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Fiery Diabla sauce at El Rey Del Taco 2 (or is that its real name?) 

click to enlarge Chewy chunks of breast meat swim in a seriously spicy sauce that’s notably acidic and tart, like a tomato-onion gravy maybe hit with white wine or vinegar. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Chewy chunks of breast meat swim in a seriously spicy sauce that’s notably acidic and tart, like a tomato-onion gravy maybe hit with white wine or vinegar.

El Rey Del Taco 2, 3878 Maizeland Road, 418-2708

The sign on the marquee says El Rey Del Taco 2, as do business cards inside at the host stand, but grab a sit-down or to-go menu and you’ll read El Rincon del Taco as the business name. I’m confused. I inquire. I’m told the ownership hasn’t changed but they’ve been slowly changing the business name to El Rincon del Taco over the last year. Either way, the majority of the menu’s the same too, but after I ask about new items I’m directed to two chicken entrées, each $11.99. I opt to skip the chipotle cream option for the Pollo a la Diabla plate, because where there’s fire there’s fun.

Chewy chunks of breast meat swim in a seriously spicy sauce that’s notably acidic and tart, like a tomato-onion gravy maybe hit with white wine or vinegar. I don’t get any details from the staff, but I do take advantage of the rear self-serve salsa bar, where an array of stainless steel pans contains five differently spiced salsas plus limes, cucumbers, pickled onions and carrots, jalapeños and slaw. I load up a few garnishes and take my bounty to-go.

A few minutes down the road I eat on my truck’s hood, smearing sour cream and guac over warm corn tortillas and scooping in the fiery chicken with some decent refried beans and Mexican rice. All in all a fine meal, if a napkin slayer. 

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