Shoot’s Tacos — the clever name of the invigorating, satiating and mouth-watering Mexican restaurant in Anchor Cove Shopping Center — might double as its new slogan. That’s because it’s easy to be taken by surprise when the first bite bites
Shoot’s Tacos — the clever name of the invigorating, satiating and mouth-watering Mexican restaurant in Anchor Cove Shopping Center — might double as its new slogan.
That’s because it’s easy to be taken by surprise when the first bite bites back with piquant pleasure.
The food is just like grandma used to make — provided your grandmother could cook with the best of them.
It was the grandmothers who taught Shoot’s Tacos owner Max Oblea and his wife how to prepare the succulent food they now serve up for lunch, making patrons anxiously scratch their neck and lick their lips in anticipation of each spicy mouthful.
Paternal abuela, or tutu, Marion Rogdriguez passed the tradition of the trade onto her grandson, Olbena. And despite being pressed for answers, he shies away from answering.
Instead, with a coy smile he hands over a plate full of food and explains why he is forced to keep mum.
“I can’t give away the secrets,” he said. But he did offer a hint.
High heat, coupled with staying true to the legacy of his family’s recipes, is a methodology as good as gold.
His wife, Donna, helps honor the tradition, as maternal abuela Pearl Oblea taught her daughter-in-law how to create hard tacos from scratch.
It’s the fusion of family tradition that keeps people coming back for more, whether that means they’re in need of the double-smashed refried beans with habanero and jalapeño or the soft chicken tacos with fresh papaya and green chili salsa.
“I promise there will be one thing on this menu that, after you try it, you will you’ll have to come back to have it again,” Max Oblea said.
For patron Alan Redden, who said he tries to hit the spot for lunch at least three times a week, it’s the flautas with kalua pig and soft corn tacos that make him get that “itch.”
“It is the best Mexican food — none of the other places on-island can touch them,” he said. “(Oblea) uses real lard. You can’t make real Mexican food without real lard. That’s like trying to make diet Mexican food.”
Oblea, who hails from Mexican ancestry, grew up in California eating daily what many might consider comfort food reserved for rainy days: Savory, spiced rice smothered in hot, buttery chili — almost like a gravy — and homemade corn tortillas to sop up marinated steak so soft, it requires zero mastication.
Even the chips are homemade, and after surfing at Kalapaki, stopping for a $1 soda and huge $6 plate of nachos can make it easy to want to return to the beach for a catnap in the sun.
• Amanda C. Gregg, assistant editor/staff writer, can be reached at 245-3681 (ext. 252) or agregg@kauaipubco.com
