Even among the most indecisive group of friends, I think you’d be hard-pressed to find someone who would say no to succulent tacos and $5 beers just a 10-minute walk away from the Olympic Oval. Yet, Native Tongues’ great vibes and happy hour deals remain largely untapped by the student population.
The restaurant has an elevated vibe without feeling stuffy, filled with eclectic tropical plants, Mexican decor, and plenty of natural light. It’s the type of place that’s normally a bit pricey for a student budget, but during their happy hour (running Mon-Fri from 2-4pm and Sun-Thurs from 9pm onward) all tacos de guisado are 25% off, and classic margs & draft beer are 50% off!
Taco Time
“Guisados” means stewed, and tacos “de guisado” are filled with pre-cooked braised and stewed meats as opposed to grilled-to-order meats. I tried all their meat-based tacos de guisado so that you don’t have to (how selfless of me)!
First up, the birria taco is made with braised beef in Mexican adobo (smoky chili marinade) sauce. It’s everything you’d expect; rich, savoury, and earthy, with a substantial mouthfeel while not being overly chewy. Unfortunately, it doesn’t come with the consommé usually associated with birria tacos, but the meat is rich and moist enough so that you don’t miss it much.
The tortillas themselves are flexible and moist, with a perfect amount of corn-y flavour. According to an old article, Native Tongues’ tortillas are not only freshly handmade with a special variety of Mexican corn, but they also practice nixtamalization where the corn is soaked and cooked in an alkaline solution, making the final tortilla more pliable, nutty, and even nutritious.
(Idk if they still follow such a process after expanding over the years, but until proven otherwise I’d like to believe the tortillas are still epic…)
Next up is the cochinita pibil, which consists of pork slow-roasted with citrus and achiote (AKA annatto, a peppery and sweet spice). It was perfectly juicy, with vibrant acidic notes that complement and let the flavour of the pork shine through.
Third on deck is the classic carnitas (pork slow-cooked in lard), which is super fatty and literally dripping with juices, but a little less flavourful than the cochinita pibil. It’s still good, of course.
Last but not least were the lamb barbacoa tacos, and if you read my last food post then you know that I love lamb 😋. These tacos were no exception, and they tasted like the lamb equivalent of the beef birria tacos. The earthy taste of lamb was subtle but present; I think these would appeal even to those who often find lamb too gamey.
All the tacos also come with red and green sauces. The red sauce is a little spicier with a rich and smoky flavour, while the green one is a bit more fresh and citrusy. I personally preferred the green one for its acidity, but you can’t go wrong with either.
Overall
If you couldn’t tell, I thought all the tacos I tried were miam-miam-miam (best taco fillings I’ve ever had!), but if I had to choose, my favourite would be the cochinita pibil.
Outside of happy hour, the tacos I tried were either $4.99 or $5.99, and 14oz draft beers started from $8.50, making them around $4 per taco or beer during happy hour.
So even though it might not be cheap enough to start slamming down tacos between classes, I think it’s a perfect place for post-exam celebrations with friends if you’re looking for a change of scenery from the Den.
Some might even consume tacos and beer before walking twenty minutes to a final exam, thus providing the perfect recipe to reach Ballmer’s Peak, and obviously ace said exam (not that I am endorsing such behaviour).
Either way, it’s slightly unfortunate that I only discovered Native Tongues right before graduating 😔 (better late than never though).
Hope this gave you an appetite for Mexican tacos!
– Ana
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