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Korean Bulgogi Tacos (Bulgogi “fire meat”)
Boneless beef short ribs (chuck steak), tri-tip or flank steak, thinly sliced and marinated
in fresh ginger, soy sauce, sesame oil, scallions and mirin, griddled, caramelized, served in a corn tortilla with kimchi-cabbage-daikon slaw.
Oaxacan Roast Vegetable Tacos
Roasted butternut squash, cauliflower and sweet potato seasoned
with chipotle-brown sugar-chili-garlic powder rub, served in a corn tortilla
with chimichurri sauce, radishes and crumbled cotija cheese.
Spicy Moroccan Shrimp
Tacos
Shrimp marinated in a zesty dry rub of ground coriander,
paprika, ginger and cayenne pepper, pan grilled, served in a corn tortilla with
avocado-pineapple salsa, jicama and yogurt-lime dressing
Argentine Chimichurri Sauce
Salsa blended
into a pesto like consistency of fresh parsley, cilantro, oregano, crushed
chili flakes, garlic, vinegar and canola oil.
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