Mission at Del Fuego Taqueria

I’m ecstatic that New Orleans has finally upped its game when it comes to Mexican cuisine. If anyone asked me what I missed most about living in California, other than the fact that my whole family lives there, I would have to say two things: 1) the Pacific Ocean and 2) Mission burritos. Thankfully, a man after my own stomach, owner David Wright, opened Del Fuego Taqueria early this summer bringing the Mission burrito to the Crescent City.

A few months back, John and I visited Del Fuego Taqueria for the first time and in case you were wondering, I’ve been back many times since.  Located on Magazine Street just a hop from Napoleon Avenue, Del Fuego offers both indoor and outdoor seating and, on this particular occasion, John and I opted to sit outside. We kicked off our dinner with a couple of perfectly delicious, house Margaritas made with Souza Blue Silver and house made triple sec and fresh “limonada” or lemonade decorated with a heavy, salt rim.

First out was their “loaded” guacamole that was like a cornucopia of all the good stuff you can put in guac … plus a little bit more. After feasting on crispy, fresh tostada pieces weighed down with fresh avocado, chicharrones (Spanish for “cracklins”), tomato, onion, cotija, roasted poblanos, pumpkin seeds, bacon and pomegranate seeds (yes, I said pomegranate seeds), we were actually quite full. Nonetheless, we were still determined to try at least a bite or two of our entrees before we asked them to box it all up.

John got the “Cochinita Pibil de Costenos” which translated to mean a half-rack of St. Louis ribs that were slow-cooked in banana leaves with an achiote-spice rub and served with a side of black beans and pickled onions. The ribs were wonderfully heavy with heady spice and practically falling off the bone.

Seeing as I’ve raved about them in the past and missed them oh-so dearly, I simply had to have a Mission burrito. I chose the carnitas filling (slow-cooked and fried pork) that was also accompanied by the traditional Mission-style ingredients which include pinto beans, rice, queso, crema (or sour cream), salsa fresca, avocado, onions and cilantro. Let me tell you, it was like taking a bite of home. If my dish had a few whole, pickled jalapenos, sliced onions and carrots, all I would have had to do was close my eyes and I’d feel like I was sitting in front of La Cumbre. Thank you Mr. Wright, you have no idea how happy you’ve made me…