After 23 years in the restaurant biz, I've decided to go in a new direction. These days I can be found happily butchering meat at Donald's Meats and soon will be running the food operations as the chef/charcutier at their new retail butcher shop. If you don't like tacos, chances are you also don't like profanity, and we probably wont get along. Tacos are everything that is good about food, all wra
pped up in the palm of your hand. Chilies, cilantro, lime juice, tortillas....I mean you can hardly go wrong! "What does some white guy chef know about tacos?", you might ask. Well, a lot of restaurants serve 'family meal' (that's the term for the pre-service meal where the staff eat together) and its usually tasked to one cook to use up leftovers and products about to expire to come up with a decent meal. Spice it all up, layer on some salsa, add some hot sauce, wedge of lime, boom! Just about anything can be a taco!! ....and I've worked in a lot of restaurants. Taco night at as a kid growing up was always awesome, even the school taco lunch was a favorite. "What kind of tacos are you gonna make?"
Great Question! We are, of course, going to pay homage to the venerable classics of Mexico; but as we also derive tons of inspiration from other cuisines, you will definitely see Korean, Jamaican, Chinese, Vietnamese, Iraqi, etc versions of tacos and taco-esque items on the menu.
