Mazunte Taqueria Mexicana

Inspired by recipes from grandmothers, 
friends, students and street vendors in Mexico

      We were happy to discover that Madisonville has its own (dare I say edgier) version of Bakersfield, and other taco joints that have popped up in the past few years.  The thing we liked about Mazunte (other than the food) was the interior.  I likened
it to someone's unfinished basement in the '60s or '70s with cement block walls and handmade touches using recycled wood and glass.  Add to that some splashes of color and one has a look perfect for today's cantina.  

Dexter and Friend
Enjoy the Counter Seating

      The seating and ordering process were not immediately apparent.  We were directed by the "taco lady" to place our order at the register and wait for a table to open up.  We ended up at the counter with log seats permanently attached to the floor.  The countertops are a good conversation topic while waiting for the food to be prepared.

Guacamole and Taco Chips

      We started with the Guacamole—smooth with chunks of pure avocado.  The chips are taco sized and puffed up.  They were a little oily, but tasty nonetheless.

Enchiladas

Eric chose the Enchiladas with pork and a verde sauce accompanied by varied cheeses, spinach, onion and crema.  Presented open face, the freshness was apparent in the look and palette.

Chorizo and Chicken Quesadillas

My selection was the Blue Corn Quesadilla with one of chicken and the other with chorizo.  Add to that roasted poblano chilies, black bean puree, salsa and crema, and I had two visually different and tasting pockets.  The accompanying rice had a nice sweetness to it that was a great pairing with the complex flavors of the entrées.  We both had a Mexican-Style Fresh Fruit Drink, but there are a lot of non-alcoholic and alcohol drinks from which to choose.

mazuntetacos.com