Taco-licious treats on a Tequila hazed night!

Like many a good idea, this one took shape on a grey afternoon that was lit up by a stiff drink and a good plate of food.  The idea was simple: friends, a casual gathering in our courtyard and a Mexican theme in honour of *Cinco de Mayo. We were kindly rewarded with a star lit, steamy night that ended some time around 3am in the Atlantic Ocean with a bottle of tequila.  More on that later…

With around 25-30 guests having RSVP’d we opted to serve up tacos and all the fixins’.  Not only are they relatively easy to do for a big group but the fact that people can assemble their own taco means that everyone can create something delicious for themselves.  My friend, the talented chef, John Paul from John Paul Custom Cuisine, kindly gave me a huge platter of pulled pork and that became the centrepiece of our taco-feast.  Proper pulled pork is a labour of love and 30 hours of cooking and smoking transforms pork (the shoulder or butt are the most commonly used cuts) into tender, fall-apart-meat.  The pork was an absolute treat and worked perfectly in a warm taco with all the other fillings on offer.  Also on the menu: fresh corn on the cob with chipotle butter and melon and mint salad to cleanse the partygoers palate.  The food was delicious and perfect for soaking up the margaritas, beer, wine and shooters.  (Note to self: a combined shot of tequila, beer and a squeeze of lime does not constitute a new cocktail creation no matter how much you try and convince your guests). 

Just after the party I read an article in Food and Wine magazine claiming, first it was burgers. Then pizza. Now, American chefs are obsessed with tacos. Not only was it a reason to believe that our recent gathering had been “on trend” but I also love tacos.  From childhood memories of Old El Paso corn tortilla shells that mum would fill with chilli, cheese and salad, to the roadside taco huts we grabbed sustenance at when we were partying in Mexico.  I simply can’t get enough of them.  And I’m not the only one.  Professor Jeffrey Pilcher, one of the world’s leading authorities on Latin American foods and food migration, believes that the taco is one of the most globalized foods in the world with tacos being found in locations as diverse as “…outer Mongolia - to - outer space (the latter thanks to NASA)”. 

For some of the most interesting and cheapest eats in America, look to LA and the taco truck culture that’s been booming there since the 1950s.  For as low as $1 people can grab a whole range of taco toppings on freshly made tortillas.  I’m delighted to report that taco trucks have been spreading across America and steadily into other parts of the world though unfortunately the price isn’t always as competitive as it can be in LA. 

As for our party, I believe our pulled pork tacos were as good as anything sold in LA but I’m biased like that.  For a large party a taco-centric menu worked really well, not only is it fairly economical but also people get to create their own thing so it keeps those fussy eaters happy.  And what about that 3am tequila party on the beach?  Well dear reader, that’s a story that’s better told in person…  


Extras

• Thank you to my friend and neighbor Nancy Dockerty, for her Queso dip, eye for detail and a bucket load of alcohol that kept the party swinging all night long!   
• Thank you also to Stephanie Miskew, a fellow blog-enthusiast that brought her delicious Firecracker Chili Cheese Pie.  For the recipe check out her delicious wine and food blog here
• If you're inspired to make tacos this weekend then I love this selection from Food & Wine magazine and you'll also find a recipe for making your own authentic corn tortillas which is handy if you live in the UK as they're hard to come by.  
• If you are in America and looking to hunt down a taco truck near you then check out this link
• * May 5^th, Cinco de Mayo, often cited as Mexican Independence day is in fact a commemoration of Mexican forces over the French in 1862