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May 1, 2018

Fresh Takes on Tacos

By Piet Jones

Tacos-article-newIt’s the end of another busy day. The last customers are gone. Kitchen is clean. Servers are all checked out and headed towards the door. Finally, a chance to take the weight off your feet, think about something other than food, maybe peruse a little social media. And there you see them: tacos. It’s not even Taco Tuesday. Pictures of friends making them at home. Snack specials at the bar at one restaurant. A build-your-own taco bar at another.

These aren’t thin layers of overly spiced beef, buried in iceberg lettuce, with an upcharge for a dollop of sour cream, and everything stuffed into a brittle shell that shatters at the first bite. Nope, these tacos are packed with the latest trendy ingredients and flavors lovingly encased in a soft taco shell and they’re flying out the doors of restaurant kitchens. Seriously. America has a taco obsession.

The beautiful thing about tacos, for the restaurant owner, is they are not only easy to place on into a menu (being endlessly customizable), but they are also perfect for keeping food costs down. Tacos often use less-expensive cuts, cooked low and slow to naturally tenderize the meat and intensify flavors.

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