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Dos Quality & Flavor

6511 Ingram Road, Suite 101, (210) 267-5143, From our review: If you want an example of how to be baller on a budget, look no further than Dos, a tiny but tight new burger joint that has its act together. Launched by two brothers (hence, ahem … ), Israel and Raul Armando Cepeda, the space has all of about 20 seats (and a drive-through window). Unless one of them is a graphic designer, in addition to being budding burger barons, the two bros hired somebody to do a simple but effective logo, the colors and style of which carry through into the restrained décor and a nifty little takeaway menu. But these are just the visuals. Los hermanos have also developed a short but well-curated menu of burgers (quatro), one chicken sandwich, one taco plate, and empanadas (dos sabores). None of this would be especially distinctive if it weren’t for one unique factor. Common to Northern and Northwestern Mexico, discada finds itself in the tacos and on the most opulent of the burgers. A blend of meats that, traditionally at least, is griddled on an agricultural implement, the chopped mix is named for the disc that’s pulled in series behind a tractor to till the soil. There being no signs of agricultural activity at Dos, we can assume that a more standard flattop is used to cook their custom, chopped and marinated blend of bacon, beef, pork, smoked sausage and chorizo. With that much flavor power, you might think that any beef patty would be overwhelmed. But no. Maybe “always fresh meat” accounts for part of it. Bracketed by a just-crusty-enough potato bun from 4 Kings Bakery in Universal City, the Discada Burger’s equally crusty beef patty maintains a pink interior and holds its own with the assertive topping; chopped lettuce, a mantle of melty Monterey jack and a veil of creamy Ipanema sauce (mayo, cilantro and a hint of jalapeño) round out the presentation. An accompanying order of skinny fries didn’t rise to the same heights, but neither did it profane the package. • W I N T E R



Profile for Euclid Media Group

Flavor Winter 2018  

Flavor Winter 2018