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Taco Quetzalcoatl

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by Jonathan Phoon (subscribe)
I love trying new food and new restaurants. My other passions are Origami www.weekendnotes.com/origami-classes-japan-australia-friendship-association/ and Pokémon www.weekendnotes.com/pokemon-center-tokyo/
Published October 2nd 2018
Tucked away in the suburb of Salisbury, Taco Quetzalcoatl's is a good place to enjoy a wide range of Mexican foods, ranging from familiar dishes such as tacos and burritos to lesser known dishes such as pozole, a soup consisting of pulled pork and dried corn known as homini. Some of their dishes are known to sell out quickly so it is advisable to phone ahead to check if they are available during your visit. All meals come with two types of salsa - one made with jalapenos and one made with tomatoes.

One of the lesser known Mexican dishes that can be ordered, Huarache is a dish consisting of smashed beans and various toppings served on a fried dough base made from masa, a ground corn flour that is the basis of tortillas. We particularly enjoyed the masa dough base, which had a bit of crispness and was not too tough. The marinated pork we chose for the topping was succulent with a delectable spiced flavour which was partnered well by the shredded lettuce and cheese.

Taco Quetzalcoatl's, Huarache, Adelaide
Huarache (Photographed by Jonathan Phoon)


Notable for using mole sauce as opposed to the expected tomato sauce, the pulled chicken in their Enchiladas was cooked just right and the mole sauce added a hint of bitterness to the dish. Mole is a term used for a number of sauces but generally, it contains a fruit, chilli pepper, nut and spices such as black pepper, cinnamon, cumin and chocolate. The tortilla the chicken was wrapped in was not too thick and a topping of grated cheese completed the dish.

Taco Quetzalcoatl's, Enchiladas, Adelaide
Enchiladas (Photographed by Jonathan Phoon)


We liked that the corn pocket of their Empanada was fried to golden brown as it did a good job of setting off the succulent beef filling we picked. The beef filling was flavoursome which prevented the dish from tasting bland. Much like the Huarache, the Empanada came with a serving of shredded lettuce and cheese to balance out the rich taste of the beef.

Taco Quetzalcoatl's, Empanada, Adelaide
Empanada (Photographed by Jonathan Phoon)


A good choice for those wanting some rice to go with their food, the rice in their Arroz a la Mexicana had a soft texture but still had a bit of bite to them. The addition of corn, peas and carrots added some firmness and the tomato the rice was cooked in gave it a slightly sweet taste. If you like a bit of a spicy kick, you can add the chilli sauces provided at the tables.

Taco Quetzalcoatl's, Arroz a la Mexicana, Adelaide
Arroz a la Mexicana (Photographed by Jonathan Phoon)


The right size for one, their Taco had enough filling to make eating it satisfying and some coriander provided an element of freshness. Be aware that the pulled pork is not as tasty as those typically offered at Western restaurants; you are expected to add the salsa and chilli sauce provided to create your own flavour. Other choices for the filling include marinated pork, beef, chicken, chilli con carne and a vegetarian option.

Taco Quetzalcoatl's, Pulled Pork Taco, Adelaide
Pulled Pork Taco (Photographed by Jonathan Phoon)


For drinks to accompany your meal, you can choose from among a selection of Mexican drinks. This is a place for those more interested in delicious food than the ambience.

Taco Quetzalcoatl's, Adelaide
(Photographed by Jonathan Phoon)


Taco Quetzalcoatl's, Adelaide
(Photographed by Jonathan Phoon)

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When: Mon-Fri: 11am-8pm, Sat-Sun: 12pm-8pm
Phone: 0419 934 608
Where: 18-28 Amanda Street, Salisbury, SA
Cost: About $10 per main dish
Your Comment
I've never heard of mole sauce, it was interesting to learn about. Thank you.
by Bryony Harrison (score: 4|12048) 12 days ago
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