This is sure to be a controversial opinion, but the best part of going to the taqueria isn't the tacos, or the migas, or the enchiladas you order from the menu. Those things are great. Essential, even, but they are simply a vehicle for the goodies collected for the main event: The condiment bar. Oh, how we love condiments.
After hurriedly placing an order at the counter, you'll find us rushing over to collect samples of all of the salsas, hot sauces and pickled veggies they have to offer. Our priority, though, is the radishes. They're a great way to start off your taqueria feast and even better loaded into tacos for a bright, spicy crunch.
We wanted to find a way to get those wonderful taqueria flavors without, you know, the actual taco. These lacto-fermented radishes fit the bill. Sliced paper thin and brined with red onion, cilantro, and jalapeño, they nail that magical cross section of flavor: tart, crunchy, bright, funky, and just spicy enough to keep you coming back for more.
Load these pickled radishes onto your tacos (sorry if that's obvious), banh mis, pulled pork sandwiches and salads to bring the condiment bar to your kitchen.
FarmSteady started with a simple idea: make projects like this easier to jump into.
$40.00
More about this kit →
A savory ricotta and broccoli rabe tart from Giulia Scarpaleggia's Vegetables the Italian Way, finished with a woven lattice.
Ramp butter is three ingredients and no cooking — the fastest way we've found to stretch a two-week ramp season into a year.
A handmade casarecce recipe from Joshua McFadden’s Six Seasons of Pasta, featuring a silky butternut squash, sausage, and sage sauce.
Comments
Leave a comment