Before I get started, the ranking scale will go as follows:
Tacos – 0-10 scale with decimals. So, for example: A taco that I make at my house could be a 6.9 taco out of 10. The same scale for the Tipsy (drinks) part of the review will be used. Now, to the fun stuff!
The third tipsy taco Tuesday comes to you from a spot with multiple locations. I went to Taco Bamba in Springfield, Virginia and may or may not be buzzed writing the article. I walked in and sat at the bar and the bartender, Nicole, told me the specials for Happy Hour. She sold me on the Sangria, as it was homemade and looked delicious. You be the judge (not Aaron Judge):
We are going to start off with the drink(s). I am not any sort of expert on Sangria but this one had a kick. I have no idea what was in it, but it was red, and delicious. A strong showing from the sangria with a 7.9/10.
Throughout the meal, the bar manager, Nicole started talking to me about other drinks they have. She let me try out a Mango Orange Mezcal Margarita (this thing will get you hammered) (6.6/10, it tasted like it had licorice but I think that was the cooked Basil):
The best drink of the night though was the Spicy Peach Margarita on draft. I like a good spice when it comes to alcohol. There is a place in Charleston called, The Cocktail Club that has a gin with spice in it, might be my favorite drink in the world. Now, back to Taco Bamba. The marg was light, but potent and had a kick of spice, refreshing as hell and comes in at an 9.1/10:
I started off and ordered 3 tacos – The Asada – this was grilled beef with onions and cilantro. The second taco was called a Tinga – pulled chicken with onions and cilantro. The third taco was the Taco Bamba – skirt steak, chorizo, grilled guacamole, cotija, pickled onions, pickled fresno, with cilantro and chicharron. All corn tortillas (double wrapped), by the way. Shockingly, didn’t hate them.
I chomped into the Tinga, first (on the right). First, I am not the biggest pulled chicken fan, The chicken was not dry and the onion and cilantro complimented the marinated chicken well. Was probably my least favorite of the three, not a ton of flavor. I give it a 6.2/10.
The second (middle) was The Asada. I took a bite of the meat first, and the meat by itself could stand alone. The onion and cilantro did not overpower the meat, but complimented it nicely. I understand some people don’t like cilantro, but I go wild for that shit. Cilantro and red meat is a gamechanger. The Asada comes in at a strong 7.9/10. Close to the 8 echelon, but not quite there.
The third (on the left), the Taco Bamba. Probably named after the restaurant (didn’t ask), this taco was stacked with fixens. The chorizo was delicious, the meat was the same as what came in The Asada (at least it seemed that way), but the gamechanger was the red pepper thing on it. If you like spicy, WOOOO, how my mouth felt is below:
The Taco Bamba, by far, had the most flavor out of the three and kicked my ass in terms of spice. I’d say the Taco Bamba crossed over the 8s, with an 8.3/10.
Before I left, Nicole mentioned that the best taco there was called the Ricky Bobby. If you’re not first you’re last, so naturally, I had to try it. She was not wrong:
The Ricky Bobby taco is brisket with pickled chile, serrano chile salsa, poblano ranch, blistered shishitos, spicy pickled onions and cilantro. Once I took a bite into this, I knew this was the best taco I have tasted during my tipsy taco Tuesday write-ups. The brisket was cooked to perfection, the sauces tasted incredible, and just look at the juices in the photo. The Ricky Bobby is first with an 8.9/10.
I give the Tipsy Taco Tuesday stamp of approval for Taco Bamba Taqueria. The bar manager Nicole was awesome, so I have to give her a shout out. The food also came out in less than 2 minutes, which was unreal. I will be back.
Always remember everybody, just like smoking crack, say no to hardshells. #nohardshells