I first heard about Taco Temple when I was filming The Winemakers in Paso Robles in 2007. Since then, I’ve made many pilgrimages to the Temple with offerings of an empty stomach and have always been rewarded with a satisfied soul. The place is legendary in the area but with its location in a nondescript parking lot East of Highway 1 on the Northern end of Morro Bay, it’s location is not. Neither is it’s shack-like appearance.
It also doesn’t look like much from the inside but has some fun decorations; brightly painted surfboards hanging from the ceiling that look like they belonged to a Maori surf club and eclectic Mexican tchotchkes and paintings decorating the walls and alcoves. It’s old school California beach culture but looks aren’t the reason to trek to the Temple.
The food is. And so is the wine and beer. Taco Temple offers affordable local wine and beer from Paso Robles and San Luis Obispo including popular Firestone Walker Brewing Company. So, with all the local offerings what did I opt for? A $4 pint of Scrimshaw Pilsner on draught from North Coast Brewing in Fort Bragg – 400 miles away. I love draught beer and it sounded like the right beer for my lunch. It was.
Scrimshaw Pilsner tastes like the perfect beer to drink when you come in from the harvest or perhaps a tough day of whaling. It’s color is proof blonds have more fun. It has a medium body, a crispness highlighted by a touch of caramel sweetness and a sprightly finish with the lingering taste of grains; plus it was served American cold. I don’t share many American’s love affair with overly air conditioned indoor spaces and water glasses overflowing with ice cubes. But when it comes to beer, God Bless America. Nobody does it colder. Makes me feel sad for the rest.
It also makes me feel sad when Mexican restaurants charge for chips and salsa. Taco Temple does not. Their chips and salsa bar include freshly made chips with a few different salsas: A red piquante with a roasted flavor. Your typical pureed Mexican red sauce; tongue burning and sweat inducing. A pico de gallo which had a boring canned taste. It needed more cilantro, some onion and garlic, fresher tomatoes and some fresh jalapeños. Fortunately, they also offer fresh jalapeños by themselves which provided me with some ammo to perk up the pico. I give the Temple high marks for having fresh jalapeños at the bar and not using those disgusting pickled jalapeños from the can.
Taco Temple is renown for their fresh and local fish BUT as they say when haggling South of the border “es muy caro”; It is very expensive e.g. one fish taco for $16. I’ve had them before and they’re excellent but pricey so instead I opted for The Kind Veggie Burrito. A monstrous affair too big for one sane person; served in a sun-dried tomato tortilla slightly charred and served with dollops of guacamole and sour cream.
Under the hood, you’ll find a delicious salad of spring mix, tomatoes, rice, cheese, black beans, radishes and carrots. If you look around you’ll see many other plates with a similar accompaniment. They like using the spring mix. And I appreciate that it’s healthier than a lot of Mexican food with its characteristic gobs of cheese overflowing every nook.
However my burrito, like the salsas, was tasty but not mind blowing. The ingredients aren’t seasonal and you can taste they lack a freshness. Still, if you’re hungry and in the mood for good Mexican food in a casual kick-back atmosphere accompanied by a nice selection of beer and wine, Taco Temple is worth a trip.