Also, feel free to add your comments below. If one of your favorites is missing, please email us the details at and it will be added to the list. Here’s a pretty comprehensive list of the ones in Bucks, with a few notable exceptions outside of the county (as of May 2014). Whether you like authentic Mexican food, Tex-Mex, American-style Mexican or California Style, there are Mexican restaurants all over Bucks. Buen provecho! Mexican Restaurants in Bucks County and Nearby* Check out their menu at La Mexicana’s Facebook page and plan ahead. I’ll be back.Īlthough you can order in English, I think a bit of Spanish doesn’t hurt. Everything was fresh, nicely seasoned and just a bit spicy (with some salsa verde on the side to add some kick). We use the freshest ingredients in preparing our food to provide the best quality and taste. We offer a wide array of fresh food enchiladas plate, carne asada con camaron, club sandwich, tortas jumbo, wet burrito, carne asada omelette, tacos and shrimp cocktail. Instead I went for two tacos al pastor and a tamale, with a mango Jarrito to wash it down. Welcome to Taco Del Sol Located at 13165 SW Pacific Hwy. Unfortunately it wasn’t available, nor was the tripa. I had never had lengua before so I was really looking forward to trying it. Choose your meat and your “vehicle” for it: steak, chicken, barbacoa (BBQ beef), pork, buce (pork intestines), chorizo, al pastor (spicy pork with pineapple and onions), cueritos (pork skin) and, Kristofic’s favorites, lengua (beef tongue) and tripa (I’ll let you figure out that one). Tacos, tortas, gorditos, and tamales comprise most of the menu. Turn left and head to the back, where a deli counter and four tables form the restaurant portion of La Mexicana. If you are homesick for Mexico or any other Central American countries, this looks like the place to go. You walk through a colorful grocery, filled with both staples and specialty items for the Hispanic community. It’s in a small, nondescript shopping center just half a mile from the intersection of Routes 413 & 13 (on the right, heading north on Route 13). La Mexicana is a little hard to find but well worth it. She used to spend two days a week working at the Courier Times’ office in Levittown where one of her coworkers introduced her to La Mexicana, a small grocery and restaurant in Bristol. Kristofic is the News Director Courier Times. I decided to ask her to lunch at one of her favorite places. She seemed to have really done her homework and had all kinds of good information about where to go. One name that kept popping up in the Facebook discussion was Christina Kristofic. And there were so many places that I had never heard of! It was high time to do a post on Bucks County Mexican restaurants. I love Mexican food so it certainly caught my eye. It popped up on the Doylestown Facebook page last February and within an hour there must have been three dozen replies (for the full thread, click here). Per 1/2-cup serving: 276 calories (48 percent from fat), 33 grams protein, 1 gram carbohydrates, trace fiber, 14 grams fat (5 grams saturated), 104 milligrams cholesterol, 615 milligrams sodium.It all began with an innocent question. Will keep in the refrigerator for up to 3 days. If making ahead, shred meat and cover with reserved cooking liquid to keep moist in storage. When brisket is done, remove from oven and allow to cool. Roast brisket for 3 hours or until very tender. Add water to pan and cover tightly with foil. Place brisket on rack in a medium roasting pan. In a small bowl, combine garlic, onion, salt and pepper. Taqueria del Sol’s brisket tacos are 6-inch flour tortillas filled with brisket and topped with Pico de Gallo. Per 1/4-cup serving: 18 calories (8 percent from fat), trace protein, 4 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 10 milligrams sodium. Taco Del Sol is a locally owned and operated Mexican restaurant featuring breakfast, lunch and dinner. May be made up to 2 days ahead and refrigerated. In a medium bowl, combine tomatoes, onion and jalapenos. Hands on: 10 minutes Total time: 10 minutes Makes: 5 cups Per 1/2-cup serving: 181 calories (35 percent from fat), 7 grams protein, 23 grams carbohydrates, 7 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 10 milligrams sodium. May be made ahead and refrigerated up to one week. Using a fork, potato masher or other tool, mash beans until you reach the consistency you prefer. Continue heating for 3 minutes, then add cumin. Add onions, garlic and jalapenos and reduce heat to medium. In a large saucepan, heat oil to very hot. When gauging quantities, 1 pound of dried pinto beans makes about 6 cups of cooked beans. For this recipe, you can use either canned pinto beans, or do as the restaurant does and cook up dried beans.
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