Mushroom Quesadilla by Jason Sussman, Executive Chef, Taco Bar
- 1 litre mixed mushrooms sliced (we like to use chanterelles, pines, cauliflower, when in season; we use a mix of oysters and shitake that are grown locally).
- 2 tsp garlic, minced
- 2 tsp shallots, minced
- 4 tbsp olive oil
- 4 tsp salt (to taste)
- 4 tsp house chili mix (recipe below)
- Cheese finely grated (we use a mix of asadero, cheddar, and Monterey Jack)
- 1 pack 4 or 6 inch corn tortillas (el comal or equivalent from your local tortillaria)
- 4 tbsp chopped cilantro
- 2 tbsp grape seed or canola oil
- Prepare the mushrooms: Heat pan to medium; add oil, garlic, and shallots. Heat through for about 1 minute. Add mushrooms and cook on low to medium heat for 5-10 minutes (I usually start with the oysters and pines and then add the more delicate mushrooms after a couple of minutes). Season with the chili mix and salt. Add butter and adjust seasoning.
- Assemble the quesadilla: Heat the grape seed oil in a large pan on medium heat. Place one tortilla in the oil and start to crisp. Add the cheese and mushrooms and cilantro. Cover with second tortilla.
- Cook the first side until crispy. Turn over and do the same, making sure that the cheese is melted. Cut in ½ and garnish with cilantro and house chili mix.
House Chili Mix Ingredients
- 1 dried chipotle pepper
- 1 dried ancho pepper
- 1 dried guajillo pepper
- Roast the peppers in the oven at 375°F for about 10 minutes or until puffed and aromatic. Do not burn. Cool.
- Take the seeds out of the peppers and pulse in a spice grinder or food processor.
Super Bowl Nachos by Jason Sussman, Executive Chef, Taco Bar
- 1 pack good quality corn tortillas, cut into chips
- Oil for deep frying
- 10 jalapenos
- 2 tbsp oil
- 1 cup cheese mix (equal parts aged white cheddar, Monterey Jack and asadero)
- 1.5 bunches cilantro rough chopped
- 1 cup salsa fresca (recipe below)
- ¼ cup chipotle sour cream (recipe below)
- 2 tbsp queso fresca or feta cheese
- Fry chips in oil: Heat 1-inch of oil in a large frying pan over medium-high heat to 350°F degrees F. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate.
- Roast the jalapenos: Mix jalapenos with oil and place on baking sheet. Roast at 250°F until blistering (15 minutes). Take out of oven and cool. Dice.
- Lay chips in single layer on baking pan. Cover with cheese making sure to get cheese on each chip. Cover with another layer of cheese, and some roasted jalapenos.
- Bake in oven at 350-400°F for 5 minutes or until cheese has melted.
- Take out of the oven. Add chipotle sour cream, salsa, queso fresca, and the rest of the cilantro. Serve with a side of jalapenos for anyone who likes a bit more heat. If you have any chorizo and black beans it would be a good idea to add them on top.
Salsa Fresca Ingredients
- 10 roma tomatoes
- 1 jalapeno
- ½ red onion
- 1 tbsp salt
- Juice of 2 lime
- 1 bunch cilantro
- Dice tomatoes, jalapenos, and red onion. Rough chop the cilantro.
- Mix everything together and add the lime juice and salt.
- Adjust seasoning to taste.
Chipotle sour cream Ingredients
- 1 litre sour cream
- 4 tbsp chipotle puree
- 2 tsp salt
Mix all of the above ingredients together.
Steak Taco by Jason Sussman, Executive Chef, Taco Bar
- Frying Pan
- 1 flank steak
- 1 jalapeno, diced
- ½ onion, diced
- 6 cloves garlic, minced
- 1 bunch of cilantro, chopped
- ½ can of Mexican beer
- 2 tbsp brown sugar
- ¼ cup of oil
- Juice of 2 limes
- 4 red peppers, roasted*
- 10 green peppers, charred*
- 6 limes
- Combine all ingredients. Add to the flank steak and marinate over night in the fridge.
- Remove the steak from the marinade and let sit at room temperature on a rack for an hour or so.
- Grill to medium and rest for 15 minutes.Slice across the grain.
- Skin and slice the pepper.
- Cut onions in ½.
- Build tacos. Place meat on the tortilla. Add pepper and onion.
- Garnish with lime wedges.
*Roasted red peppers: You can roast these in the oven but I prefer to do them on the BBQ.
*Charred green peppers: Lightly oil and char on the BBQ.
*Tortillas: If they are flour, grill on the BBQ. If they are corn, heat with a little oil in a frying pan.
Coronation Street by Julia Diakow, Bar Manager, Taco Bar
- 1 1/2 oz Beefeater gin
- 1/3 oz Siete Misterios Doba Yej mezcal
- 1/2 oz lemon juice
- 1/2 oz agave nectar
- 3 sprigs parsley
- Add all ingredients to a cocktail shaker with ice and shake.
- Fine strain into a coupe glass.
- Garnish with a parsley sprig on a miniature clothesline pin.
El Cosmo by Julia Diakow, Bar Manager, Taco Bar
- 1 1/2 oz Absolut vodka
- 1/2 oz Becherovka
- 1 oz lime juice
- 1/2 oz winter-spiced cranberry syrup
- Combine all ingredients, shake, and fine strain into a coupe glass.
- Garnish with a lime wheel and cranberry.
Gold Rush by Julia Diakow, Bar Manager, Taco Bar
- 3/4 oz Pisco Gobernador
- 1/4 oz Triple Sec
- 1/2 oz lemon juice
- 1/3 oz Giffard grapefruit syrup
- 2 oz Jaume Serra Cava
- Rim a Collins glass with pink salt.
- Add all ingredients, except for Cava, to a cocktail shaker with ice and shake.
- Strain into the glass over fresh ice.
- Top with Cava and garnish with a grapefruit peel wrapped around a mint sprig.