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Two-Can Tuna Tacos

IMG_1404I’m a lover of canned tuna. It’s like a reliable friend, always there for you in your cupboard. I like it in a sandwich (add gherkins, cucumbers, and dill), on pizza (add sliced onions and basil), tossed with spaghetti (add tomatoes, capers, anchovies, and parsley), and, maybe most of all, in a taco.

The first time I had a tuna taco was when we took a family vacation to Sayulita years back. Joe was inspired by watching Rick Bayless make tacos filled with nothing much more than canned tuna and canned escabeche and he served it up for our lunch. The combination of oily tuna with bracing, spicy pickled jalapenos and carrots was addictive. And all it took was chopping an onion and opening two cans.

Since then, this quick and easy taco has become a go-to when we vacation in Mexico. I’m in Tulum right now with some friends and family, so I made it for lunch yesterday with the addition of chopped crunchy raw onions, cilantro, and radish, plus slices of buttery avocado and a smear of a morita chile salsa (I’m into making dried chile salsas right now). I served it all up with flour tortillas. Paired with margaritas made with fresh lime juice, fresh mango, Triple Sec, and tequila, plus a nice ocean breeze, it was everything.

For the recipe, go to saradeseran.com.

 

Meet Mosto’s Mezcal Man

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Teddy, our resident mezcal expert at Mosto.

Meet Theodore Wylie Ronnie, Mosto’s new-ish (as in last June new) resident mezcal/tequila expert and bartender. Teddy, as he’s known, works the bar Fridays through Tuesdays. If you want an agave education, he’s your man. As you can see, he’s very friendly. Come in and chat him up. —Sarah Qadri (who wrote this but Sara Deseran hasn’t figured out how to show that in the byline)

When did you first starting getting into mezcal and tequila? 
I moved to Jalisco to sell real estate at age 21. I started learning from Sophie Decobecq whose known for applying science to tequila production.

Favorite type of mezcal?
San Juan Del Rio is a great intro to mezcal. It’s made from espadin which is the most common type of agave. It’s soft and easy-drinking.

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Mosto, your tequila everything

Your go-to tequila? 
Uno Dos Tres. It’s organic, hand-selected agave and a smaller batch production. The producers allow the agave to live its full lifetime which gives it a bigger flavor.

Favorite special occasion mezcal?
El Jolgorio Tobala. It’s really aromatic with some dark fruits balanced with a roasted agave flavor.

Perfect cocktail and taco pairing?

Ya Mon, the tropical and spicy margarita which is on the Mosto menu—I love it with an al pastor taco shaved right off our spit. 
We also have a great nopales-and-cheese taco. It’s a toss up. And then there’s our pescado del dia.

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Nopales and cheese taco.

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Pescado del dia: tuna, blood orange, basil, jalapeño

 

Mosto (741 Valencia St., SF), our dark and groovy sliver of a tequila bar, is open until 11 pm and has great Mexican street food, an al pastor trompo, over 300 agave-based spirits, and a groovy, full-album playlist. 
For further info, email us at info@tacolicious.com.

Tacolicious: A BFF to Both Celiacs and the Gluten-Free

At Tacolicious, we do everything we can to accommodate our guests, especially when it comes to allergies. Ask for something without dairy and we’ll gladly skip the sprinkle of cotija cheese or the squiggle of crema. Cocoa intolerant? We’ll suggest a double shot of tequila for dessert instead of churros with hot chocolate.

Kale salad: Just one (very healthy) gluten-free option.

Kale salad: Just one (very healthy) gluten-free option.

But if you’re living life gluten-free for health purposes or you’re a bonafide celiac, we are the restaurant for you. About 80 percent of our menu is gluten-free. (In fact, if you follow us on Instagram, we’re doing a #14daysglutenfree slideshow just in time for the new year.)

The truth is, Mexican food is built this way. (Ever wonder how the Mayans had the energy to erect the pyramids? Now you know.) You can blame the Europeans for showing up in Mesoamerica with the hedonistic stuff like meat and cheese and the Spaniards for showing up with wheat. Mexican food, at its ancient core, is a wholesome cuisine made from a base of corn, beans, tomatoes, squash, avocado, and chile peppers. And let me tell you, a corn tortilla is inherently more delicious then some weirdly crumbly, lab-conceived gluten-free sandwich bread.

Though we do have some dishes obviously made with wheat (flour-and-beer battered rock cod tacos, churros, empanadas, the occasional flour tortilla), the majority of our menu is good to go for those generally avoiding gluten—from the chips to the tortillas to the tacos to the salads, soups and veggie sides.

However, if you’re a celiac—which we recognize is a much more serious proposition—here’s what we can offer you. Please make sure to note that you are a celiac and not simply “gluten-free” to our server so they can alert the kitchen.

Celiacs, call ahead to ask for our corn tortillas to be cooked on a gluten-free surface.

Celiacs, call ahead to ask for our corn tortillas to be cooked on a gluten-free surface.

Gluten-free items that are always on the menu. These items don’t include soy, wheat (or other grains that affect celiacs), beer, chocolate (which can have a bit of gluten), and are made on a gluten-free surface.
• Three salsas (our signature table tomato-mint salsa; avocado-tomatillo salsa; habanero salsa)
• Guacamole
• Marina Girl salad
• Roasted beet salad
• Kale salad
• Skillet-roasted mussels
• Rancho Gordo black beans
• Semi-traditional refried beans
• Rice-o-licious
• Flan

These dishes, which must be cooked on a gluten-free surface or modified, are available upon special request.
• Grilled squid Veracruz
• Camarones al diablo
• Seasonal side of veggies
• Tacos, including carnitas, seasonal vegetarian, rock cod (order grilled instead of battered and fried), nopales and Oaxaca cheese, filet mignon, weekly taco (at times it will have gluten, please inquire)
• Brunch items (weekends only) including our huevos rancheros and bistec con huevos (please request refried beans in place of the drunken beans which contain beer)

Beans and rice, so nice.

Beans and rice, so nice.

And chips!
Our tortilla chips are gluten free at all of our locations except our Chestnut Street location which doesn’t have the space for a fryer dedicated just for chips. If you happen to end up at this location, we can warm up soft corn tortillas instead.

To inquire further about our gluten-free options for our restaurants, catering, and special events, contact us at info@tacolicious.com and follow us on Instagram.

 

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