Content about Tacos
August 25, 2010
These are the five things I can't stop thinking about
I went to Mexico to eat, and I handpicked the region of Oaxaca specifically because I figured I could eat there best. It’s a place where chiles, chocolate, and tomatoes have been growing for thousands of years, and where the holy trinity of corn, beans, and squash make up the local diet. Forget Italy, France, or Spain. Oaxaca is where my favorite food in the world comes from.
I spent two weeks walking its old colonial streets while...
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Our weekly roundup of what the two of us have written over on Serious Eats.
"Dinner Tonight" Column
QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.
Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)
Corn and squash act as the backbone of this classic Oaxacan dish.
Cayenne-Rubbed Ribeyes with Lime Butter
Cayenne kicks up this simple rub for steak.
Open-Face Prosciutto, Fresh Ricotta, and Red...
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July 9, 2010
Or, the best carne asada tacos we've ever had
As far as I know there are only two kinds of ways to make carne asada. The first method is to take thinly sliced flank or skirt steak, sear it over mad charcoal fire, chop it up, and then stuff it into warm corn tortillas. It's almost always great. The second method is the kind that most taquerias use, which is to scoop some bits of raw steak, plop it on a grill, and sauté until it is cooked. This one is almost always bad. The...
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September 22, 2009
We take a walk around the legendary market.
Nick and I arrived at the Maxwell Street Market to a line of colorful tents stretching out into the distance along Desplaines Street longer than we could see: men playing blues on the sidewalk, piles of tchotkes and used power tools, used DVDs, discount bras and panties, and endless stands full of tube socks. In fact, it wasn't immediately clear what we were doing there. If it weren't for the smell of cooking meat, we would have...
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January 5, 2009
Lard is the secret to this Mexican classic.
By the time I fished the three pounds of pork hunks from the lard and stacked them on the cutting board,far more guests had arrived than I had originally planned. It was a New Year's Eve party, but I thought dinner would just be an intimate gathering of 5 or so, and then we'd meet up with more friends later in the night. But apparently my calls for meeting up later meant that they should come over right then and make me...
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November 17, 2007
Killer tacos and no-corn-syrup Mexican Coke
With the time change and a long flight ahead of us, we have to leave by 4pm just to arrive home in New York at midnight (Correction: arrive in Newark. I'm never doing that again). With a morning left and having had scarce time to explore Olympia itself, we asked Scott exactly what to do with the remaining hours. “Well, there’s this Mexican taco truck,” he said casually. And it was decided.
We...
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August 22, 2007
I eat a lot of tacos. I keep a pack of corn tortillas around at all times. Thanks to folks like Rick Bayless, I’ve even branched out to mushroom and swiss chard tacos, huevos rancheros, shrimp, and the granddaddy of them all, our very own Fish Tacos. Glorious, ethereal fish tacos.
This is all rather strange coming from someone who only ate hard shell tacos for the first 16-17 years of his life. Tacos used to mean...
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June 6, 2007
Bushwick, named by the Dutch Boswijk for “town in the woods,” is no longer a town in the woods—it is a rapidly gentrifying section of Brooklyn southeast of tragically hip Williamsburg. Once one of the most blighted areas in town after the blackout lootings of 1977--at that time, it was characterized by empty lots, drugs, and arson, and the majority of residents who could leave, left—it is now an uneasy mix of...
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December 11, 2006
If that means eating 5 lunches in one day, so be it.
Honestly, there's a real need for these signs. When we were venturing around the mercado square in San Antonio, a land of slightly schlocky and catchpenny Mexican crafts, every third vendor warned against this practice, where gringo, giggling tourists pretended to experience Mexican culture by putting on outrageous hats and saying "Arriba, Arriba" like Speedy Gonzalez. How to avoid this tomfoolery?
With a...
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August 2, 2006
On Saturday morning, at the bright and early hour of noon, my phone began ringing. I vaguely remembered excited pronouncements the evening before about going for a bike ride out to Red Hook to visit the infamous ballfields, where soccer and baseball games unfold throughout the weekend, and outdoor food vendors set up shop on Bay St. to serve cheap, fresh food from south of the border (all the way to South America, in fact). As I answered,...
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June 13, 2006
I'm tapping numbers into a junky-looking ATM in the back corner of some random bodega that hugs the BQE. It's dropping those dollar bills down, one hundred, two hundred, as I get prepared to hand over some dear cash to the broker for a beautiful new apartment in Brooklyn, when I notice that I probably shouldn't probe the machine for any more.
I have thirty dollars.
Which is all well and fine, usually. I was getting paid nicely in a...
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June 9, 2006
The best fried fish tacos we've ever had.
Our own version culled from a few different recipes, an emulation of the classic recipe of homemade tortillas, lightly fried tempura-style fish, a dairy-based white sauce, and fresh, crunchy, gently spicy cabbage.
Real Baja fish tacos are nothing like what you're used to eating when it comes to Mexican food. In fact, true Mexican cuisine might be our biggest missed chance. Satisfied by the (admittedly tasty) Tex-Mex-style...
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All content copyright Nick Kindelsperger and Blake Royer.
