Follow your nose to the mesquite-grilled carne asada at this new taco spot

There’s two kinds of carne asada.

One is the chopped up, smaller pieces of steak that lay on top of a flour tortilla, usually seen at taco spots and taco trucks.

While still delicious, let’s face it, these pieces of steak can sometimes be a little greasy and chewy, with fatty bits scattered throughout.

Then, there’s the carne asada cooked at family parties.

The grill is hot, emitting a hypnotizing aroma that fills the backyard, making your mouth water as you impatiently wait for the carne asada to be done.

Long slices of steak are placed on the tortillas, along with a heap of cabbage, onion and spicy salsa. This carne asada is a mix of smoky and savory flavors, pairing perfectly with the tangy lime juice that’s squeezed on top.

That same hypnotizing smell is present in the American Eat Co. parking lot. As you float off the ground like a cartoon character, trying to find the source of the heavenly scent, you’ll be led to Asada Patron, where you’ll have two arrachera tacos waiting for you.

Mariel Figueroa and Julian “Nene” Vargas are the owners of Asada Patron, bringing that delightful backyard carne asada taste to American Eat Co., 1439 S. Fourth Ave.

Vargas first learned how to cook from his family, picking up the tips and tricks from his very own family’s carne asadas.

Later, he and Figueroa opened their first food spot, Monster Sonoran Hot Dogs in American Eat Co., where they specialize in massive Sonoran dogs and birria-centered dishes. You may recognize them as the place that serves their hot dogs in red buns.

After six years of running Monster Sonoran Hot Dogs, the couple felt ready to take on a new venture. When a spot right next to them opened up in the American Eat Co. food court, it was too good to pass up.

Soon, the empty spot was transformed into Asada Patron, with colorful Talavera tiles on its sign and bright neon letters spelling out its name.

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This time around, the couple decided to switch things up and focus on another delicious Mexican delicacy: mesquite-grilled carne asada.

Using a mesquite grill to cook the arrachera (skirt steak) helps the meat get a nice, charred flavor that adds an extra oomph to the meal.

“We want everybody to get that smoky or wood taste,” Vargas said.

The longer grilling process also makes the meat less greasy. The best part: no chewy fat.

To make his arrachera tacos, Vargas first sources his skirt steak from Los Amigos Meat Market. Once the meat is cooked, it’s sliced into thin, long strips and placed on a fresh flour tortilla, ready to be served to hungry customers.

Of course, they also have a salsa bar that features all their homemade salsas, ranging from mild to spicy.

Two beautiful arrachera tacos sat in front of me as I squeezed some limes on top. I poured on their avocado cilantro salsa for good measure, and took a big bite: it was bliss.

The steak was flavorful, and the salsa was limey and creamy with the perfect amount of spice.

When that salsa combined with the arrachera, it was everything I want in a carne asada taco, and more.

Aside from aracherra tacos, Asada Patron also serves carne asada tortas, caramelos, short ribs, and all kinds of tacos, including tripa and pastor.

In the future, the couple also wants to add big steak plates and loaded baked potatoes to the menu.

Next time you’re craving a carne asada taco, check out Asada Patron, where one bite of their arrachera will transport you to your grandma’s backyard, waiting with your cousins for the carne asada to finally be ready.