Yucatán Tacos & More (Belton)
Cochinita pibil, the slow-roasted Yucatecan pork, going into corn tortillas made by hand, from a small operation on East Central Avenue.1
Why go
Raphael Brion called the cochinita the standout
when he reviewed this operator's Austin door for The Infatuation.1 He also said where he wanted it: You can get it in a torta, but we prefer to get it in a taco, with their handmade corn tortillas.
1 That review prints a Braker Lane address in North Burnet, eighty miles south of here.1 The Belton door is its own kitchen and this entry treats it as one.
Order this / avoid
- Order: the cochinita in a taco. That is the operator's best-documented dish and the way a critic preferred it.1
- Avoid: reading the Austin review as a review of this address. It is eighty miles away and it prints its own street.1
Good to know
- This door keeps no published hours, so call the number on your map before you drive out.
Verdict
listed — Cochinita pibil pressed into tortillas somebody made that morning is exactly the thing worth driving for, and the operator behind this name does it well enough that a critic in Austin called it the standout. The problem is that the critic was standing in a different parking lot in a different county, and no account of the Belton door has been established. Until somebody establishes that this kitchen is open and cooking the same pig, the rung has to reflect the door and not the name over it.