We’ve already seen the taco become a breakfast staple, a handheld lunch mainstay and an entrée embraced by high profile chefs the likes of Alex Stupak at Empelleon, Paul Kahan at Big Star and Jean-Georges Vongerichten at ABC Cocina. We bring you delightfully unexpected twists and turns on the classic taco - Mahi Mahi and tequila-soaked salsa, chicken tinga with a touch of elegant avocado crema - to take your diners to places they may never have been but will want to return to often.
Puebla, a Mexican mecca for foodies The home of Poblano food, an indigenous cuisine influenced by the settlement of Spanish nuns in the 1800s, Puebla’s famous dishes are the delight of culinarians worldwide. These include mole poblano and chiles en nogada (see p. 29). For a look at more Puebla favorites, or go online: www.rfsdelivers.com/ thedish.
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Fresh Takes on
Tacos
Chef Talk The keys to Chicken Tinga, a dish hailing from the Mexican region of Puebla, are onions, tomatoes, garlic, and smoked, dried chipotle chilies, cooked in a clay pot. Use as a filling not just for tacos, but empanadas and tlacoyos; as a topping for tostadas; or as a main dish with rice and a salad. Make it even more flavorful with queso fresco on top.
