World’s Most Expensive Taco, Historically

11 10 2012

A search for the world’s most expensive taco turned up evidence of a previously offered filet mignon based dish from the Brentwood Restaurant and Lounge that demanded $38.50.

Image

But a quick verification check shows that the current menu no longer offers the taco in question.

Apparently, the filet mignon wasn’t all that, and the reviews were less than glowing.  So they let it go.

Sounds like there is a claim available out there for anyone looking to create a superlative menu item.

Then again, there’s always Taco bell for about $.69.





World’s Largest Fish Taco, Jaco Beach, Costa Rica

10 10 2012

I thought it would be easy to find the World’s Largest Taco, but it seems there are many different categories out there.

So today we will celebrate the largest Fish Taco, the 20-foot long, grilled mahi soft taco from Jaco Beach, Costa Rica.

Enjoy!





How To Build a Taco — According to the Today Show

9 10 2012

I was skeptical when I saw the teaser on the Today Show, I’ve been eating tacos for quite a while and figured that I already knew a thing or two.  But after watching the segment, I figured it was worth sharing.

The gist is that if you line your hard taco shell with a single piece of lettuce, it will trap the ingredients so they won’t explode and end up on your plate.

Now, I am a bit of a purist, and will always opt for crispy shredded cabbage instead of a single soggy lettuce leaf, but it does appear the physics are correct and this would work.  I promise to try it out myself, and here it is for your own viewing pleasure.





30 Day Blogging Challenge is On!

9 10 2012

Well, this will be quite the task. 30 day and 30 blog posts. I’ll do my best to generate something interesting about the world of tacos each day. Reviews, ideas, news, ingredients, pictures, videos, whatever.

Hold on for the ride.

Mmmmmmm





The Best Huevos Rancheros Ever

2 06 2012

One of my favorite places for delicious mexican food is at La Casa de Lisa. Now don’t even bother trying to google it, because it’s not open for business, it’s the kitchen of my friend, who lets just say, has a passion for mexican food.

One of her favorite dishes to prepare is huevos rancheros, so one morning after a few mexican mimosas (AKA, “beer”) it was on.  Here are the critical elements you need and a few tips to make the best huevos ever:

Ingredients

tortillas — corn or flour, fried

refried beans — if you’ve got time re-refry them, they taste even better

eggs — any way you like them

crema — you can find in any mexican market

cilantro — the holy green of mexican food

salsa — make your own easily, just chop up your own tomatoes, onions and add some lime juice and cilantro

cheese — the white crumbly kind, of course!

yes, there are eggs under all that goodness!

Now here’s the secret ingredient: Rajas

Ra-wha? Rajas!  A mixture of roasted peppers, onions and cream, slowly simmered and topped with salt, pepper and cotija cheese.  Once you try rajas, you’ll start to invent other places to use it as a topping, its that good.

MMMMMMM, my favorite way to start the day.





The Four “C”s of authentic Mexican Dishes

16 07 2011

Many people love americanized mexican food.  Who hasn’t enjoyed a pile of tortilla chips smothered in melted cheese, a taco salad or a mexican pizza?  And (full disclosure here) I admit to stooping to the point of melting 1 LB of velveeta cheese, mixing in a can of Rotel chilis, grabbing a bag of Tostitos and serving at parties as chili con queso.  Usually to rave reviews.

But if you’re looking for a way to eat in a more traditional fashion, I can offer these quick ingredient suggestions to achieve a more authentic dish.

Crema, instead of sour cream

Crema, instead of sour cream

Crema, instead of sour cream

While sour cream is an ingredient of crema, the inclusion of additional cream or buttermilk makes this a far superior topping to just straight-up sour cream.  Its a staple in mexican markets, or there are a number of online recipes you can try, but it takes some time for the natural cultured bacteria to acidify.  So just do yourself a favor and pick up a jar instead.

cabbage

Cabbage, instead of lettuce

Cabbage, instead of lettuce

Lettuce is often used as a filler in the american versions of mexican dishes and usually doesn’t really add anything from a flavor perspective.  Real cabbage, either green or red, will give your food a tasty crunch.  Just be sure to shred it and use liberally!

Cilantro

Cilantro

Cilantro

I’m always disappointed when I order something from a mexican restaurant and it doesn’t have any cilantro in or on it.  Cilantro has been used for thousands of years to give a fresh and spicy lift to a variety of dishes.  And although the herb has a “love it or hate it” reputation, haters can certainly be turned with just a little exposure. More full disclosure, I used to be a hater, but now I always have cilantro in my kitchen!

TIP:  when you purchase cilantro to have at home, the best way to store it is in a glass of water in your refrigerator.  It will last a lot longer and remain fresh for up to a week.

White, crumbly cheese

White, crumbly cheese

And finally…the Cheese

There are a number of different types of cheeses that are truly authentic, but the rule of thumb is to go for something white and crumbly, not smooth and orange!  And forget about the shredded cheese bags that you can find in the grocery store that label themselves as a “mexican blend”.

Anejo, Cotija, Panela, and Queso Fresco are my favorites, so experiment and decide which one works best for you.





When you find yourself shopping in Homestead, FL…

28 06 2011

One of my favorite sources of authentico mexican foodstuffs is Mexico Market in Homestead.  Located right near the Homestead campus of Miami Dade College, this market has good produce, meats and cheeses, lots of imported non-perishables and most importantly, a fresh tortilla maker.

Hot off the tortilla machine at Mexico Market

Fresh Tortillas

Tortillas are sold by weight and come right off the conveyor belt and into your shopping basket.  Eat immediately for best results!

I was also amazed at the selection and sheer mass of pinatas hanging from the ceiling, if you’re thinking of having one for a party, this is the place to go.

Address:  407 Park Place and open 7 days a week.





Taquito Week Continues! Zona Fresca, Plantation and Ole’ Ole’, Plantation

2 06 2011

In fairness to the taquito, I thought I should try a few more, just so I could verify or debunk my self-definition of its name.  See here for previous post.

Zona Fresca

First off, neighborhood favorite Zona Fresca.  I ordered the Taquito meal which is one of their specialties and comes with 3 taquitos of either chicken or steak, rice and beans, and fresh homemade chips.  All for $5.75.

Same as the other dishes that I have tried at Zona Fresca, I was very pleased with the size, taste, freshness, price and overall quality of the meal.  I tried both chicken and steak, and I preferred the chicken as I think the steak can get a little tough in the deep frying process.

While I enjoyed the crispiness of the taquito, I think I prefer their soft tacos, as the flavor remains true for the ingredients, rather than just the fried goodness, which can be a little overwhelming.  I guess maybe my palate is growing up!

Takeout Taquitos

Ole’ Ole’

A few nights later I went to a more formal restaurant, Ole’ Ole’.  They don’t seem to have a website and I think this is the only location.  I’ve eaten there a few times before, mostly out of convenience, but its never really wowed me.  They also offer a number of cuban dishes along with the mexican ones, which is kind of weird.

The decor is dark and kind of cheesy, not what I’d expect from a place that charges an average of $12 for an entrée.  They do offer coupons in ValPak on a regular basis, so its worth scrounging one up before you go.  OK, on to the food.

The chips were very warm and fresh — you know, the kind you can’t stop eating when they are right in front of you.  Well, at least I can’t. The salsa was also good, and if you ask they will bring you their green salsa, which is all jalapeños — excellent if you can take the heat.

Confession here — I actually ordered the flautas from the menu, but since they are the flour (vs corn) version of the taquito, I cut myself some slack.  I had one steak and one chicken.  The shredded steak was flavorful, but quite honestly tasted like something leftover from one of the cuban meals.  It just didn’t taste mexican.

Unfortunately, the steak was better than the chicken.  It was actually inedible and I really thought that it would make me sick.  The server was very understanding and got me another steak one to replace it — and I found out later than another person in my party also sent back their chicken dish as it tasted funny to them as well.

Flauta Platter, Ole Ole

I guess thats why I don’t think of Ole’ Ole’ when I want to eat good mexican food!





Sushi Samba Taquitos, South Beach

27 05 2011

I know, I know…this is a sushi restaurant, not a taco joint, but I figure anywhere that serves a “taco” or its derivative, “taquito” is fair game.  Although I find it funny that the word taquito isn’t recognized as a real word on dictionary.com or my spell check.  Whatever.

So Sushi Samba offers 2 varieties, lobster and yellowtail.  Yum!  ….or not?

Here come the clues:

#1 — Minimum order is 2 tacos

#2 — The lobster is $8, yellowtail is $6

#3 — When I ordered one of each the waitress asked “and what would you like to eat?”

Ummmmmm, thought I just did.  Ok, lets see what happens next.

Sushi Samba Taquitos

Just for perspective, those are not highball glasses, THEY ARE SHOT GLASSES!  Each taquito was just 2 bites, now I know what the waitress meant.  But for $14?  C’mon.

In fairness, they were very flavorful and tasty and most importantly (for me at least) not soggy.  And the presentation was first rate.  But I still had to order my meal, plus a few beers later and my bill for lunch was $72.  UGH.

I guess the definition of “taquito” is ” extra small taco with extra big price”





Guacamole Tip

13 05 2011

Black Avocado

Always choose the black avocados when you have the chance….they may be more expensive, but are worth it!

They’re usually smaller and look kinda gross (black and shriveled) but the taste is much creamier.

Enjoy!








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