PANG TAQUERIA REVIEW: Michelin Mexican in Taiwan. Authentic Mexican fare in the heart of Taipei
PANG TAQUERIA REVIEW: Literally, tucked away in Taipei’s Da’an District, Pang Taqueria might be small in size, but it’s making big waves in the local food scene due to its exquisite and ever so authentic Mexican food. So much so that our friends from Michelin have awarded then with a Bib Gourmand. Rock n Rolls guys!!!
With its vibrant orange tables and an open kitchen (my favourite), the atmosphere is more laid-back lunch spot than fine dining. However, don’t let the casual setting fool you; the food here is anything but ordinary. Chef Charles Chen, a self-confessed Americophile, brings his fine-dining experience to the table, crafting tacos that are both authentic and innovative. The cochinita pibil taco, featuring slow-cooked pork shoulder, house-made habanero salsa, and hibiscus-pickled onion, is a standout, offering layers of rich, complex flavours that you will find are hard to forget.
What sets Pang apart is its commitment to quality and authenticity. The corn tortillas are made in-house daily from locally-grown corn, providing a perfect base for the array of fillings. The elote, a grilled corn salad with crumbly feta, onion, cilantro, and a spicy crema, is another must-try, with its addictive smokiness achieved by individually blowtorching each serving.
It’s no surprise that Pang has earned a spot in the Michelin Guide Taiwan 2024 as a Bib Gourmand selection, recognizing its good quality and value. So, if you’re in Taipei and craving Mexican fare that hits all the right notes, Pang Taqueria is right up there, as you will soon find out, folks…
You may have seen the recent Medium Article from Islifearecipe.net, see above. Well, a colleague of mine read that. His lovely lady is Mexican and he recently asked for a Mexican restaurant recommendation in Singapore, somwhere with authentic Mexican food. I recommended Nixta but he had been before. I also recommended our mates at Mami’s Tamales – they went and they loved it.
Then they read our Best Mexican Restaurants in Asia review on Medium. This review contains Michelin Mexican Restaurants, including Pang Taqueria, Papi’s Tacosand so on. By chance He happened to be with his lovely lady in Taiwan, so off they trotted…
Pang Taqueria Restaurant Review, by Islifearecipe's first ever guest writer: Matthew Nixon (welcome to the crew...)
With the enormous range of culinary delights in Taiwan, my first thought is always to indulge in dumplings, beef noodles, and pineapple tarts, washed down with some milk tea. Tacos are not something my mind wanders to when asked what’s for dinner in Taipei. However, when the food extraordinaire Mr Brian Kennett mentioned that there was a great Taco place in Taipei, I had to try. Conveniently, when his write up on IsLifeARecipe for Best Mexican food in Asia dropped, I was in Taipei. I took this for a sign that the gods of food were smiling on me, and I had to give this a try.
On a warm Sunday afternoon, we strolled into Pang Tacos, in downtown Taipei and were quickly seated. There is a waiting list, but we managed to get there right on opening time and avoid the inevitable queues that come with a Michelin rated resturant.
The menu is simple and heavily focused on the taco. This isn’t your 2 for 1 frozen margaritas Mexican, this is the real deal taco, Mexican street food style. We ordered one of each of the tacos as we wanted to see how the chefs approached this.
We started with charred corn, feta, and the chefs own spicy sauce. Once mixed, this tasted like it had come straight from a Mexican street corner. A great start, and a good sign of what was to come.
When the tacos arrived, we knew this was legit. The tortillas were corn, and not flour. A small detail, but if ain’t corn, it ain’t authentic. We started with the chicken, and quickly reached for the range of condiments and garnishes that came complimentary with the meal. The sauces had citrus and chillies blended in, and were all home made. Nothing from the many ubiquitous hot sauce brands you see adorning the tables of most Mexican eateries.
The flavours were authentic, and bursting with flavour. The sauces added a nice touch of spice and zest, and everything felt balanced and no single flavour dominated the dish.
