AN ALL-NEW TACO BAR

The holy trinity: wrapper, filling, salsa. In Mexico, what’s used for each of these varies by region, season, and chef. But what they all have in common is showcasing the best local produce. These days, anything goes – play around with ingredients to invent your own flavours.

FILLINGS For the freshest approach, go strictly vegetable. Alexis Palacios, the executive chef of Mezcal at Montage in Los Cabos, Mexico, ferments mushrooms to give them a meaty depth and chew. You can sear them for a similar effect. Additional hearty choices include roasted carrots, brussels sprouts, and other root vegetables. To add creaminess, smash beans or crumble cheese. SALSA There are endless possibilities for this topper. Consider uncooked tomato or tomatillo salsa, mole, pureed nut or seed sauce, tropical fruit relish, or guacamole. Or create your own. Palacios makes a salsa with peanuts and chipotles; chef Daniela Soto-Innes pairs mole negro with plantains. WRAPPERS When choosing tortillas, look for the best store-bought options with wholesome ingredients and no artificial flavours. Heat them in a skillet, on a grill, or over the open flame of…

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Shape Singapore (Digital) - 1 Issue, May 2019

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