October 4 is National Taco Day.
Yes, you heard that right: The humble taco has its own holiday. Of course, given its worldwide popularity, every day is a good day for a taco.
A recent Harris Poll asked people which food they would want to eat for the rest of their lives. Tacos made it into the Top 5 (No. 4, after pizza, steak, and burgers, but before pasta).
By popular demand, Pueblo Bonito Resorts prepare and serve tacos throughout the year. But to mark the celebration, the resorts’ culinary teams are fine-tuning their recipes.
The unofficial national dish of Mexico, tacos take their name from the country’s silver mines, which in the 18thcentury wrapped gunpowder in paper and inserted that “taco” into rocks for blasting. Tacos are still a blast today: Thin, griddle-baked tortillas, of flour or corn, are topped with fillings, folded, and eaten by hand.
A taco is pretty much anything eaten on a soft tortilla. But Los Cabos is credited with perfecting one of Mexico’s greatest contributions to the culinary world: tacos de pescado, or fish tacos. Other creative versions, such as shrimp, beef, chicken, pork, and vegan tacos are available of course. But in Cabo, the fish taco reigns supreme. Shrimp is a solid second.
A proper fish or shrimp taco is filled with fried or grilled pieces of fish or shrimp, vegetables such as shredded cabbage, chopped onion, chopped tomatoes, and a variety of toppings. A dash of hot sauce is optional.
Celebrate National Taco Day any day with one or all of these three recipes created by the culinary team at Pueblo Bonito Resorts:
Baja Shrimp Tacos (from Peninsula Restaurant)
Ingredients:
-2/4 cup sparkling water
-2 eggs
-1/2 tsp wheat flour
-2 tsp onion salt
-2 tbsp ground chipotle chili
-1/2 tsp ground black pepper
-1/4 cup cornstarch
-12 large shrimp, cleaned and peeled
-1/4 cup corn oil for frying
-2 cups red cabbage (washed and julienned)
-2 cups green cabbage (washed and julienned)
-1/4 cup mayonnaise
-1 cup sour cream
-6 warm flour tortillas
-1 cup cherry tomatoes, quartered
-2 fresh cilantro (washed and finely chopped)
-1/4 onion, chop into small cubes
-1 lime
-Salt
Preparation:
- Coleslaw: mix the red and green cabbage with the mayonnaise and sour cream. Refrigerate for 15 minutes.
- Shrimp batter: Sift together the flour, the onion salt, chipotle and pepper. In a separate bowl, mix together the eggs and sparkling water, then add the dry ingredients and mix until thoroughly incorporated. Refrigerate for 5 minutes.
- Shrimp: Dip the shrimp into the cornstarch and let excess drip off, then coat the shrimp with the previously prepared mixture. Heat the oil and fry the shrimp until lightly golden. Place them on several paper towels to absorb excess oil.
- Tacos: Place two shrimp in each tortilla and top with coleslaw, cherry tomatoes, cilantro, and onion. Finish with fresh juice squeezed from a lime wedge. Salt to taste, if needed.
Rib Eye Taco (from Quivira Steakhouse)
With cheese crust, grilled shrimp, and pineapple and jalapeño mignonette sauce
Taco ingredients:
-220 gr USDA prime rib eye
-50 gr shredded Monterey Jack cheese
-3 corn tortillas
-3 jumbo shrimp
-1 avocado
-20 gr finely chopped cilantro
-15 gr julienned onion
Mignonette ingredients:
-200 gr pineapple
-50 gr jalapeño
-30 gr red onion
-30 ml apple vinegar
-100 ml olive oil
-Salt
-Black pepper
Mignonette preparation:
- Dice the pineapple and red onion into small cubes.
- Dice jalapeño into small cubes after first removing the pith and seeds.
- Mix pineapple, onion, and jalapeño in a bowl, then add the apple vinegar and olive oil. Season to taste and set aside.
Taco preparation:
- Rub the rib eye with olive oil and salt and pepper to taste. Cook steak on the grill to desired doneness, then remove from heat and let rest for 5 minutes. Slice into small strips.
- Clean and butterfly the shrimp. Add olive oil, salt, and pepper to taste, then grill for 6 minutes (or until thoroughly cooked).
- Heat the tortillas in a pan or on a griddle. Add Monterrey Jack cheese and flip. Let the cheese brown, making a cheese crust.
- Opposite the side with the cheese crust, add a few pieces of sliced rib eye and 1 shrimp to each taco.
- Add some onion, cilantro and a few slices of avocado.
- Add mignonette to taste.
Tacos de zetas al ajillo (from LaFrida Restaurant)
Chickpea and poblano hummus ingredients:
-200 gr cooked chickpeas
-100 gr toasted sesame
-10 gr ground cumin
-5 gr salt
-200 ml toasted sesame oil
-200 gr poached poblabo pepper
-Kosher salt and black pepper
Zetas al ajillo (garlic mushrooms) ingredients:
-500 gr mushrooms
-100 gr julienned guajillo chile
-60 gr butter
-60 ml olive oil
-200 gr thinly sliced garlic
-50 gr chopped parsley
-Fresh lime juice (1 lime)
-Kosher salt and black pepper
Mixed greens ingredients:
-10 gr fresh basil leaves
-10 gr fresh mint leaves
-10 gr fresh cilantro leaves
-5 ml olive oil
-Fresh lime juice (1 lime)
-Kosher salt and black pepper
Also needed:
-3 corn tortillas
Hummus preparation:
- Add all hummus ingredients to a food processor or blender and puree.
- Set in fridge to chill while you prepare the other ingredients.
Zetas al ajillo preparation:
- Add the butter, olive oil and garlic to a pan over medium heat. Saute garlic until slightly golden.
- Add the guajillo, let cook for one minute and then add mushrooms. Saute for 10 minutes.
- Add the parsley and season with lime juice, salt and black pepper.
Mixed greens preparation:
- Mix together the basil, mint and cilantro leaves.
- Before serving, toss with the olive oil and lime juice, and season to taste with salt and pepper.
Taco preparation:
- Warm the tortillas in a pan, then add a light base of hummus to each.
- Add the mushrooms to each, then top with the mixed greens.
For additional information on Pueblo Bonito Golf & Spa Resorts access their website.
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Saludos from Co-Founders…
Chris Sands – Writer and Michael Mattos
