Mario Batali Plays Favorites

Everyone loves a good taco. They’re portable, packed with flavor, and the combinations are endless, and Italian chef and restaurateur, Mario Batali agrees. We caught up with the Iron Chef, The Chew host, and cookbook author, who is currently out promoting his latest book The Batali Brothers Cookbook, written by his sons, sixteen-year-old Benno and fourteen-year old Leo. Here, Batali chat’s about food, favorites, and lucky Latin finds.

“For the simplicity of the experience in its entirety, I love any roadside taco place along the coast of southern California, near San Diego. They’re just perfect,” says Batali of his favorite taco joints. “When I travel to San Francisco, I love to stop at Taqueria. In San Jose, there’s Mijita, and in Los Angeles, I love Loteria tacos in the farmers market,” he continues.

Although the taco is famous on the west coast, the east coast has plenty to offer as well, especially the Big Apple.

“In New York, I like Salvation Taco for their playful interpretation of foreign flavors in a familiar preparation,” says Batali, of the April Bloomfield spot that was opened with the help of Mexican chef Roberto Santibanez.

The endless possibilities of what one should put inside a taco are up to the creative eater. From simple beef and cheese to spicy chicken to Baja shrimp and Asian-inspired pork tacos, there’s a taco for everyone. For Batali, the fish taco is numero uno.

“There is little more perfect than a well-balanced fish taco,” he says of the light and fresh seafood taco, most popular in California.

Italian-American, and known for his masterful interpretation of Italian food, Batali has a love for Latin cuisine with flair.

“Latin food is so alluring to me because the versatility of the medium and a tradition of freshness make Latin food universally delicious,” says Batali. “Plus, the fact that I love the potential for a spicy chili jolt,” he continues.

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As for personal recipes, Batali sticks with the classic beef taco, which he deems simple and supremely delicious. Batali cooks with his sons, who enjoy spending time in the kitchen as well. His beef tacos were one of the first recipes they mastered in the kitchen. 

“For my 50th birthday, my sons Benno and Leo, compiled a cookbook of their favorite recipes—the ones we make together in Michigan each summer, and in it, they included a recipe for beef tacos,” says Batali. “My tacos are, as Leo says, the ‘tacos you dream about having in Mexico,’” he continues.

The book, which is a collection of the family’s favorite recipes, includes recipes from Benno, Leo, and Mario that range from young chefs to cooking pros and covers everything from sloppy joes to Lamb Shanks with Leeks and Grapes. If you’ve ever wanted to get your little ones in the kitchen (or get a sneak peak at what’s on Mario’s family table), this book is for you. 

Mario Batali’s Beef Taco 

• 2 tablespoons extra virgin olive oil
• 1/2 red onion, peeled, cut in half, and sliced into thing half-moons
• 2 1/4 pounds ground chuck
• 2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 tube tomato paste (about 4 1/2 ounces)
• 4 garlic cloves, peeled: 3 chopped, 1 left whole
• 14 to 16 corn tortillas
• 2 limes
• 1 bunch (about 1/2 cup) fresh cilantro, leaves picked

Get the full recipe.