Best Of 2012: Taqueria
Monica's Taco Shop has it all: burritos, tacos, enchiladas, tostadas, tortas and quesadillas. Enormous portions and fresh ingredients, always complemented with two delicious homemade salsas, make for an instant winner — or more specifically, a seven-year-consecutive Best Of winner. If you enjoy a nice burn with your Mexican food, pick the red salsa over the green. A Monica's employee says the red starts with japones chilies (tiny peppers that weigh in at around 35,000 Scoville units). With a bit of vegetable oil, the chiles are "crisped up" on the grill before they go into a blender with garlic, tomatoes, oregano and some salt, giving it the perfect kick. — Kiki Lenihan
So there I am, driving to Denver with a fresh Monica's breakfast burrito steaming in my hand, burning my mouth each time I bite, yet I can't stop or wait for it to cool. I'm inexplicably compelled to suffer gloriously onward. Is it the chorizo? The salsa verde? Who cares. It is epic.