There’s a small list of essential food items that you must have to survive. One of those items is definitely tacos. That’s why AY Publisher and KARK host DJ Williams are continuing their search for the best tacos that Arkansas has to offer.
Last week, they made their way to the iconic Mexico Chiquito. This week, they’re trying out a newer spot that has a range of delicious tacos, as well as other food, on its menu.
Driving out to Benton, Baker and Williams are hitting up Baja Grill.
“We are here at the Baja Grill in Benton. Now, they have two locations – one in the Heights and one in Benton, so you can check out either one. We are getting our tacos on again today,” Baker said.
Founded in 2012, Baja Grill has a huge menu of burritos, quesadillas, fajitas, enchiladas, and of course, tacos. You’ll have to check out their bar menu, too!
But back to the tacos!
Baja Grill owner Heather Baber selected some of the restaurant’s specialties for our culinary duo. For Williams, she picked out the veggie tacos, which have sautéed onion, bell pepper, jalapenos, with lettuce, tomatoes, and cilantro, topped with avocado and a four-cheese blend.
For Baker, she chose two items. The first was the Cuban nachos, which is piled with smoked pork. For the taco, she chose the smoked chicken tacos, which has sautéed bell peppers and onions, smoked chicken breast, queso, verde sauce, guacamole, and cilantro.
Before getting to the eating, Baker and Williams cleared up some important etiquette issues that apply at restaurants during the COVID-19 pandemic. When going to a restaurant for dine-in services, patrons must wear a mask until they begin eating. There is also a matter of social distancing.
“When you come to a restaurant – 10 feet apart. But the cool thing is, when you’re family, you get to sit together. Good thing is – Heather and I – we’re family,” Williams said.
With the business out of the way, they can dig in! t takes no time for both of them to get a feel for their tacos. “We have this amazing food. Look at these nachos, and I have these amazing chicken tacos,” Baker said.
“I’ve got my vegan tacos, and it looks amazing as always,” he said.
Baker complimented the texture of the meat on her tacos and nachos. According to Baker, Baja Grill smokes its meats for 18-hours to get the maximum flavor for their dishes.
And it’s not just the food that impresses Baker and Williams. The restaurant experience sells the whole package. “They did an incredible job here, putting this place together. They completely renovated it. It’s beautful, and the people who work are absolutely first-class,” he said.
With the meal done, that’s one more taco spot for the books. “Taco Month is off to yet another great week,” Williams said.
That leaves two more taco joints left to investigate, and you’ll have to check back next week to find out where Baker and Williams turn up next.