Braving the possible withdrawn stares, I decided not to wear skinny jeans and giant head phones as I headed into the latest food hot-spot to hit the Boston area. To tell the truth, at the time of writing this post, I have managed to make the trip to Lone Star Taco Bar 3 times in 3 weeks. I do not repeat restaurant visits back to back like this, so that in itself (and the title of this post) gives you a hint of how I feel about this joint.
Despite the emo-filled air, the interior, and the staff at Lone Star, and all super welcoming. The staff is happy to answer questions, or give you as much time as you like to just sit and chat. Granted, I have only been for lunch and it has never been super busy.
But let’s talk about the real reason you are reading the post…the food. Man, I am jonesing for it just planning what to right for this post! The food is, to put it simply, delicious. Everything is pickled, fried, battered, marinated or pulled in-house, and the second you take your first bite, you can tell.
Every meal here should start with the pickled jalapenos. If your lucky, you will get a couple of carrots in there too. Hoard them. They are delicious. The only bad thing I can say is that I wish they had more pickled vegetables, and that is a good thing!
The tacos are all phenomenal. They are brimming with flavors and textures that work together perfectly. I actually think the textures are what make these tacos a step above everyone else in the area….textures and pickled vegetables!
But let me get right to my very favorite dish, the Refried Bean Tostada. This thing is amazing. And priced at $4, this may just be the deal of the century! A taco and half of this tostada is enough to fill me up…and I eat…a lot.
The actual tostada is very obviously made in-house. The freshly fried crispness gives it snap, while all the other delicious “stuff” gives it amazing flavor. I say “stuff” only because the menu lists it as “crispy tortilla with house beans, ranchero sauce, napa cabbage and crema,” but there has to be something else in there. It is just too good to be that simple.
Obviously, I can go on, and on, and on about this place. But I won’t. What I will do is to tell you to get here as quickly as possible, before it gets any more hip than it is and starts to require a password to get in…