The poblano and corn taco at Tacombi is not the most obvious choice, but it’s one of the best. Poblano peppers are roasted first, then cooked with local sweet corn off the cobb and combined with Mexican sour cream — a saltier version of the American favorite. The tasty mix is spread generously over two soft corn tortillas and topped with grated Cotija cheese. If you like it hot, ask for the green sauce: a spicy mix of jalapeño, cilantro, onions and green tomatoes. An order of two sweet, creamy poblano and corn tacos will whet your appetite for more Tacombi tacos like the crispy fish or the unexpected breakfast taco that’s available all day.
Editor’s PickCelia Sin-Tien Cheng | April 25, 2011
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