Ask me what my favorite cuisine is and 9 times out of 10 I will say Mexican. Who can resist fresh salsa and tamales and of course the tacos. If you are thinking tacos are the “Americanized ” Mexican think again. The Taco actually dates back to the 18th century according to Mexican food historian and author Jeffery M. Pilcher.

 

Fast forward to our century the traditional taco stand is big business and has it’s on day in the States. Hence National Taco Day!

So If you are looking for a fab spot to get your taco on and enjoy one of last mild nights before winter sets in  I recommend hitting one of these spots for tacos and tequila

 

Cantina RoofTop

Located over on the Hell’s Kitchen side  of town on 48th Street is Cantina Rooftop. I love this place because the guacamole is to dye for , the food is delicious and it has a lounge vibe. A taco fix here is an upscale explosion of different flavors. Chef  Gonzalo Colin has even created Duck and braised Oxtail  tacos for those looking to try something different. Today is Tuesday and  tacos are half off!

 

 

 

 

 

 

Tacombi Taqueria

There are several l ocations in  New York City. Tacombi is taco joint arrived in NY  with a genuine taco stand  feel served out of a an old VW bus and Mexican cafeteria style seating. Starting at 11am you can get your taco fix.

 

 

Breafast tacos in the morning sound great. But my faves are the crispy fish , seared fish  and Pollo en Recado Blanco (that’s chicken tacos to you )

 

If you’d rather do a taco night at home here some ideas and recipies from Gaea olive oil.

 

Grilled Chile- Lime Flank Steak Soft Tacos

 

(Feel free to replace it with your meat of choice )

 

Ingredients

• 1 1/2 pounds flank steak, trimmed of fat
• 1 teaspoon chile powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice
• 2 tablespoons of Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil

Charred Pineapple Salsa

• 1 small pineapple, 3 to 3 1/2 pounds
• 1 small red onion, diced (about 3/4 cup)
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 2 tablespoons of Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
• 1 teaspoon kosher salt
• ½ fresh jalapeño or serrano pepper, scraped of seeds and minced

16 6-inch corn tortillas

Put it all together

For the Steak Marinade:

In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.

For the Charred Pineapple Salsa:

When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready.

To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs.

When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.)

Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well.  Cover and refrigerate until ready to use.

To cook the steak:

Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving.

Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.

Buen Provecho!

Images /tacombi Instagram , Cantina Rooftop , 5W Pr