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Chris Goddard ha publicado una actualización
hace al año (editado)
Tacos Callejeros de Camarón Mango Habanero, Tacos de Camarón a la Parrilla y Tacos Vegetarianos
#mexicanchallenge
Mango Habanero Shrimp Street Tacos, Grilled Shrimp Tacos and Vegetarian Tacos
Traducido del inglés
Judy Keegan, Antonio Salvador Moreno Carretero y10 más8 Comentarios-
Level:
Executive Chef
Buena combinación
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Level:
Scoolinary Team
You had me at mango habanero, Chef Chris 🔥🌮 This taco trio is full of contrast, texture, and color—each version feels like a carefully curated experience. The grilled shrimp have that perfect char, the mango-habanero glaze brings brightness and fire, and the veggie option pops with freshness and crunch.
Your presentation style also deserves a mention: the close-up angle on the first photo gives that intimate street-food vibe, while the second shot—clean, top-down, and symmetrical—feels more refined and restaurant-ready. Nicely balanced visual storytelling!
Are you developing a signature taco lineup? Because if so, this feels like the start of something that belongs on a chalkboard menu. What’s been your go-to tortilla base so far: flour, corn, or are you experimenting with house-made options too?
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Lo siento, pero no, esto no es una línea de tacos de autor para el trabajo. Estos son para mí y mi esposa para la cena y para entretener a los amigos, también puedo ofrecer estos para caterings de trabajo, pero no en nuestro menú diario como yo no hago la cocina del día a día. Los propietarios han decidido no ofrecer tacos porque el personal habitual (¡niños!) no puede hacerlos tal y como están diseñados. Además, en nuestra zona hay numerosos restaurantes mexicanos y camiones de comida con los que competir en una ciudad de 14.000 habitantes.
Cuando ponga en marcha mi propio camión de comida, será único en nuestra zona, ya que serviré fish & chips a la cerveza, pulled pork y costillitas con guarnición. Mi empresa de catering ofrecerá un menú ampliado basado en el menú del camión de comida.
En cuanto a las tortillas, he estado utilizando principalmente tortillas de maíz blanco en la calle taco y 6 “tamaños. Probamos tortillas de harina bajas en carbohidratos y sin carbohidratos, pero nos parecieron inaceptables. Aprenderé a hacer mis propias tortillas cuando termine la remodelación de la cocina de mi casa. Ahora mismo está repartida entre 5 habitaciones y mi terraza Definitivamente quiero aprender a hacer las tortillas de flauta en el curso de tacos También quiero experimentar con diferentes colores de maíz.Sorry, but no, this is not a signature taco lineup for work. These are for me and my wife for dinner and for entertaining friends, I can also offer these for work caterings, but not on our daily menu as I do not do the day-to-day cooking. The owners have decided against offering tacos are the regular staff (kids!) can’t execute them as designed. Also, our area has numerous Mexican restaurants and food trucks to compete with in town of 14,000 people.
When I start my own food truck, it will be unique to our area as I will be serving beer-battered fish & chips, pulled pork and baby back ribs with sides. My catering company will offer an expanded menu based on the food truck menu.
As for the tortillas, I have been using primarily white corn tortillas in street taco and 6″ sizes. We tried low carb and zero carb flour tortillas, but found them unacceptable. I will learn to make my own tortillas once my home kitchen remodel is completed. Right now it is spread across 5 rooms and my outside deck! I definitely want to learn to make the flauta tortillas in the taco course! I also want to experiment with different colors of corn.hace al añoTraducido del inglés
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Level:
Scoolinary Team
@chris-goddard Appreciate the transparency, Chef. It’s always a smart move to tailor the offer based on execution feasibility—especially with a younger team. And you’re absolutely right: tacos demand precision to maintain integrity under pressure.
Your tortilla strategy makes sense. White corn is a classic for a reason, but once you start producing your own, you’ll gain full control over hydration, elasticity, and flavor profile. If you’re considering working with pigmented corn, I’d suggest keeping an eye on starch content—it can shift how the masa behaves during pressing and cooking.The flauta section will be a great place to refine frying technique—especially for balancing blister and crunch without over-drying. Since your future food truck includes fried proteins, that crossover is worth exploring.
Out of curiosity, once the remodel’s done, are you planning to invest in a manual or electric tortilla press? That choice alone can shape your production flow and output texture.
Looking forward to seeing how your toolkit expands
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@soldamiani I would most likely go with a manual press. I like a more hands-on experience. That is why I will use knives over faster tools such as a food processor unless I have large batches of chopping/mincing to do. Still teaching myself knife skills, albeit slowly.😅
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Level:
Scoolinary Team
@chris-goddard Thanks for sharing so openly 😊 Your hands-on approach really shows in how you’re building knife skills and planning to work with fresh masa. Pigmented corn can be unpredictable, but mastering it will give you more creative control. A sturdy manual press sounds like a great fit for your workflow—especially once your kitchen remodel is complete.
Also, we just released a new course today: Fundamental Knife Skills. It’s beginner-friendly, but even experienced cooks often pick up a few tricks. Could be a nice addition to your toolkit. Let us know what you think if you check it out! 👨🍳🔪
https://www.scoolinary.com/courses/fundamental-knife-skillsHave a lovely day, my friend!
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Level:
Executive Chef
Qué delicia!! 😍
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Level:
Executive Chef
Autentica comida mexicana. Qué delicia.
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