Your virgin visit to everyone’s favorite Tijuana transplant can be a little daunting. Here’s how you can Gordo like a pro:
Where do I go? Jump in the right line for your preferred protein. The most popular is spicy-sweet pork adobada. At the busy Strip location, there are two adobada lines; another offers carne asada and chorizo, and a third serves more exotic meats like tongue, tripe and brain.
What is that stuff? The updated menu board conveniently explains that sesos is cow brain and buche is pork stomach, but you might encounter more mysteries. Sopes are corn cakes topped with whatever you want. Mulas are sort-of sandwiches, tortillas filled with meat, griddled cheese, guacamole, salsa, onions and cilantro. A vampiro is the same, only the tortillas are extra-crispy, like a stacked tostada.
What if I want more? Oh, it’s like that? Go for the campechana fries, topped with pork, steak, cheese, guac, peppers ... pretty much the kitchen sink.
Tacos El Gordo 3049 Las Vegas Boulevard South, 702-641-8228. Sunday-Thursday, 10 a.m.-3 a.m.; Friday & Saturday, 10 a.m.-5 a.m. 1724 E. Charleston Blvd., 702-251-8226. Sunday-Thursday, 9 a.m.-2 a.m.; Friday & Saturday, 9 a.m.-4 a.m.
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