Facebook page. Phone calls to the restaurant went unanswered. Despite the annoyance, it’s easy to swallow Taco Bar’s laid-back style after a bite of its chicken burrito (NT$95), or beef taco (NT$125).
The restaurant’s size is more night market stall than sit-down restaurant. One table out front and two tables inside means reservations are mandatory on weekends. (Takeout is also available.)
Photos: Noah Buchan, Taipei Times
I’d preordered the ceviche (NT$150), a lime-infused seafood salad served with tortilla chips. Preordering assures the freshness of the main ingredients of shrimp, cuttlefish and whitefish, which were bought at market that afternoon. Then comes the marinade: fresh-cut salsa, lime, Tabasco, and a pinch of salt. Simple, succulent and satisfying, the small portion left me craving more.
The beef tacos, on the other hand, were filling. Each serving comes with two crescent-shaped corn tortilla shells stuffed with generous slices of beef, veggies and topped with cheese, jalapenos and sour cream. Again, simple, but the flavor was robust and the meat tender.
Taco Bar intentionally limits its range of spiciness to suit local tastes, so be sure to specify if you like your food fiery hot, as I did with the burrito. Juicy pieces of chicken came wrapped in a flour tortilla with just the right amount of refried beans and veggies as well as generous portions of jalapenos. Though it was tasty, a side of guacamole would have made it exceptional.
Photos: Noah Buchan, Taipei Times
Taco Bar also has vegetarian options and a limited selection of beers and tequilas — everything you need for a small fiesta. Just be advised not to plan anything too big without contacting the restaurant first to make sure it’s open.
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