Help-Local-Biz Tacos

The shelter-in-place has not been easy, particularly for neighborhood businesses. I am trying to do what little-me can: firstly, continue all my gym memberships although they have closed their doors respecting physical distancing. Secondly, the extensive use of contactless Farmers markets and other pickups. Here I present a minimal taco cobbled from these different sources. And, the results will make Jean-George Vongerichten envious! 😉 Inspired by one of my favorites from his ABC Kitchen, Union Square NYC.


Taco holder to serve.


  • 1/2 lb oyster mushrooms
  • Adobo sauce: 1 tbsp oil, 1/2 onion diced, 1 crushed garlic, 1/4 cup crushed tomatoes, 1 chipotle pepper in adobo sauce, 1/4 cup stock
  • Topping: sake lees vinaigrette
  • Fresh corn (masa) tortillas.


Adobo sauce: Heat oil and saute onions till soft. Add garlic and let soften. Add the remaining ingredients and let simmer for 15 minutes. Set aside.

SIice the mushrooms. In a non-stick pan dry-stir fry till softened and earthy-fragrant. This takes about two minutes. Season with salt and then add the sauce and mix for a minute or two.

Soften the taco on the open flame for a minute- flipping with a pair of tongs. Place the mushroom stuffing topped with little dollops of the vinaigrette. Enjoy warm.


  1. This is a minimal taco, but is comparable to any of your seven-layer, bursting at the sides taco.
  2. The mushrooms are from Deep Roots Farm.
  3. This is my first introduction to sake lees– a byproduct of sake. The sake lees vinaigrette is from resourcED, a pricey pick-up from Blue Hill. But may be worth the $$$ for their fascinating spread. This vinaigrette brightens the mushrooms in the taco.
    (vinaigrette: sake lees, white verjus, lemon, honey and rapeseed oil)
  4. Another green that I was introduced to was Celtuce. A celery or lettuce ? I never thought I would like a lettuce -or celery- so much. It was the stems. Peel away the fibrous layers — may take a few stabs with your peeler. Then slice very thin. Is great as salad with a light dressing of lemon juice (or not). It can be lightly sauteed as well and is used as a vegetable in China.

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