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Apr 25, 2008 5:17 pm US/Pacific
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Flavors: Latin America - 5/2/08
Liam celebrates Cinco de Mayo with a Bay Area taco tour. Visit an authentic East Bay dining hotspot and how to make tacos at home!
Nick's Crispy Tacos
1500 Broadway
(between Polk St & United States Highway 101)
San Francisco, CA 94109
(415) 409-8226
El Cachanilla Restaurant
2948 21st St
(between Folsom St & Harrison St)
San Francisco, CA 94110
(415) 550-9410
Hola Mexican Restaurant & Cantina
1015 Alameda de las Pulgas
Belmont, CA 94002
(650) 591-1735
www.holarestaurant.com/belmont.htm
Dona Tomas
5004 Telegraph Avenue
Oakland, CA 94609
(510) 450-0522
www.donatomas.com
Williams Sonoma
www.williams-sonoma.com
Tori Ritchie
www.tuesdayrecipe.com
Baja-Style Tacos
Recipe courtesy of Tori Ritchie
You can use a meaty fish such as swordfish or cod as a substitute for the shrimp.
Makes 6 tacos
4 cups finely shredded cabbage (about 1/2 head)
3 green onions, thinly sliced
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon white vinegar
3 to 4 peperoncini or pickled jalapenos, plus juice from jar
Salt
3/4 teaspoon ground chile powder, such as ancho
1/2 teaspoon ground cumin
1 pound peeled fresh shrimp or boneless fish fillets
Juice of 1/2 lime
1 tablespoon canola oil
6 white corn tortillas, warmed
Sliced radishes, optional
Cilantro leaves, optional
Salsa of choice, such as tomatillo or mango
Lime wedges
Put cabbage and green onions in a bowl. Mix together mayonnaise, mustard, and vinegar with a fork. Mince peppers from jar and add to dressing; pour 2 tablespoons of juice from jar into mixture and stir well. Pour over cabbage and toss well. Let slaw stand at room temperature at least 15 minutes or refrigerate up to 1 hour, covered with plastic. Stir again before serving, seasoning to taste with salt.
Mix ancho, cumin, and 1/2 teaspoon salt in a small bowl or ramekin. Put shrimp in a bowl and add lime juice and oil; sprinkle spice mixture over and then toss well.
Heat a grill pan brushed lightly with oil. Cook shrimp on pan (or sauté in a film of oil in a large frying pan) until pink, turning as needed. Spoon shrimp into warm tortillas, top with cabbage mixture, radishes and cilantro (if desired), and salsa to taste. Squeeze lime over all and serve.
Avocado Gazpacho with Spicy Croutons
Recipe courtesy of Tori Ritchie
Serves 4 to 6
Spiced Croutons
1/2 loaf (8 ounces) crusty bread
1/2 stick (4 tablespoons) butter
2 teaspoons ground chile (such as ancho)
1 teaspoon salt
1 teaspoon ground cumin
Ground pepper
Gazpacho
2 cucumbers
Juice of 2 limes
1-1/2 cups vegetable or chicken broth
1/2 cup fresh cilantro leaves
1 small jalapeño, seeded and chopped, or 2 tablespoons canned diced green chiles
2 green onions, sliced
Salt
2 large ripe Haas avocados
To make croutons, preheat your oven to 450°. Cut the bread into small cubes and spread on a baking sheet. Bake until just golden, about 10 minutes. Melt butter and stir in chile powder, salt, cumin, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and bake 5 minutes more. Let cool, then store in an airtight container up to 2 days.
To make the gazpacho, peel and cube 1 cucumber. Put it in a blender with lime juice, broth, cilantro, chile, green onions, and a pinch of salt. Dice one of the avocados and add it to blender, then puree. Cover and refrigerate for an hour or until next day.
To serve, finely chop remaining cucumber and avocado and stir into gazpacho. Divide among bowls and sprinkle each portion with croutons.
TO SERVE AS A MAIN DISH: top each bowl of soup with a pile of bay shrimp or cooked, chopped shrimp or prawns and a few chopped tomatoes.
Los Lupenos
www.mhcviva.org/lupenos
Mexican Heritage Plaza
1700 Alum Rock Ave.
San José, CA 95116
408-928-5525
(© MMVIII, CBS Broadcasting Inc. All Rights Reserved.)