tacos

Chipotle Flank Steak Tacos with Salsa Verde

by Malcolm Bedell May 6, 2013

If you measure a recipe only in terms of how great the reward is for how little effort, that would make this one of the best taco recipes on our site. It’s proof that you don’t need a billion ingredients or a whole day’s worth of cooking time in order to make some authentic, taqueria-style [...]

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Crispy Rolled Shrimp Tacos with Tomato Broth

by Malcolm Bedell March 26, 2013

Before we continue, let’s get something straight. A soft tortilla folded around some filling is called a “taco,” agreed? And if you roll it up instead of folding it, and then fry it? It’s a taquito. Or does that mean “little taco?” And if so, does that make a plate of small folded tacos, really [...]

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El El Frijoles

by Jillian Bedell September 17, 2012

We drove about 50 miles East this weekend, to have lunch in a barn. On a desolate-feeling peninsula empty of apparent industry or populace, where the treetops are already glowing in oranges and shades of red, and great swaths of field are studded with rock as if the ancient giants are emerging from the mantle, [...]

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Rhubarb Week: Grilled Flank Steak Tacos with Chipotle Rhubarb Salsa

by Malcolm Bedell May 28, 2012

You know what’s a reasonable thing to have in your garden? A rhubarb plant. You know what’s less reasonable? Having ten enormous rhubarb plants. A bumper crop of rhubarb, each plant producing dozens of thick, crimson red rhubarb stalks, has left us scrambling for new ways to use the tart flesh of this vegetable. We [...]

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Holbrook’s

by Jillian Bedell May 21, 2012

Holbrook’s Snack Bar sits at sea level, where the public road ends. I found it by accident or instinct, driving and admiring the abundance of leaves that nature has finally delivered to the light in northern New England. I took a last minute left on my way out to Orr’s and Bailey Islands and followed the signs to Cundy’s [...]

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Chicken in Chipotle Cream Sauce

by Jillian Bedell May 15, 2012

As holidays of dubious historical significance that serve as little more than an excuse for copious daytime imbibing, Cinco de Mayo is my second least favorite. I prefer daytime drinking that is forthright and without (much) pretense. (One must have a little pretense, or else they take you to Promises). Appropriate situations include: baseball games, company [...]

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Taquitos de Lengua with Salsa Roja

by Malcolm Bedell April 19, 2012

Who would have expected New Haven, Connecticut to be home to one of the most exciting developing Mexican taco truck scenes we’ve ever seen? Occupying a stretch of Long Wharf Drive, which runs parallel to Interstate 95, past New Haven’s massive Brutalist-style concrete architecture, a few gas stations, and a fairly newly-minted Ikea, hardcore Mexican [...]

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Tomatillo Lamb Tacos with Fresh Salsa Mexicana

by Malcolm Bedell March 30, 2012

For once, I am not basing this recipe on anything I ever ate during our time living in Mexico. For a country that can work such culinary magic with inexpensive, slow-cooked cuts of meat, I have not had a lot of experience with the region’s techniques for cooking lamb. I imagine that this dish would [...]

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Mateo’s Hacienda

by Malcolm Bedell March 21, 2012

You can tell from the street that Mateo’s Hacienda is a tiny, hole-in-the-wall place. The restaurant features a bright orange-painted facade, with a small front window just barely large enough to contain a cartoon rendering of a gloriously stereotypical spaghetti Western Mexican, complete with black handlebar mustache, giant sombrero, and armed with bottles of hot [...]

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Breakfast Tacos con Chicharron

by Malcolm Bedell February 20, 2012

I‘ve had a nearly insatiable craving for habanero peppers lately. I’ve been mixing up quick-pickled habanero to ladle onto leftover pot roast nachos. I’ve been spiking my canned Chunky soup with overly-aggressive shakes of Cholula. I’ve been adding green El Yucateco in dangerous quantities to jarred salsa, and then running around the house carrying on [...]

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