El Taquito - Karlsruhe

A Aztec bridge leads over a pond with waterfall and temple ruins, past a 1000-year-old tree, so there is not only in Mexico City, not also in Karlsruhe. The restaurant El Taquito is accessed by an Aztec safe. It's Friday, early in the evening, just after 5:00. We have the choice, outside or inside. We moved in because a few years ago El Taquito invested. In Mexican accessories, warriors from stone, Maya`s, yellow, green and red colors. Funny five rubber arches hang on the ceiling, they whisper the guests fresh wind, a beautiful gimmick. We suck the ambience of the Mexican dust collectors and feel almost like in the Aztec holiday. I would like to remember the World Cup 1982 in Mexico with rummy and **** Pierre Littbarski named Litti, who disappeared somewhere in the Far East after his active career. We reserved ourselves in advance, but we were sure, even if we were an hour earlier, we should get a table. That's it. It is nice to have a Mexican lunch table and in the afternoon the El Taquito has a warm kitchen. Yesterday evening I downloaded the menu on the smartphone, I already knew what saliva-inspiring foods should expect us. When reading the menu, its variety of interesting sounding dishes, from mild to piquant to very sharp, the choice anything but simple. We look around, in every corner there is a Mexican accessory, it is missing that Bully Herbig jumps as Winnetou dressed from the artificially landscaped hedge. The menu is inspired by the North Mexican cuisine. Mexican recipes from the north are bark-based and are rather below the Spanish colonial river, which is why the dishes are not so sharply seasoned here. What my wife likes, because she doesn't really want to eat sharp. Some dishes are also from South Mexico. Another note from the menu: In the south of Mexico, food is more oriented towards the Indian tradition that deals with chili. The tradition of Maya is quite strong here, which explains the high proportion of corn in the courts. Guests can cook in the El Taquito Stews and sauces, most of which are tasted with chili in a variety of dishes. The known corstortillas are achieved for this purpose. We are hard to do, my wife likes Enchilada or Burrito, I like the great Mexican culinary journey (of 2 people for a total of 48 euros), which connects North-South and the regional Mexican cuisine and consists of six small individual dishes. 1)Puebla: Pechuga de Pollo en Molecular poblano chicken breast in a famous sauce of 24 spices. 2) Mexico D.F.: Lomo de cerdo en salsa verde pork ridges in a sauce of green tomatoes and mild chilli and coriander. 3)Hidalgo: Barbacoa de Cordero Lamb in the banana leaf. 4) Oaxaca: Mancha coats (table cloth stain) pork fillet in soot sauce with fruit. 5)Sonora: Bistec de res ranchero Rumpsteak in Farmer Art. 6)Jalisco: Taquitos small Tortil larvae filled with chicken meat. That sounds tempting, but my wife has doubts as to whether we will do all this because it was very warm this year in the restaurant. Friday was the first warm day in April. I write here in the text, I forget to mention that was forgotten to turn the heating (under the tables) of maximum. I turn my head on the special record, my favorite since and ever: SPECIALITY TELLER “quer through the Mexican Kitchen” says:Black steak in Salsa verde, rolling Taco, chicken breast in Mole poblano, Chili con carne, Bean puree with tortilla chips, Chili Jalapeño, baked banana For 20.90. A highlight. Recently there is also a special plate for 2 people, but without baked bananas and without Chilli Con Carne, but with pork fillet in nut sauce and mango. For only 41 euros, this should be our favorite today. To drink it will be with me a King Ludwig von Fass (0.5 for 4.50), my wife chose a Cola Light, the standardized known Mexican thirst quenchencher. After about 35 minutes came a large cast iron (ball) pan: SPECIALITY PLATTS “MEXIKO LINDO” for 2 persons (41 euros) The three main flavors of Mexico are represented on this plate: The sight brought us into a first “Oh” and “Wow”. In the middle was the very fluffy and airy slightly spiced curry rice with peas. Very good (I would have slept without anything else). We were looking forward to: chicken breast in chocolates Molsauce and Sesame, pork steak in green tomato sauce with feta, pork fillet in soot sauce with mango and pomegranate, rolled taco, burrito, vegetable tomato stages, bean must be with tortilla chips, chili jalapeño and Mexican rice in tortilla basket. There were also guavacomole, cream frog, salsa and a cactus cream with meslin addition. Everything was cost us if I should emphasise something: the chicken breast with the hardly reminiscent mol sauce, lubricated with 24 herbs and bright sesame. Very delicious. But also the herbal tostates were very quickly empty. In the end we had to fight and felt confirmed as two tables continue to serve the great culinary journey: Tastefully everything was excellent by the bank and the food does not tear too big a hole in the budget. Recommendation!

A Aztec bridge leads over a pond with waterfall and temple ruins, past a 1000-year-old tree, so there is not only in Mexico City, not also in Karlsruhe. The restaurant El Taquito is accessed by an Aztec safe. It's Friday, early in the evening, just after 5:00. We have the choice, outside or inside. We moved in because a few years ago El Taquito invested. In Mexican accessories, warriors from stone, Maya`s, yellow, green and red colors. Funny five rubber arches hang on the ceiling, they whisper the guests fresh wind, a beautiful gimmick. We suck the ambience of the Mexican dust collectors and feel almost like in the Aztec holiday. I would like to remember the World Cup 1982 in Mexico with rummy and **** Pierre Littbarski named Litti, who disappeared somewhere in the Far East after his active career. We reserved ourselves in advance, but we were sure, even if we were an hour earlier, we should get a table. That's it. It is nice to have a Mexican lunch table and in the afternoon the El Taquito has a warm kitchen. Yesterday evening I downloaded the menu on the smartphone, I already knew what saliva-inspiring foods should expect us. When reading the menu, its variety of interesting sounding dishes, from mild to piquant to very sharp, the choice anything but simple. We look around, in every corner there is a Mexican accessory, it is missing that Bully Herbig jumps as Winnetou dressed from the artificially landscaped hedge. The menu is inspired by the North Mexican cuisine. Mexican recipes from the north are bark-based and are rather below the Spanish colonial river, which is why the dishes are not so sharply seasoned here. What my wife likes, because she doesn't really want to eat sharp. Some dishes are also from South Mexico. Another note from the menu: In the south of Mexico, food is more oriented towards the Indian tradition that deals with chili. The tradition of Maya is quite strong here, which explains the high proportion of corn in the courts. Guests can cook in the El Taquito Stews and sauces, most of which are tasted with chili in a variety of dishes. The known corstortillas are achieved for this purpose. We are hard to do, my wife likes Enchilada or Burrito, I like the great Mexican culinary journey (of 2 people for a total of 48 euros), which connects North-South and the regional Mexican cuisine and consists of six small individual dishes. 1)Puebla: Pechuga de Pollo en Molecular poblano chicken breast in a famous sauce of 24 spices. 2) Mexico D.F.: Lomo de cerdo en salsa verde pork ridges in a sauce of green tomatoes and mild chilli and coriander. 3)Hidalgo: Barbacoa de Cordero Lamb in the banana leaf. 4) Oaxaca: Mancha coats (table cloth stain) pork fillet in soot sauce with fruit. 5)Sonora: Bistec de res ranchero Rumpsteak in Farmer Art. 6)Jalisco: Taquitos small Tortil larvae filled with chicken meat. That sounds tempting, but my wife has doubts as to whether we will do all this because it was very warm this year in the restaurant. Friday was the first warm day in April. I write here in the text, I forget to mention that was forgotten to turn the heating (under the tables) of maximum. I turn my head on the special record, my favorite since and ever: SPECIALITY TELLER “quer through the Mexican Kitchen” says:Black steak in Salsa verde, rolling Taco, chicken breast in Mole poblano, Chili con carne, Bean puree with tortilla chips, Chili Jalapeño, baked banana For 20.90. A highlight. Recently there is also a special plate for 2 people, but without baked bananas and without Chilli Con Carne, but with pork fillet in nut sauce and mango. For only 41 euros, this should be our favorite today. To drink it will be with me a King Ludwig von Fass (0.5 for 4.50), my wife chose a Cola Light, the standardized known Mexican thirst quenchencher. After about 35 minutes came a large cast iron (ball) pan: SPECIALITY PLATTS “MEXIKO LINDO” for 2 persons (41 euros) The three main flavors of Mexico are represented on this plate: The sight brought us into a first “Oh” and “Wow”. In the middle was the very fluffy and airy slightly spiced curry rice with peas. Very good (I would have slept without anything else). We were looking forward to: chicken breast in chocolates Molsauce and Sesame, pork steak in green tomato sauce with feta, pork fillet in soot sauce with mango and pomegranate, rolled taco, burrito, vegetable tomato stages, bean must be with tortilla chips, chili jalapeño and Mexican rice in tortilla basket. There were also guavacomole, cream frog, salsa and a cactus cream with meslin addition. Everything was cost us if I should emphasise something: the chicken breast with the hardly reminiscent mol sauce, lubricated with 24 herbs and bright sesame. Very delicious. But also the herbal tostates were very quickly empty. In the end we had to fight and felt confirmed as two tables continue to serve the great culinary journey: Tastefully everything was excellent by the bank and the food does not tear too big a hole in the budget. Recommendation!

An aztekenbrücke leads over a pond with waterfall and tempelruine, past a 1000-year-old tree, so there is not only in Mexico City, not also in carlsruhe. the restaurant el taquito is entered by an aztec tresor. it is Friday, early in the evening, shortly after 5 o'clock. we have the choice, outside or inside. we moved in because a few years ago el taquito invested. in Mexican accessories, warriors from stone, Maya`s, yellow, green and red colors. on the deck hang funny five rubber arches, they whisper the guests fresh wind, a beautiful gimmick. we suck the ambiente of the Mexican dust collectors and feel almost like in aztec vacation. I would like to remember the wm 1982 in mexiko with the cuddly pierre littbarski called litti, who disappeared somewhere in the far east after his active career. we reserved ourselves in advance, but we were sure, even if we were an hour earlier, we should get a table. so it was. it is nice to have a Mexican lunch table and on the afternoon the el taquito has a warm kitchen. Last night I downloaded the menu on the smartphone, I already knew what saliva-inspiring foods should expect us. when reading the menu, its many interesting sounding directed, from mild to piquant to very sharp, the choice anything but simple. we look around, in every corner there is a Mexican accessory, it is missing that bully herbig jumps as winnetou dressed from the artificially created heck. in the menu the dishes are first line inspired by the North Mexican cuisine. Mexican recipes from the north are bark-based and are rather under the Spanish colonial flow, which is why the dishes here are not so sharply spiced. what my wife likes, because she doesn't really want to eat sharp. some dishes are also from south mexico. another note from the menu: in the south mexicos, eating is more oriented towards the Indian tradition that deals with chili. the tradition of maya is quite strong here, which explains the high proportion of mais to the directed. the guests can cook in the el taquito stews and sauces, most of which are decorated with chili in a lot of dressing. the known corstortillas are achieved. we are hard to do, my wife likes enchilada or burrito, I like the great Mexican culinary journey (of 2 people for a total of 48 euro,) connects the North-South and the regional Mexican cuisine and consists of six small single dishes. 1)Puebla: pechuga de pollo en molecular poblano chicken breast in a famous sauce of 24 seasoned. 2) mexico D.F.: lomo de cerdo en salsa verde pork ridges in a sauce of green tomato and mild chili and coriander. 3)Hidalgo: barbacoa de cordero lamb in the bananenblatt. 4) oaxaca: mancha coats (table cloth stainer) pork fillet in soot sauce with fruit. 5)Sonora: bistec de res ranchero rumpsteak in farmer art. 6)Jalisco: taquitos small tortile larvae filled with chicken meat. that sounds tempting, but my wife has doubted whether we will do all this because it was very warm in the restaurant this year. Friday was the first warm day in the april. I write here in the text, I forget to mention that was forgotten to turn the heating (under the tabs) of maximum. I turn my head on the special plate, my favorites since and ever: speciality teller “quer through the mexican Kitchen” says:Schweinesteak in salsa verde, rolled taco, chicken breast in mol poblano, chili con carne, bean puree with tortilla chips, chilijalapeño. a highlight. recently there is also a special plate for 2 people, but without baked bananas and without chilli con carne, but with pork fillet in nussauce and mango. for only 41 euro this should be our favorite today. to drink it will be a king ludwig of fass (0.5 for 4.50), my wife chose a cola light, the standardized known Mexican durst quencher. after approx. 35 minutes came a large cast iron (ball) pan: speciality platts “MEXIKO LINDO” for 2 people (41 euro) the three most important aromes of mexiko are represented on this plate: who looked at us in a first “Oh” and “Wow” just has to taste. in the middle was the very fluffy and airy lightly spiced curry rice with plucked. very good (I would have slept completely without anything else.) we were looking forward to: chicken breast in pralinen molsauce and sesame, pork steak in green tomato sauce with feta, pork fillet in soot sauce with mango and granatapfel, rolled taco, burrito, vegetable tomato stadiums, bean must be relapillachips, mexican jali there were also guavacomole, creamfrog, salsa and a cactus cream with meslin addition. everything was cost to us if I should emphasize something: the chicken breast with the barely reminiscent mol sauce, lubricated with 24 crumbs and bright sesame. very tasty. but also the herbal tostates were very quickly empty. at the end we had to fight and felt confirmed as two tables continue to serve the great culinary journey: tastefully everything was excellent by the bank and eating does not tear too big a hole in the budget.

Over a pond with waterfall and tempelruine spnts an Aztec bridge, past a 1000 year old tree, so there is not only in mexiko city, no also in carlsruhe. the restaurant El taquito is entered by an azectic vault. it is Friday, early in the evening, shortly after 17 o'clock. we have the choice, outside or inside. we moved it in, because a few years ago the el taquito has invested. in Mexican accessories, warriors from stone, Maya`s, yellow, green and red colors. on the deck hang funny five rubber leaves, they crawl to the guests fresh wind, a nice gimmick. we suck in the ambiente of the Mexican dust collectors and feel almost like in the Aztec holiday. I like to remember the wm 1982 in mexico with the chubby pierre littbarski called litti, which disappeared after its active career somewhere in the far east. we have reserved in advance, but we were sure, even if we come an hour earlier, we should get a table. so it was also nice, in the midday time a Mexican lunch table is offered and in the afternoon the el taquito has warm kitchen throughout. Yesterday evening I already downloaded the menu on the smartphone I already knew which spiky spicy eating should expect us. when reading the menu, its variety of interesting sounding dishes, from mild to picant to very sharp, making choice anything but easy. we look around, in every corner there is a Mexican accessory, there is only lacking that bully herbig as winnetou dressed from the artificially created heck jumps. in the menu, the foods are primarily inspired by the North Mexican cuisine. Mexican recipes from the north are bark-based and are more likely to be under the Spanish colonial influence, which is also the reason why the dishes are not so sharply seasoned here. what my wife really likes, because she doesn't like to eat sharply. some dishes are also from South Mexico. another note from the menu: in the south mexicos, eating is more oriented towards the indio tradition, which deals much with chili. the tradition of the maya flows here quite strongly with what explains the high mais proportion in the directed. the guests are cooked in the el taquito and sauces, most of which are tasted with chili in a variety of sharpening. the well-known maistortillas are added. we are hard to do, my wife has lust on enchilada or burrito, I have lust on the great Mexican culinary journey (from 2 people for a total of 48 euro,) which connects north south and the regional Mexican cuisine and consists of six small single dishes. 1)Puebla: pechuga de pollo en molecular poblano chicken breasts in a famous sauce of 24 seasoned. 2)Mexico D.F.: lomo de cerdo en salsa verde swarms in a sauce of green tomato and mild chilis and coriander. 3)Hidalgo: barbacoa de cordero lamm gedünstet in bananenblatt. 4) oaxaca: mancha manteles (table cloth stainer) pork fillet in soot sauce with fruit. 5)Sonora: bistec de res ranchero rumpsteak prepared on farmer art. 6)Jalisco: taquitos small tortillar heaps filled with chicken. that sounds tempting, but my wife has considered if we will do all that, because this year it was very warm in the local area. Friday was the first warm day in the april. I write here in the text, I forget to mention that was forgotten to turn the heating (below the tables) down from maximum. I swung my head to the special plate, my favorite since eh and ever: special plate “cross through the Mexican cuisine” means :Schweinesteak in salsa verde, rolled taco, chicken breasts in mol poblano, chili con carne, bohnenpüreee with tortilla chips, a highlight. a special plate for 2 people is also offered, but without baked bananas and without chilli con carne, but with pork fillet in nut sauce and mango. for just 41 euro this should be our favorite today. to drink it with me a king ludwig from the barrel (0.5 for 4.50), my wife chose a cola light, the standardized known Mexican thirsty. After about 35 minutes, a large cast iron (ball) pan came: special plate “MEXIKO LINDO” for 2 people (41 euro) on this plate are represented by the three main flavors mexikos: the visually placed us in a first “Oh” and “Wow” looks good. I just need to taste. in the middle was the very fluffy and airy lightly seasoned curry rice with heap. very good (that I could have slept completely without anything else.) we were looking forward to: chicken breasts in chocolate molecular sauce and sesame, pork steak in green tomato sauce with feta, pork fillet in soot sauce with mango and granatapfel, rolled taco, burrito, cuteostades, bonmus with tortillas There were also guacomole, cream fraich, an salsa and a cactus cream with meclin addition. We have tasted everything if I should emphasize something: the chicken breasts with the scaryly reminiscent molecular sauce, tasted with 24 crumbs and bright sesame. very delicious. but also the minutostates were quite quickly empty. at the end we both had to fight and felt confirmed when two tables were served on the great culinary journey: tastefully everything was excellent by the bank and eating also does not tear too big a hole into the budget.

Over a pond with waterfall and temple ruins a Aztec bridge, past a 1000 year old tree, so there is not only in mexiko city, not even in carlsruhe. the restaurant El taquito is registered by an azectic vault. It's Friday, early in the evening, just after 5:00. we have the choice, outside or inside. we moved it into because a few years ago el taquito invested. in Mexican accessories, warriors from stone, Maya`s, yellow, green and red colors. On the deck hang funny five rubber sheets, they crawl to the guests fresh wind, a beautiful gimmick. we suck in the surroundings of the Mexican dust collectors and feel almost like in the Aztec vacation. I like to remember the wm 1982 in mexico with the chubby pierre littbarski called litti, which after his active career disappeared somewhere in the east. We reserved ourselves in advance, but we were sure, even if we come an hour earlier, we should get a table. so it was also nice, during the lunch time a Mexican lunch table is offered and in the afternoon the El taquito has warm kitchen everywhere. Yesterday evening I have already downloaded the menu on the smartphone that I already knew which spicy spicy food should await us. when reading the menu, its variety of interesting sounding dishes, from mild to piquant to very sharp, the choice anything but simple. we look around, in every corner there is a Mexican accessory, there is only lacking that bully herbig like winnetou dressed by the artificially created hedge. in the menu, the dishes are mainly inspired by the North Mexican cuisine. Mexican recipes from the north are bark-based and are more likely to be under the Spanish colonial flow, which is why the dishes are not so sharply seasoned here. what my wife really likes, because she doesn't want to eat sharply. Some dishes are also from South Mexico. another note from the menu: In the south mexicos, food is more oriented towards the indio tradition that treats much with chili. the tradition of Maya flows very strongly with what explains the high mais content in the direction. the guests are cooked in the El-Taquito and sauces, most of which are tasted with chili in a variety of dishes. the known corstortillas are added. We are hard to do, my wife is looking for Enchilada or Burrito, I am looking for the great Mexican culinary journey (of 2 people for a total of 48 euros), which connects North-South and regional Mexican cuisine and consists of six small individual dishes. 1)Puebla: pechuga de pollo en molecular poblano chicken breast in a famous sauce of 24 seasoned. 2) Mexico D.F.: lomo de cerdo en salsa verde swarms in a sauce of green tomatoes and mild chilli and coriander. 3)Hidalgo: barbacoa de cordero lamm gedünstet in the bananenblatt. 4) oaxaca: mancha coats (table cloth stain) pork fillet in soot sauce with fruit. 5)Sonora: bistec de res ranchero rumpsteak prepared for art. 6)Jalisco: Taquitos small Tortillar Heaps filled with chicken. that sounds tempting, but my wife has thought out when we will do all this, because this year it was very warm in the local area. Friday was the first warm day in April. I write here in the text, I forget to mention that was forgotten to turn the heating (under the tables) of maximum. I turn my head on the special dish, my favorite since eh and ever: special dish “through the Mexican cuisine” says:infinite in salsa verde, rolled taco, chicken breast in mol poblano, chili con carne, bohnenpüree with tortilla chips, chili jalapeño, baked banis a highlight. A special dish for 2 people is also offered, but without baked bananas and without chili con carne, but with pork fillet in nut sauce and mango. for only 41 euros this should be our favorite today. to drink it with me a king ludwig out of the barrel (0.5 for 4.50), my wife chose a Cola light, the standardized known Mexican thirst. after approx. 35 minutes came a large cast iron (ball) pan: special plate "MEXIKO LINDO" for 2 persons (41 euros) on this plate are represented the three main tastes of Mexico: the visually placed us in a first "Oh" and "Wow" looks good. I just have to taste. in the middle was the very fluffy and airy slightly spiced curry rice with heap. very good (which I would have slept completely without anything else) we were looking forward to: chicken breast in chocolate molecular sauce and sesame, pork steak in green tomato sauce with feta, pork fillet in soot sauce with mango and pomegranate, rolled taco, burrito, cuteostades, beansm with tortillas There were also guavacomole, cream fraich, a salsa and a cactus cream with meclin addition. We cost everything if I should emphasize something: the chicken breast with the barely reminiscent molecular sauce, lubricated with 24 crumbs and bright sesame. very tasty. but also the minutostats were very quickly empty. at the end we had to fight and felt confirmed when two tables were served on the great culinary journey: tastefully everything was excellent by the bank and did not eat too big a hole in the budget.