Taco de Barbacoa
Overstuffed with tender, shredded goat meat, the barbacoa at El Globo had a strong goat flavor, with less of the chewiness that goat can sometimes have, since the barbacoa was stewed until the meat fell apart. Topped with chipotle salsa, the spiciness mixed with the onion and cilantro for a fresh bite, and the soft but sturdy earthy tortilla brought everything together.
At El Globo, they make all kinds of masa dishes. Aside from the aforementioned tortillas, you'll find huaraches, quesadillas, picaditas, and gorditas too.
Carnitas, al Pastor
The carnitas at El Globo are particularly fatty. Not greasy. Small chunks of soft fat float throughout the tender pork, giving the meat flavor and adding texture. I topped this one with the acidic but mild salsa verde. My one complaint was that there were not many crispy bits to take it to the next level of texture, but otherwise a great version of carnitas.
The tacos al pastor were nice, too, with a fun addition of soft, almost caramelized onions along with the chopped raw onion and cilantro. It tasted like al pastor should —spiced and seasoned and tinged red. The meat was good, but what really made the taco special was the tortilla.
The tortillas had more bite to them, they didn't fall apart even under so much meat and salsa. Freshly made tortillas have that little something extra.
Tinga de Pollo Quesadilla
A very large quesadilla, made to order, filled with shredded chicken and a thin layer of white cheese. I like my tinga spicy, and this wasn't, but a few squeezes of the chipotle salsa made all the difference. Served with a mini salad of shredded lettuce and a tomato slice.