After devouring Don Artemio’s nopalita tacos in Fort Worth and eating this pork chop taco, I detect a slight pattern. Some of these tacos are on the top 50 list because they are uniquely unique. Not to say this wasn’t a good taco. It was. Garcia’s brings you a plate with, as promised, no instructions on how to eat it. This is a pork chop served inside a flour tortilla. Given that the pork chop is bone-in, I do not advise eating said taco without some slicing and dicing.
The chops are deliciously seasoned with salt, pepper, and sear. You can just eat the chop and use the tortilla as the associated carb. Or you can do like I did: ordered guac for the plate, carefully cut the pork from the bone, and ate it like a taco like God (and Texas Monthly’s taco editor) intended.
Garcia’s is pleasantly lo-fi and”insider:” a place only the locals know about. I sat at one of the four or five spots at the counter. And the place was hoppin’.
Only forty-four tacos to go.
Garcia’s Mexican Food; 842 Fredericksburg Rd, San Antonio, TX; (210) 735-5686
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