Who doesn’t love tacos? Ground beef tacos, tacos de lengua, chicken tinga tacos; the varieties are endless and the flavor spectrum infinite. They’re so popular they’ve spawned their own day of the week – Taco Tuesdays – and are the signature cuisine of the now ubiquitous food truck.
Sara Desseran and Joe Hargrave, the husband and wife team behind San Francisco’s Tacolicious and its eponymous cookbook, are two of the taco’s biggest fans. Alongside Antelmo Faria and Mike Barrow, they cook up creative twists on the Mexican classic every day.
The September issue of Latina Magazine features a selection of taco recipes from the forthcoming Tacolicious cookbook, out September 2nd. Try them out the next time you entertain. They’re the perfect late summer patio party food!
Lolita Squeeze- 4 tablespoons kosher salt
- 1 tablespoon sweet paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon chile powder
- ice
- 4-5 sprigs cilantro
- 2 ounces watermelon juice
- 2 ounces 100% agave tequila, preferably blanco
- 1 ounce freshly squeezed lime juice
- 1/4 ounce agave nectar
- 1/4 ounce warm water
Off-The-Spot Pork Al Pastor Taco
- 4 guajillo chiles, stemmed and seeded
- 5 cloves garlic, coarsely chopped
- 1/2 yellow onion, coarsely chopped
- 1 cup unsweetened pineapple juice
- 1/3 cup freshly squeezed lime juice
- 1/4 cup cider vinegar
- 2 tablespoons achiote paste
- 2 tablespoons kosher salt
- 1 tablespoon dried mexican oregano
- 1 teaspoon ground cumin
Butternut Squash,Kale, and Crunchy Pepitas Taco
- 2/3 cup raw cashews
- 1 teaspoon cumin seeds
- 6 tablespoons freshly squeezed lime juice (from about 3 limes)
- 1/4 cup water
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- 3/4 cup finely chopped yellow onion
- 1 clove garlic, minced
- 3 cups ½-inch-diced butternut squash
- 1 teaspoon chile powder