When Enrique and Chela Gutierrez opened Teocali in August 2006, they wanted to stay true to their Mexican roots. They've since brought family recipes straight out of Teocaltiche, Jalisco, to dinner plates in Kansas City. That includes the staple known as the taco. And though we often have a hard time here deciding between the shrimp tacos and the fish tacos, in the end we usually go with the Tacos Puerto Vallarta. We're talking about two soft tortillas (flour or corn) stuffed with tender, perfectly seasoned chunks of tilapia and topped with lettuce, cheese and fresh pico de gallo. The tacos are accompanied by whole, tender pinto beans and Spanish-style rice. The real whammy to the taste buds comes with the side of chipotle sauce for spooning on top. It's a well-balanced blend of creamy, spicy, smoky flavor. Tasty.
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