I was almost loath to write yet another post about tacos, as they have almost certainly hit their saturation point in the city, but since so many of you loved the original location I though it would be remiss of me not to share this new spot. The new Don Charly Taqueria opened its doors but just a week or so ago. I ended up giving it a try when the other restaurant I was hoping to visit was closed. I knew that DC was open around the corner so figured that it would do. I was never overly impressed by the Don Charly Antojeria location but thought they deserved another shot, that and I was hungry.
This new spot bares a lot more resemblance to the original location up on the hill. Although it’s not quite as small it had the same kind of character. It’s a brightly coloured beacon in an otherwise dark street. The store has seating for about 12 inside as well as space outside, though I can’t imagine it will get much use in the next few months. Taking pride of place at the back of the restaurant is a gleaming new tortilla press which is being used to crank their delicious home made tortillas. The menu consists of 3 kinds of tacos, and since there were two of us we decided to get an order of each.
First up were the Carnitas (4,500 for 2). These were the ones I was most excited to try. They were very generous with the meat, almost too generous. It made them kind of hard to eat. They give you two tacos though, so my idea was to pull off the bottom one and slap it on top and make a sandwich. You also get two different dressings, one’s a creamy cilantro and second a spicy salsa. I, non surprisingly, preferred the creamy one, so did TFB. The tacos come with a wedge of lemon on the side, which is certainly needed to cut through the fat of the meat. All in all a good carnitas taco. I’m also loving the handmade tortillas, usually I don’t care for corn tortillas, but I think I might have finally been convinced otherwise.
Second were the Suadero (5,000 for 2). The beef tacos, while certainly pleasant, weren’t a patch on the pork version. Beef just doesn’t have the fat content to be pulled the same way that pork is. I wouldn’t go as far as saying it was stringy, but it a bordering on it. I wouldn’t order these again.
Last up was the Al Pastor (4,500 for 2). The marinated pork is cooked on a spit and sliced similarly to kebab meat. I’ve never had these kind of tacos before so I wasn’t sure what to expect. I thought they packed a nice punch of spice and citrus, though I didn’t like them quite as much as the carnitas. TFB adored these those, and chose them as his favourite of the bunch. Since it would probably take at least 4 tacos to fill me up, I’d more than likely order them again. It’s a shame they didn’t have any guacamole when we visited as this would have been perfect on the side, and the creaminess would have taken out the heat slightly.
Overall it’s a another nice spot for taco lovers, though with so many other restaurants in the vicinity you’d be hard pushed to find a bad taco these days. Would I walk through the ice and snow to give this place a shot, probably not. But if I was in a hurry and not wanting to eat too much I’d certainly stop by. It’s on my way home and that alone is possibly the reason I’ve been twice in the past week. It’s a does what it says on the tin kind of a place.
Don Charly is located 326-3 Itaewon-dong, Yongsan-gu, Seoul. To get there take a train to Noksapyeong Station (line 6) and come out of exit 2. Walk straight until you reach the underpass then go through and exit using the stairs on the right. Walk straight until you get to the corner where Chan’s Bros coffee shop and Street Churros is and turn left. Walk to the end of the street then take the left alley at the end. Walk straight along the alleyway, Taqueria Don Charly is just on the left a little way up. For more information you can call them on 070-8200-4475.