What came to the US as Mexican food in the 1970’s has continually grown in popularity. At the forefront of those menus has been the taco.
From quick serve to fast casual, the taco has found its way onto many menus. With so much competition in the space, our readers challenged us to find what the keys are to creating a signature taco.
So we turned to one of the nation’s leading experts on the service of tacos: Steve Trabb of New Jersey based Mini Taco Shells to get his thoughts.
Visit Mini Taco Shells at The International Restaurant and Foodservice Show of New York on March 8-10, 2020 at Booth #1672
What brought you into the taco business?
Back in 2013 while planning my wedding my fiance wanted a taco station at our reception. Being that most tacos were really big and messy I had to find a way to shrink the taco.
What changes have you seen in how chefs creatively fill tacos?
I have seen everything from Poached Maine Lobster with 24k gold leaf to a dessert filled taco with cannoli cream filling. The taco shell is just a playground for the chefs’ imagination
What are you seeing in terms of how tacos are plated and assembled?
Tacos have graduated to another level in the food industry. They are now being carefully assembled with tweezers, plated on their own custom trays, and treated like a center of the plate item.
We are starting to see the use of materials like Corian in the serving of tacos. Can you share your thoughts on this?
I developed the Corian Mini Taco Rack and passing trays to add elegance and give chefs other fun and exciting ways to present their masterpieces.
Where can an operator find the Corian racks?
Minitacoshells.com, of course.