Hold an eye fixed peeled for a small purple field of a constructing on the South Facet. Seems it’s the brand new drive-thru-only manifestation of Ro-Ho Pork & Bread, a San Antonio store famend for its Mexican-style sandos.
Flip in off Honest Avenue, then make a fast hook to the correct, continuing across the tiny construction to the menu on the again. Bear in mind your selections, although. On the diminutive order window, there’s nothing to jog your reminiscence.
It’s been years since I’ve been to a drive-thru of my very own volition. However I’ve favored Ro-Ho since its first days close to the Sanitary Tortilla Manufacturing facility simply west of city. I adopted the restaurant to its present iteration at 8617 N. New Braunfels Ave.
The brand new Honest Avenue spot seems to be the enterprise’ first foray right into a drive-thru-only operation. And the primary to be painted completely purple.
There was a sure DIY facet to all my orders — for varied causes that may change into obvious to the affected person. We will begin with the double-wrapped and carnitas-stuffed Taco Chilango. The bottom mannequin is simply two corn tortillas and pulled pork.
Totally accessorized, it turns into nearly luxurious. A very powerful improve comes within the type of crushed chicharrones which are, at the start, the right crunchy counterpoint to the pliant pork. Including them your self when you get residence ensures they received’t change into soggy in transit. Additionally don’t be shy about additionally including the included avocado crema and the chopped onion and cilantro. It’s all good.
Ro-Ho’s Taco al Pastor is claimed to be comprised of “rotisserie marinated pork,” and because it’s not possible to see contained in the purple field, I needed to take the restaurant at its phrase. The colour of the pork — purple with achiote and dried chiles — is correct, and there are many crisp edges.
The standard pastor spins on a tool referred to as a trompo topped with pineapple, which in my to-go pack seemed to be unroasted. But the fruit’s brightness performed effectively towards the pork. Diced purple onion is added to the accent combine. Once more, simply add all of it, adopted by a squeeze of lime.
Ro-Ho’s Gringa Taco makes use of the identical meat and extras, provides Jack cheese, and employs flour tortillas in lieu of corn.
Whereas takeout tacos are the last word meal-on-the-run, Ro-Ho’s signature Torta Ahogada — or “drowned” sandwich — requires just a little extra engineering. To not point out a some-assembly-required frame of mind.
Past that, you must make a vital determination on the order window: pork butt carnitas, pork abdomen (buche), cuerito (pork pores and skin) or a combination of the above. There’s additionally a vegetarian model. I selected a mixture of buche and cuerito.
If you get residence, there’s one other determination to be made. Your selection of filling can have been stuffed right into a birote, an in depth cousin of the Mexican bolillo roll, that’s been sliced lengthwise, then reduce in half throughout its equator. In road meals vogue, a gentle tomato-based sauce is available in a small plastic bag, its prime knotted shut. That is the medium during which to “drown” the torta.
I suppose you might simply open the bag and pour the skinny sauce over the sandwich whereas it’s nonetheless susceptible within the polystyrene container. Turning as required, you might look forward to the bread to get good and soaked — and make use of a knife and fork if crucial.
However this simply appears incorrect.
Another choice is to discover a shallow bowl, warmth the sauce, stand the halved tortas upright as a pair of tawny icebergs and pour the goodness throughout. This manner, utilizing your fingers, you’ll be able to hold dunking as you chew your method towards the pointed finish. Much less mess. Extra ceremony.
I like to boost the sauce with the 2 purple salsas, killers in their very own proper, that the restaurant supplies in tiny plastic cups.
However regardless of the method of consumption, it’s a ravishing sandwich.
The restaurant’s Ahogada hails from Guadalajara, however the Chilakillers could come largely from the artistic thoughts of chef-owner Jorge Rojas. Regardless of the origin, right here’s what you get: a mountain of toasty tortilla chips slathered with bean puree, beneficiant parts of your selection of meat — I selected carnitas — a extra modest quantity of bitter cream, feta, pickled onion and one other tied bag of the calmly spicy tomato sauce. As soon as once more, just a little salsa enhancement could also be a good suggestion.
Now pour the sauce over the tumbled pile — principally fancy nachos — and have at it. It’s much less messy than you may think.
There’s one dessert on the Ro-Ho menu. It’s referred to as Jericalla. Additionally a Jalisco native, it’s principally a lighter flan, cooked in a water tub and broiled a bit to attain a browned crust. I ate this one straight out of its crinkled aluminum cup. No ceremony there, but it surely made a satisfying finish to an admittedly extreme meal.
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