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TACO TIME New takes on tacos include Lucha Libre Idaho Tater Tacos
<p> TACO TIME: New takes on tacos include Lucha Libre Idaho Tater Tacos.</p>

Latin-inspired creations

In addition to featuring foods and flavors of the Americas—such as corn, tomatoes, potatoes, avocados, chili peppers, fruits and spices—this month’s recipes present flavor with flair. New takes on tacos, for instance, include the Lucha Libre Idaho Tater Tacos from Chef Susan Goss of West Town Tavern in Chicago. The restaurant serves contemporary American comfort food. Mary Sue Milliken and Susan Feniger of Border Grill Restaurants have also shared a refeshing recipe for Grilled Alaska Halibut Tacos served with Cucumber Citrus Salsa.

Creative appetizers include the Grape Sofrito on Grilled Polenta with Mascarpone. Also, Chef Eric Aber of Home Grown Cafe in Newark, DE, shares a small plate recipe idea for Mole of Duck in Puff Pastry. In addition, you’ll find entrees such as Chef Oscar del Rivero’s Swordfish a lo Macho. The Peruvian-style dish is a signature at Jaguar Ceviche Spoon Bar & Latam Grill in Coconut Grove, FL. Chef del Rivero of Miami’s Jaguar Hospitality Group also heads the kitchen at Talavera Cocina in Coral Gables, where the cuisine is a tribute to his native Mexico.  

For a meaty recipe idea, check out the Grilled American Lamb Loin Chop with Tomatillo Chutney from Chef Tim Love of Lonesome Dove Bistro in Ft. Worth, TX. You’ll also find dessert and drink ideas—the layered Mascarpone Mexique Napoleon, and the Mango Michelada featuring lime juice, mango puree, chilled beer and a dash of hot sauce.

• Grape Sofrito on Grilled Polenta with Mascarpone
• Lucha Libre Idaho Tater Tacos
• Mascarpone Mexique Napoleon
• Mango Michelada
• Grilled American Lamb Loin Chop with Tomatillo Chutney
• Mole of Duck in Puff Pastry
• Swordfish a lo Macho
• Grilled Alaska Halibut Tacos with Cucumber Citrus Salsa

TAGS: Food Trends
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