Not Just Another Tuesday
Tuesday and Tacos-go together more than peanut butter and jelly and by the same concept bring people together. Of, course going hiking or playing videos with your friends is cool but have you ever feasted on a large number of tacos with buddies for a low price of just 69 cents a taco. I get up Tuesdays thinking "where will we meet today for tacos." It brings a big smile to my face as time get closer to the moment my friends and I get together to share another great taco experience.
Tuesday Twist- Since this is the country of land opportunity, then why not give other cultures from the around the chance to inspire Taco Tuesday with their different variations of tacos. At the University of Minnesota they brought a tastes of Argentina to campus with one of my favorite tacos of all time, the cochinita pibil. This style of tacos is a traditional Mexican slow-roasted pork from the Yucatan Peninsula. Preparation of traditional cochinita pibil involves marinating the meat in strongly acidic juices, seasoning it with an annatto seed to give it orange color and roasting it while wrapped in a banana leaf. Yeah carne asada is cool but its time for a new champion of tacos. Don't get left behind, start looking for new ways to elevate your Taco Tuesdays.
Tuesday Trends- No longer are taco establishments limiting their protein options to just chicken, beef, pork or white fish. At many locations your can order a nice smoked salmon with a cilantro sauce or calamari as your main your main choice. Some places like Torchy's feature a Cajun deep-fried turkey while a place in Sanoma, California include lamb and octopus. Now its becoming a challenge to see who can come up with the most creative ideas of unique tacos. Take in mind it doesn't have to be meat based protein but even vegetables can do the trick. In some areas Mexico and even the United States "nopales tacos" cactus are the most popular choice. Their a bit trickier to prepare but do absorb a the mesquite flavor from the grill more once they're finished.
Taking Tacos New Heights- For a while avocado was rival to cotija cheese and queso fresco, but now it seems that chipotle has thrown its hat into the ring. Dried chipotle peppers can be used as a dry rub for pork and be left on in a crock pot for a sensational result that can be used for more than tacos. In this case a smoke mozzarella cheese quesadilla would partner well with this dish. Furthermore chipotle can be garnished on a chicken milanase as a chipotle flavored ranch dressing. However since our topic is tacos, chipotle is an ingredient that compliments many protein options like chicken, steak, and even many seafood options like shrimp and tilapia. Give it a shot.
Brave Enough- So the next Tuesday your'e left wondering how you can make Taco Tuesday more exciting grab a friend and go exploring for new combination of ingredients. The beauty about tacos is that its not as complicated as you might think. Just remember to start with your basic corn or flour tortilla then let your imagination flow from there. Hell, if pizza shops can start making tacos style pizzas then why can't you make ham and pineapple infused tacos topped with some mozzarella.
Taking Tacos New Heights- For a while avocado was rival to cotija cheese and queso fresco, but now it seems that chipotle has thrown its hat into the ring. Dried chipotle peppers can be used as a dry rub for pork and be left on in a crock pot for a sensational result that can be used for more than tacos. In this case a smoke mozzarella cheese quesadilla would partner well with this dish. Furthermore chipotle can be garnished on a chicken milanase as a chipotle flavored ranch dressing. However since our topic is tacos, chipotle is an ingredient that compliments many protein options like chicken, steak, and even many seafood options like shrimp and tilapia. Give it a shot.
Brave Enough- So the next Tuesday your'e left wondering how you can make Taco Tuesday more exciting grab a friend and go exploring for new combination of ingredients. The beauty about tacos is that its not as complicated as you might think. Just remember to start with your basic corn or flour tortilla then let your imagination flow from there. Hell, if pizza shops can start making tacos style pizzas then why can't you make ham and pineapple infused tacos topped with some mozzarella.
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