by San Diego is lively with the sun (San Diego is bathed in Golden State sunshine on ), the sweet salty smell of sea and land drifting through open windows as you settle down to a meal that makes your head ring all at once with movie stars and Maritime lore. Take a large, comfortable dining room at Posada, toss on the beanbag cushion and then pull up a white clapboard bench by the open fireplace: This is old California relaxed and at its best with Liz Taco Catering San Diego.
In addition to being a party, food is deep-fried ice cream for hungry college students; it is stacked plates of tacos and two scoops or rice as well. On any given Sunday afternoon, the smell of fried fish with warm tortilla inIt has to be pointed out that tacos in San Diego aren’t just a food—a topic for conversation or an adhesive to string an evening together with, they are themselves here event. One doesn’t simply pass down the old road of fast food Tacoma here; one hires, in a word, young chefs dedicated to each beanstalk of life south Mexico. The cost is much lower than what one would pay if we were doing it ourselves at home for fifteen people.Shucks, you could whip up some tacos tonight, we know that. But a professional taco outfit? Now, that’s an event no body soon forgets.
Let’s start with the taco shell. Forget those midweek, limp bits of cardboard masquerading as authentic Mexican, and go with a soft corn tortilla that cradles slices of juicy carne asada or tender shredded beef. Wrap the taco’s toppings: cilantro and chopped onions, with another slice of lime. Every bite is a passage into paradise–culinary word heaven ( food, heavenly fare) UP, your say! At the same time, don’t skimp on the zesty lime. The sliver of citrus can make all difference in your taco’s flavor profile.
Engagement is hardly ever a problem at a taco party. Have a live tortilla station, and the guests will instinctively gather around it just to watch as the guy bends, flips, and dazzles people with his skill on a hot griddle at one million degrees Fahrenheit. It’s not cooking anymore; it’s dining theater! Certainly you can have your cake ( or in this case, taco ) and eat it too.
Rethinking the traditional alternatives can yield big dividends. How about fish tacos fresh from the Pacific and a crisp, cool slaw? Or perhaps we should try our hand at making birria, that slow-cooked meat which could change your whole taco game. And there’s nothing quite like dipping that delectable morsel into a bowl of rich consommé.
Speaking of salsa, well… It’s sort of like the crown a superhero might wear, usually taken for granted. Underneath that simple facade there lurks a punch on par only with cunningly created messengers hidden in disquise. Whether you favor a classic mild pico de gallo or want your mouth set on fire; no matter where this salsa ends its circuit—the taste, the spice and sheer indulgence!
And of course, no taco festival would be complete without some toasts, by which I mean margaritas. Offering a variety–classic lime, spicy mango or perennial favorite strawberry–means that everyone can find what suits his taste. The margarita might just be that social lubricant your gathering didn’t even know it needed.
But remember to save room for dessert. Churros with sugar and cinnamon on top? Absolutely! It’s the sweet finale every great taco dinner deserves–a little dance for your taste buds.
And that’s a wrap. If you’re planning an event in San Diego, think about adding a bit of taco flair. After all, nothing unites people quite like the promise of an exquisitely well-fashioned taco. As Mexicans say, “Barriga llena, corazon contento–Full belly, happy heart.” Here’s to memorable events!