El Gallito de Jalisco, 9226 Wurzbach Road

A recent visit proved that even a really good tortilla can’t save some tacos.

El Gallito de Jalisco make such tortillas. They’re not the greatest of all time, but they’re very good. They’re fluffy smooth and really flat on one end and thick on the other suggesting they were pressed in-house.

What they carried, unfortunately, were mostly misses.

The highlight was the bacon and egg — very good with lots of bacon that’s mixed in beautifully with the egg. You really get your money’s worth with this one.

But then I had the bean and cheese on corn. The tortilla was cooked almost to a crisp and the beans seemed canned. I realize these are strong words, but that’s what they tasted like to me.

The carne guisada was flat and did not have any depth of flavor that comes as a result of cooking the meat over a long period of time. It had a nice flavor at the beginning and then it trails off. It needed more seasoning. The chunks of onions and bell pepper were not a good sign — those veggies should be mushy and unrecognizable after being slow-cooked for hours.

Finally, the papas rancheras has a very good tomato-y sauce, but the potatoes were mushy. And way too many potatoes at that.

I must give props to El Gallito’s chile de arbol sauce, which was dark red (almost orange) and very good. Another sauce was brown but seemed like it has some green elements in there I want to say were tomatillos. Not sure. But it had excellent garlicky taste and some good bite.

The lesson here: Treat your tortillas well.