DISH OF THE WEEK: Lamb Taco at GOA TACO

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

You’d think by now we’ve seen every possible iteration of tacos. I can’t imagine Goa Taco is the first to re-imagine the Mexican wraps with Indian paratha bread and I can’t imagine they will be the last.

But in the New York food world, they get the credit. For now at least. Until someone else comes up with a better idea.

The first time I heard about Goa Taco was at Smorgasburg earlier this year when a new vendor was taking the buttery paratha and stuffing it with all sorts of smoked and barbecued meats. What could be bad?

Shortly thereafter, I stumbled upon their new Lower East Side storefront bar (just around the corner from the Tenement Museum) and figured I’d give them a try. The first one I sampled was the pork belly, which was interesting and decadent but didn’t leave a lasting impression.

I found myself at the Tenement Museum a few weeks later and needed something quick and fast and I remembered Goa. This time I ordered something else and this one will definitely stick with me.

Lamb shoulder is slowly braised and pumped up with Oaxacan achiote paste. To bring even more life and vibrancy to the taco, it’s splattered with tangy tzatziki sauce and a very unique sweet and sour eggplant salsa. This all comes together between the flaky, ultra-rich flatbread.

Some might argue it’s not a true taco, but it’s super delicious and inventive. And it’s redefining the idea of tacos – it features flavors of India, Mexico, and Greece made by a South African guy who trained in Australia. Only in New York can this kind of taco marriage happen. And that’s why I love this city!