Tacofino owner and chef Jason Sussman shares four of his most popular recipes so you too can pay homage to the authentic taco and other Tacofino favourites
Credit: Laura McGuire

Tacofino owner and chef Jason Sussman shares four of his most popular recipes so you too can pay homage to the authentic taco and other Tacofino favourites

Cheese TacoS

Ingredients

  • 2 poblano peppers
  • Panela cheese (or halumi if panela isn’t available)*
  • Corn tortillas
  • Green onions, sliced
  • Jalapenos, sliced thin
  • Cilantro, picked
  • Roasted tomato, pumpkin seed, and cashew salsa (recipe below)
  • Canola oil
  • 4 limes, cut into wedges

Method

  1. Roast peppers in oven at 350°F for 10 minutes or until starting to blister. Place in fridge to cool. Slice.
  2. Heat a pan up to medium heat and add a drop of oil. When oil is hot, add the cheese. Cook until slightly crispy and nicely coloured. Turn and repeat.
  3. Heat the tortillas in a fry pan with a little oil. Flip and heat on the other side.
  4. Assemble the tacos: First, lay some peppers on the tortilla, then follow with cheese. Using a spoon, spread the salsa out around the taco. Garnish with green onions, cilantro, and jalapenos.
  5. Serve with lime wedges.

*Available at specialty cheese shops like Les Amis du Fromage and Benton Brothers

Additional Mexican ingredients can be found at The Gourmet Warehouse, South China Seas or at Latin grocery shops like Los Guerreros Mexican Food.

 

Roasted tomato, pumpkin seed & cashew salsa

Ingredients

  • 5 tomatoes (we use romas), quartered
  • ½ yellow onion, diced
  • 1 tsp garlic minced
  • 2 jalapeno peppers, chopped
  • 1 serrano pepper, chopped
  • ¼ cup cashews, toasted
  • ¼ cup pumpkin seeds
  • 1 tbsp apple cider vinegar
  • 3 tbsp water
  • 2 tsp salt
  • 4 tbsp grapeseed or olive oil

Method

  1. Heat oil to medium, add onion and cook until translucent. Add tomato, jalapenos, and serrano peppers. Season with salt.
  2. When the peppers are soft, add garlic to the pan. Place in the oven at 350°F. Roast in oven for 10 minutes or until slightly caramelized on the surface.
  3. Remove and allow to cool. Pulse the mix in a food processor, adding vinegar and water. Rough chop toasted pumpkin seeds and cashews and add them to the salsa mix. Add oil. Taste. Add more oil or salt as needed.
Mushroom Quesadilla
Credit: Laura McGuire

Mushroom Quesadilla

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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

Method

  1. Roast the peppers in the oven at 375°F for about 10 minutes or until puffed and aromatic. Do not burn. Cool.
  2. Take the seeds out of the peppers and pulse in a spice grinder or food processor.
Scallop Ceviche
Credit: Laura McGuire

Scallop Ceviche

Ingredients

  • 1 lb scallops
  • 1 ear of corn
  • 1 serrano or jalapeno pepper
  • 2 summer radishes
  • ½ cup corn broth (recipe below)

Method

  1. Cut kernels off of cob, keeping the nice hair. Slice serranos and radishes very thin.
  2. In a small pot of water boil a handful of kernels for a couple of minutes.
  3. Make broth and add scallops for 5-10 minutes.
  4. Using a small bowl or plate, lay some corn hair down, place scallops on top. Add a tablespoon of broth. Garnish with cilantro sprigs, radishes and peppers.

 

corn broth

Ingredients

  • 1 carrot, sliced thin
  • 1 shallot, diced
  • 1 handful of corn kernels
  • 4 sprigs cilantro
  • Juice of 1 orange
  • Juice of ½ lemon
  • 1 tsp sugar
  • ½ tsp salt
  • 2 cups warm water

Method

Mix all ingredients and let sit for at least 30 minutes.

Super Bowl Nachos
Credit: Laura McGuire

Super Bowl Nachos

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Bake in oven at 350-400°F for 5 minutes or until cheese has melted. 
  5. 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

Method

  1. Dice tomatoes, jalapenos, and red onion. Rough chop the cilantro.
  2. Mix everything together and add the lime juice and salt.
  3. Adjust seasoning to taste.

 

Chipotle sour cream

Ingredients

  • 1 litre sour cream
  • 4 tbsp chipotle puree
  • 2 tsp salt

Method

Mix all of the above ingredients together.