Mexican food joint - “遊牧 to go Nomad” >>closing soon<<

Once i can afford a proper staff i should be able to chat! Right now just my 70+ yrs old Dad helping out and making mistakes here and there…apologies in advance, everyone!

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Cheers, Andrew! I make tacos, huevos ranchero (with poached eggs), chilaquiles, Molé…just no time…with the current menu i work over 14 hours already everyday :sweat_smile:

Please once you get the ball rolling get into one of those delivery services -Food Panda, Uber Eats, etc.- so those of us a bit far away can still enjoy the nice stuff.

Mmm tamarindo and jamaica, those are rare treats.

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Make some for weekend brunch and I am so there…with a handful of Latinos and at least 3 nostalgic Mexican students.

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I understand, but their charges are high, most likely can’t include delivery with my price…im already struggling :sweat_smile:

Sure thing! Let them know my Ancho peppers were flown in directly from Mexico a couple weeks ago! I use them for braising the pork for 10 hours and for the soup stock.

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Great wrapper

20190225_164507 :grinning:

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I interpreted the subject line as meaning there’s a new Mexican restaurant that’s preparing to go nomad.

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Thats sort of the idea…again once im well staffed it will happen! Stay tuned🙌

Just left there, I will return as it was quite good. I had the chicken chorizo quesadilla and the tortilla soup. I got the 10" size quesadilla. I liked both, probably the quesadilla a bit more and I consider myself a pretty average size guy and I was quite full and satisfied.

Some feedback on the recipes and the owner can certainly correct my assumptions if any are incorrect. The soup was a little non-traditional. It had carrot and cabbage in it and black beans (sometimes you have beans but not often). I’d do without those. It didn’t have tortillas which actually aren’t always added, or are added as some sort of mixture, so I didn’t mind. The stock was quite good, but I don’t think the tomatoes where roasted and I am not sure it had dry ancho chilies and/or roasted poblano, which are usually the main contributors to the smokey flavor you get in a traditional version. The creme fresh (I think), was too cold so it coagulated when added. If it were me I would work on this recipe a little more and do a little more research, again, just my opinion.

The quesadillas were quite good, but the chorizo flavor was a little lacking. I would maybe adjust the recipe of the sausage to be more flavorful, as when its added to the tortilla, cheese, and chicken, the Chorizo flavor falls off a bit. The side of guacamole, tomato salsa, and sour cream really put these over the top. Tasted really fresh and I enjoyed them very much.

I’ll be back, thanks for your effort…this is the type of food I miss the most from home and it is clear you are putting in a lot of effort to offer a quality product.

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I totally agree!

This too. I really enjoyed the pulled pork. Everything I had today was freshly prepared and delicious. I’ll definitely be back.

Guy

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The pulled pork burrito with sour cream and guacamole was delicious. Definitely way better than what I have had previously in Taipei and hope to be back soon. It’s slightly out of the way for me but delicious enough to make the trip a couple times a month.

I feel the flavor profile or preconceived idea of what Mexican food is might still keep the Taiwanese (non-ABC) away. Those who never had good Mexican before might shy away. As you get settled in you might try to add some “food porn” photos in the window. These days everything seems to have to be an Instagrammable shot.

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So glad to read a feedback like this. I didn’t roast the tomatoes, I simply wish I have more time or a staff, with this menu I am already working myself everyday for nearly 15 hours…
I did use dry Ancho pepper, it took me a great effort and $$$$$ to have them sent to me by air directly from Mexico, but since Taiwan has strict regulations with imported agricultural products, I was only able to get a small amount so in my recipes I cut the amount of Ancho, as I use it in roasting the pork as well.
I agree the chorizo is on the lighter-flavour side, it’s because I need to accommodate to the Taiwanese customers’ taste buds- pretty different from North Americans.
Tortilla soup has tortilla already blended in so it is slightly thick- the shredded cabbage is for presentation and a bit of texture. The stock is made from free range whole chickens and ancho peppers.
I’ve managed to secure fresh jalapenos and habanero peppers supply until May, poblano is being grown at the moment, still trying to get Serrano…at this pace I might end up without any sleep at all :sweat_smile:

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A few people did suggest putting photos up on the window but honestly I rather put Mexican flags up🙌

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Dried ancho. Common in Texas. As well as mole.P_20190226_221448

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Happy cat drooling over Roasted beef quesadilla😂IMG_20190227_233523_254

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I swung by “to go Nomad” earlier today to try more of their offerings. This time I ordered a roast beef burrito with some sour cream and a couple lashings of Nomad’s delectable habanero pineapple hot sauce. Wow, was this good! The beef is not like the usual carne asada I’m used to in Mexican cooking; instead Nomad serves slow roasted beef that flakes apart. It works brilliantly with the other carefully prepared ingredients, with the house-made hot sauce taking this burrito to the next level. Thank you Emma for this fantastic Saturday lunch!

Guy

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Could be fun to hang around outside and play spot the forumosan :grin:

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Incontinentia and I plan to visit your establishment tomorrow. I assume you will be open?