New York pal DY was in town and coming down with a cold, so I took him to newly opened Tacolicious in the Mission to get him a piping hot bowl of posole. Typically, these spicy Mexican soups are made with chicken, but the Tacolicious version had shredded pork swimming in a chile pasilla-tomato broth, accompanied by chunks of avocado, cotija cheese, crispy tortilla, cilantro and other herbs to add to the mix.
We of course had to try a bunch of tacos, it being Tacolicious. DY's fave was the Guajillo-braised beef short rib, while mine was the fried local rock cod with shredded cabbage and tangy crema as well as the taco of the week: the uber-rich and savory braised lamb in adobo sauce. Heck, they were all really tasty, stuffed generously as they were with deliciously tender meat. The chicken in mole sauce could've done with a touch more seasoning. But all in all, I enjoyed my meal, enhanced as it was by the "pasion"—a habanero-infused tequila margarita flavored with passionfruit and a good squeeze or two of lime.
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