where the image is meant to titillate and inspire the cook
Transform the tender beef shank from a leftover pot of Caldo de Res into tacos with fresh cabbage, onion, cilantro, cotija, and a squeeze of lime. Serve with a hot mug of the reserved caldo on the side—the rich, savory broth is the perfect accompaniment to the crisp-edged beef and cool, fresh toppings.
This is Part II of a two-part series inspired by Art of the Grill at Fontainebleau Las Vegas. In Part I, I shared the Fontainebleau Tomato Burrata Salad. Here, I’m featuring my interpretation of Chef Patrick Munster’s Grilled Mahi Mahi Tacos with Mojo Marinade and Avocado Taco Sauce.
The Signature Series at Fontainebleau Las Vegas is an ongoing collection of immersive classes and culinary experiences led by the resort’s chefs, beverage specialists, wellness experts, and creative teams.
We have attended several events so far and have been consistently impressed by the quality, organization, and expertise behind each one.
Mojo (pronounced MOH-hoh) marinade has roots in Cuban cooking, where citrus, garlic, olive oil, and herbs are used to bring brightness and depth to grilled meats and seafood. Variations of mojo are found throughout the Caribbean and Latin America, often centered around sour orange and lime for their fresh, tangy flavor.
For grilled mahi mahi tacos, this style of marinade is especially fitting because the citrus and garlic enhance the fish’s clean, mild flavor while the olive oil helps keep the fillets moist over high heat. The lightly smoky poblano and fresh cilantro add another layer that works beautifully with cool, creamy avocado sauce and a crisp shredded napa cabbage, creating tacos that balance char, acidity, creaminess, and crunch in every bite.
The starting point for these tacos was at Best Friend, Roy Choi’s Las Vegas restaurant, where we enjoyed his Kogi Short Rib Tacos, among other terrific dishes. Bold, slightly sweet, and layered with Korean barbecue flavor, they put the spotlight on flanken-style short ribs—thinly sliced across the bone with plenty of marbling.
I took that same cut in a different direction. Instead of a BBQ marinade and the grill, I used a hot pan and a simple rub of salt, pepper, cumin, and chile powder. The short ribs seared in a thin layer of avocado oil until deeply browned, then were chopped and returned to the pan briefly to crisp the edges.
Flanken-style short rib works especially well for tacos because it’s cut across the grain and has enough marbling to stay juicy while developing great browning. The result is a deeper, more rounded beef flavor without long cooking.
I kept the toppings simple: diced onion, cilantro, shredded cabbage, a quick avocado mash with lime, salt, and pepper, and a drizzle of Mexican crema mixed with garlic and salt. Salsa roja and salsa verde were served on the side, letting the beef stay front and center while guests add salsa to their liking.
Roy Choi’s Best Friend is an indelible mash-up of bodega, bar and restaurant, serving Chef Roy’s greatest hits and more from his famous LA food truck, Kogi to his restaurants and other ventures. All of this is remixed and remastered in a new way for Las Vegas. (from Park MGM)
Continue reading “Short Rib Tacos Inspired by Chef Roy Choi”
The story goes that Thornton Prince III, a Nashville resident, had a reputation for being a womanizer. One day, after a late night out, he came home to his girlfriend who wanted to teach him a lesson. In an attempt to make his breakfast unappetizing, she heavily seasoned the chicken with cayenne pepper. However, instead of being put off by the spice, Prince enjoyed the fiery flavor and decided to share it with his friends.
In the late 1930s, Prince’s Hot Chicken Shack was officially established, and the popularity of Nashville hot chicken began to grow. Over the years, the dish became a local favorite and gained recognition way beyond Nashville.
We are huge fans of the city of Nashville, and Nashville Hot Chicken. A little while back we did a tasting of Nashville Hot Chicken in Vegas.
The chicken is often served on a piece of white bread or in between a bun. Here, I take the hot chicken concept and serve it in charred flour tortillas. By all accounts, it’s just another way to enjoy fabulous Nashville hot chicken.
Sometimes a vegetarian taco just hits the spot. Especially if it is made with crispy seasoned cauliflower and smothered in Hatch chile & corn salsa. These tacos are fantastico! They’re crispy, crunchy, fresh, spicy, herby, charred, creamy, tangy, colorful, and mighty tasty. Don’t wait ’til Taco Tuesday to give them a try!
