Watts for Dinner: Turco adds a twist to taco landscape
I love tacos. We have been in a serious relationship for many years now. So, I was giddy as a schoolgirl when I saw the sign go up for Turco Taco. And waiting for it to open, well, was like waiting for Christmas Day.
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Finally, that day has arrived. And for the sake of due diligence, I feasted twice at this restaurant before writing this review. I would do anything for my readers.
Things got off to an appetizing start with the “Quesadilla Con Puerco” ($7.75) or pork quesadilla: marinated pork and onions with Chihuahua cheese and rajas in poblano, a cream sauce made with poblano peppers.
First off, carnitas tacos are my favorites. And this obviously drew plenty of inspiration from that dish, with a nice twist. Confession time: I do prefer quesadillas with corn tortillas, but that slaps in the face of tradition I suppose. This dish is a can’t miss. I highly recommend it.
Our first tacos were al pastor ($3.75 each), soft corn tortilla, marinated pork, pineapple, pickled onion, and cilantro on a soft corn tortilla. The pickled onion is also a nice twist. I’m accustomed to the pineapple being roasted with the meat; while with this dish it seemed more an afterthought, it was still a nice garnish.
There are gobs of meat in each taco. Especially if they peg you as a first timer. Our second visit was scaled back a tad. I will wear a disguise next time.
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Our next tacos were tinga con pollo ($3.75 each), featuring a crispy corn tortilla, chicken in chipotle crema, romaine, radish and cotija cheese. Typically, tinga is chicken marinated in a tomato sauce, but the chipotle crema was the star of this show. Again, a nice twist that defied expectations. The shell was nicely done; not too crisp or stale; not oily. Just right.
As for dressing your quesadillas and tacos, don’t fret. There’s a salsa bar, with several reds and a green to choose from, including chile arbol, tomatillo molcajete, hot chimichurri and picco de gallo.
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You’ll find many organic, vegetarian and gluten-free options. Matter of fact, everything seems to add a health conscious spin to food primarily seen as an indulgence.
Speaking of indulgence, for dessert you can choose from churros con chocolate and dulce de leche or a variety of pelletas, Mexican ice creams on a stick.
All told, Turco Taco adds something special to Southwest Florida’s taco landscape.
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If you go
- 410 9th Street North, Naples