Mexican barbecue ribs and chimichanga in Seohae, Incheon: Taco Dot

I couldn't eat for two weeks, so I wanted something incredibly delicious. The thing that kept circling my mind? Ribs. Why did I want ribs so badly, haha? Anyway, thanks to that sudden craving, I set off right after work to find a great ribs place.

Taco Dot Cheongna Branch: location, parking, and hours

Taco Dot in Cheongna was a full hour away from my office! It is a taco specialty restaurant, but there were lots of reviews saying the ribs were good too, so off I went.

You can park in front of the restaurant, where there are around five spaces. If they are full, you will need to use a nearby public parking lot.

Mon–Fri 11:00–22:00 (break 15:00–17:00) / Sat–Sun 11:00–21:00 (no break)

There is a break time on weekdays, but it stays open straight through on weekends, so it would be nice for an in-between snack of tacos! Though anyone reading this post is probably going to order the chimichanga now, hehe.

The restaurant has both regular chairs and sofa seating, so it seems like a good place to come with kids too.

The interior is neat, with photos of barbecue cooking, so you can tell right away that this is a Mexican barbecue specialist. When I eat food from another country, I sometimes wonder whether it will suit my taste, but Mexican food is loved all over the world, so Taco Dot is an easy place to visit without feeling intimidated.

Ordering ribs, chimichanga, and guacamole

Normally, I would absolutely have ordered fajitas and made little tortilla wraps! But that day, I was craving ribs~

• Chimichanga ₩17,000
• Barbecue ribs (400g) ₩23,900
• Guacamole ₩3,000

I also ordered a chimichanga for the first time~ And my beloved guacamole... I did not order fajitas or tacos, but somehow I feel like you have to eat guacamole at a Mexican restaurant.

Luckily, it was a little after dinner time, so the food came out almost immediately. I set out the small plates and waited just a bit.

The sauces arrived first, and then the mains appeared soon after. First, guacamole mixed with avocado and tomato~ plus ketchup and steak sauce!

And then the chimichanga and ribs~~!!!! The smell was already insanely delicious as the two dishes came out.

So colorful! Both dishes looked beautiful and smelled amazing.

Barbecue ribs, sous vide then grilled

The ribs I had been wanting!! They came over a huge bed of fries, but all I could see were the ribs~~

Each piece was quite large and had plenty of meat. Four or five pieces for 400g tells you just how thick each one was!

They were thicker and much more tender than the pork back ribs I usually eat at rib restaurants. Since they were grilled, the grill marks carried a proper smoky char. And because the meat had been sous vide before grilling, the inside was moist and wonderfully tender—exactly my kind of thing!

Sous vide / A cooking method in which food is cooked for a set time in precisely temperature-controlled water, helping retain moisture, flavor, and aroma.

Look at those grill marks. Look at the size of that meat. You have to go there and smell it...

Me, putting guacamole on ribs too. Avocado somehow tastes better mashed up like this than eaten plain ㅠㅠㅠㅠㅠㅠㅠㅠㅠㅠㅠㅠ

Maybe because they were cooked sous vide, the bones slipped right out of the tender meat. It was only a shame that I had an upset stomach and could not eat much. I stopped after two ribsㅠㅠ The rest went into my companion's stomach.

My first cheese-filled chimichanga

And this was something I had never tried before! I always eat things like tacos, fajitas, and burritos, but my companion, who wanted rice, ordered this. The sour cream on top was very much my style already, and when we cut it in half, the rich cheese aroma spread out—immediately I knew: this is going to be good!

Look inside. The cheese was flowing out, and it was fried rice wrapped in a tortilla and deep-fried—of course it had to be delicious!11

There were little pieces of pork inside too, so even the rice itself was tasty.

This, this... the cheese stretched like crazy, and with the sour cream and crispy coating, we both took a bite and were completely impressed.

It had kidney beans too, and maybe a ragù-sauce kind of feel? They say it is a house-made sauce, and honestly, it is a flavor you can only try at Taco Dot.

Another sauce was jalapeño-based, with a lightly spicy, tangy flavor that had the charm of cutting straight through the richness.

Hahahahaha, I am a guacamole lover. I had just two spoonfuls of chimichanga, but I still had to put guacamole on it^^... hehe. I could only eat a little, so if I was going to eat, I had to make it as delicious as possible~~

Writing this post, I realize I am so sad that I could not eat more. I need to go back to Taco Dot soon, definitely order the chimichanga first, then try the tacos too~~ and add two guacamoles so I can pile it all on. Hahahaha, heehee.