Since January 2011, every time I go to The Black Hoof (928 Dundas Street West), I order the current iteration of their pork tacos. It began as pig’s head tacos (see below) and has evolved to the dish we see today – the pork carnitas. Despite tweaks, the core flavours have remained: lime, cilantro, guacamole, and delicious pork. We get varying amounts of texture and crunch from the accompanying bits – from fried pig’s ears to pork rind. I love the combination of intense flavours when I eat this. So good, that sometimes, I order this for dessert!
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