Taqueria Adelina in Dixon

Robin and I wanted to take a break yesterday (May 9, 2015) from all the work we're doing, but where to go that's close by, not too expensive, and a place we haven't been in a while. Why Taqueria Adelina in Dixon?

So yeah, this is one of those place where the food is made with love. Here you can see corn tortillas being pressed and cooked fresh. The way I remember them when I was five years old in El Paso, Texas.

Don't take these for granted. Impossible to find in most parts of the USA, and store-bought is no comparison. 

So last time we were there, Robin got this, the Birria plate. Next time, we're both just gonna get this. It was even better, with more complex spice flavors. If you're in Austin, Borrego De Oro at South Congress & Ben White has a their own great version of Birria which I highly recommend. In fact, don't bother with anything else there.

It was my idea to also get this, their version of Cochinita Pibil, which is fabulous, nice sour orange and achiote flavors, the pork all tender and stringy. But you just can't beat the Birria. I'm sure everything else here is great too.

***********
2/21/2015
This is it. This is easily the best Mexican restaurant I've been to yet in California, and judging by today's lunch, by quite a margin. This place would be considered by many people the best Mexican restaurant in Austin if it was located there, and among the best by everyone else. They have the one intangible that all the best restaurants have: food made with LOVE.

We knew about a few places around Dixon we wanted to try, and this one happened to be the first one we went to, located in the heart of the historic old downtown Dixon, near the train tracks. There's been a little bit of renovation, but for the most part, these old buildings are funky. I'm pretty sure the wood floors in this building are original--bent and creaky--I hope they don't change that. I'm sure it keeps the overhead low, and that's a good thing. The plan was just to have one taco each and head to the next place, but when we saw Birria in the window, we hit the brakes hard on that tentative plan.

And here it is. Robin ordered the Birria, which around here usually means goat meat (mutton at one of my favorite places in Austin, Borrego De Oro). It was amazing. Tender, falling off the bone, stewed in a rich sauce. Notice the plastic bottles. Each dispensed some of the best salsa I've ever had, exquisite and singular, each one.

We made a good choice alright. Right after as we placed the order, I could discern the distinct sound of a wooden tortilla press rendering its magic. These fresh-made corn tortillas were brought to us piping hot. And if you're going to try to tell me that these are practically the same thing as store-bought tortillas, which is what you get at 75% of Mexican restaurants, then you need to understand exactly what I mean by the words "no comprende."

Oh bliss and heavens parted, I invoke the names of all the saints, and...OK, so here I ordered 3 Sopes, one with Birria, one with Adobada, one with Cochinita Pibil (Achiote! Sour Orange!). All three were spot on, and note the liberal sprinkling of Cotija. Here's another thing--besides food being made with love, the vibration in places like this is relaxed and easy and slow. With cuisine this good you want to take the time to savor the experience. 

Taqueria Adelina

183 N 1st St, Dixon, CA 95620

(707) 693-8989 · $ · Mexican