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Mescalito: One of the city's favorite dishes got its own place, and rightly so

Because the corona may have shaken the world of food here, but some people have managed to look it in the white of the eye - and think

Yaniv Granot

16/01/2022

Sunday, 16 January 2022, 08:15 Updated: 08:23

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A Mexican brother was born.

Mescalito (Photo: Walla !, Yaniv Granot)

It is almost impossible to talk about the attention deficit disorder of the Israeli culinary world without engaging at length in the paradox of Mexican food. After all, everyone loves him, swears to him, worships him. Many even swear they lost things in Tijuana. Others insist they found them in Oaxaca. Still, it does not really work here, right?

that is, working at the level of noise and hype, definitely. Just a few months ago I wrote right here about a particularly tempting Tel Aviv tacos pop-up that managed to hold itself in the air for an entire week (and that too with an asterisk, because it was open once a week). The owner of another stall, a few hundred yards up the exact same street, told me they "do not serve tacos at lunch." That stand was called - and I'm not kidding - "De Taco."

These two wonders, for their potential, have closed with a promise of an imminent comeback, so the sentence is still frozen.

Others, especially those who have "adapted to the Israeli palate", are a little more successful, although it is quite clear at this point that the best Mexican street food in Tel Aviv is probably in Jerusalem (Tacos Luis, I'm talking about you).

"Mescal" is well aware of this volatility, and in contrast to all of these has so far refrained from drifting in the current.

Emphasis on "until now", because from now on there is also "Mescalito".

Come early

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melting point.

Mescalito's helmet (Photo: Walla !, Yaniv Granot)

There are places that close after one time, there are places that insist on opening.

The spices from which the two are made are better and more nutritious for your body

The successful Florentine restaurant has been closing more than a decade of low-radar, high-satisfaction aviation within the neighborhood. About four years ago it decided to shake up the dusty joints a bit and carry higher, sharper and more Mexican, but the successful process was interrupted shortly after the bat wing economy from China, and at the height of the second wave its people thought, simply but seriously, "there might be no more restaurants."

This process, and these thoughts, and the incessant waves, led to the establishment of a targeted delivery system (for Mexican food since it is possible to eat after a scooter), and to an exponential leap in the consumption of masculine burritos. They also led to the understanding that this burrito needs a place of its own, which will only complete the process that the restaurant is supposed to go through.

Half a year later, and 350 meters east of there, all the elements - epidemic and restaurant, business and processes - came together in the same "Mescalito", a separate and independent Mexican street food stand, which opened in what is probably the beginning of the fifth wave.

There are places that close after one time, there are places that insist on opening.

The spices from which the two are made are better and more nutritious for your body.

20 minutes long, and happy

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Normative incarnation.

Mesquito's burrito

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Mescalito's menu is focused of course, predictable of course, and yet tempting (of course)

Mescalito's menu is focused of course, predictable of course, and yet tempting (of course).

A huge oven in the depths of the kitchen - logs of wood and smoke and long hours and everything - is responsible for chunks from which five filling options are added, and these in turn can be matched to four platforms.

complicated?

In other words, you choose in the first stage between barbecue (beef ribs and neck, NIS 56), lamb barbecue (lamb shoulder and beef shpondra, NIS 62), folded pork (shoulder, shank and pork belly, NIS 58), shredded chicken (NIS 54) or Roots (vegetarian option based on root vegetables and lima beans, NIS 52).

In the second stage, you choose why this mixture comes in - a burrito, three taco units, two casseroles or a bowl.

Intended for anyone who has complained

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Mobbing only helps

The casserole was successful, mainly due to the chicken chunks loaded into it, and their harmonious combination with the mozzarella

We went for the lamb barbecue barrito (comes by default with rice, beans, avocado, lettuce and salsa, but without cheese, which requires an extra 5 shekels), and the shredded chicken casserole (with salsa and mozzarella).

The first was very tasty. She survived the ride home successfully, and some would say that the mobbing even improved it, giving all the ingredients some more quality time together before the defeat. The meat mixture was excellent and in good quantity, but the lamb flavors, distinguished by their characteristics, were slightly dimmed inside the tortilla. The latter was rolled into a normatively sized burrito, more in the Tel Aviv direction and less “chipotle” style, and managed to close out a beautiful meal on its own.

The casserole was even more successful, mainly due to the chicken chunks loaded into it, and their harmonious combination with the mozzarella, one that allowed each side to demonstrate in its own interests. Just note that as a delivery, this is a dish that requires another light heat stroke at home, mainly because no one wants to eat cold "toast".

Stuffed Festival, Kegel Festival

Food of yesteryear in today's pop-up

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Mexican neighborhood, in a good section.

Mescalito

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There is no way to write about food in Tel Aviv without the need for verbal spirals every week whose bottom line is simple, uniform, and sharp - this city will cost murder

And now - for the price.

There is no way to write about food in Tel Aviv - and street food is food for all intents and purposes - without the need for verbal spinning every week whose bottom line is simple, uniform, and sharp - this city will cost murder. Occasionally I settle for a sentence that shouts out of the text, other times I sting on the way, and in rare cases I leverage a place with "old-fashioned" prices to commend.

This is just my way of saying what's clear even to the oligarchs in the eateries - Sabih scratches the 30s, the pita looks down on the 50s, and because the trend is not going to reverse suddenly, we now get a burrito located north of the 60s. Take the lamb barbecue, put cheddar (5 shekels, remember), shipping and tip, and welcome to a world where you already barely get more than 100 on the lunch.

I'm old enough and petty enough to remember how 62 shekels would buy you two burritos, but that's not the point, and it's probably not the same burrito either.

The point is, quite simply, that this is not the same city either.

The sound of the crunch

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The good people of "Mescal" are not to blame for this consumer brant, and it would not be fair to make them its symbols.

They do a decent job at the parent restaurant, and the move from "Mescalito" is not a mythological robbery like the satellite channels of Sports 5, God forbid.

On the contrary, one of their flagship products no longer matched what they saw in front of their eyes when they looked at a restaurant, and instead of cutting and disappointing, they preferred to build him a new home.

The result is a fast stall, the most street there is, on the outskirts of the neighborhood.

In the first days of running, the stove was lit here as early as five in the morning, and this fact alone indicates the degree of investment and good intentions.

Everything else - from defeat to pocket - also testifies to us.

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Tags

• Mexican food

• Burrito

• Taco

• Mescal

• Florentine