(TAG Magazine is proud to bring Bob from Bob’s Whine and Dine to the TAGsgf.com team. He comes with great regard and a tremendous online following. I’ll let him explain his position: “I will not tell you whether you should or should not go to any particular restaurant – I’m only going to share my personal experience. I am not a professional writer and I’m not a food expert. I’m just a regular forty-something year old guy who wants to do a little whining.” Look for Bob’s Whine and dine every Wednesday.)
The tortilla machine at Tortilleria Perches runs during lunch. Talk about fresh.
The name “Tortilleria” I believe refers to the tortilla factory that is setup behind the counter. The ‘factory’ is actually a tortilla making machine – a really old one – with lots of grease covered gears and various bits of machinery attached to it. It has a “Made in Mexico” plaque on it. It wasn’t running at lunch time and according to the staff it is used only in the morning as it is loud when operating. I may return some morning just to watch it work.
The menu at Tortilleria is on a large hanging board when you enter the restaurant. The menu not your typical 500 item affair – but rather simple with choices of taco, burrito, tamale, or tostada either a la carte or as a ‘plate’ with beans and rice. Each selection can be had with your choice of meat which includes beef tips, ground beef (carne molida), mixed meats (discada), shredded beef (barbacoa), pulled pork (carnitas), beef tongue (lengua) or beef cheek (cachete). Today there were three specials listed on the white board – Chilaquiles Dinner, Caldo de Res, and my selection – Gubado de Barbacoa. On my various visits I’ve come to understand that you really must order from the special’s board as I’ve never been disappointed.
Lunch mates Danny also ordered the Gubado and Steve ordered Chilaquiles Dinner along with a fish taco (also from the specials board). The Gubado was shredded beef cooked up with onions and peppers served with tortillas and beans & rice. The Chilaquiles is a layered tortilla casserole with a red enchilada sauce and 2 sunny side up eggs.
We also ordered some chips & salsa ($1.50 – no it is not free here, but they did bring more chips when we ran out) . The chips are obviously made here. They are corn tortillas but are more like fried flour tortillas in texture and taste. I liked them. The red salsa was very average – thin and tomato based with no heat.
The beef in my dinner was nice and tender. The preparation was very simple with some onion and green pepper. It tasted pretty good by itself wrapped in a tortilla, but it was even better with some of the hot sauce from the table. The rice was good – perhaps one of the better ones in town and the beans tasted good. The beans also are very thin – almost a soup with no actual beans left intact from the cooking & preparation process.
Steve raved about his selection (the Chilaquiles). I had a taste and it was very good even though the only protein was from the eggs. It would have been even better with some chicken or pork. Steve also said the fish taco was excellent. It was made with some nice grilled tilapia and a tasty sauce. Steve thought it was better than the fish taco at Grad School – which is really saying something.
On other visits I’ve had the Burrito Plate with barbacoa – very large and quite good when you add the green sauce that comes on the side. The soups that come up on the specials boards are also very good and served in large bowls. The large bowls are a necessity – for example, the chicken soups comes loaded with 2 pieces of chicken on the bone along with a small corn on the cob along with all of the other veggies.
I also need to mention that the tortillas are really good here both in taste and texture. I’ve only seen one type - a white corn tortilla – and they are not quite round.
At Tortilleria Perches, you order at the counter and they bring your meal to your table. Drinks are self serve. Our meals came out quickly.
The dining room is small – with 8 smallish tables. There isn’t much in the way of décor (there isn’t room). There was a pretty good crowd for lunch on this day. They are also only open until 4pm which means you have to go for lunch or a really really early dinner.
Overall I think the menu at Tortilleria Perches is more authentic than most any other place here in Springfield. It is simple Mexican food and I appreciate that. You won’t find fried chimichangas, or things covered with sour cream or piles of lettuce. Everything has that home made look and taste to it.
I really need to make it back more often.
1601 W Sunshine St – (417) 864-8195
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