Cafe Flora’s Oaxaca Tacos
Chef: Janine Doran
Cafe Flora turns 20 this month, and this dish has been on the menu since day one. The restaurant briefly stopped offering it a decade ago, but a guest circled the dining room with a paper petition demanding its return.
Either kale or collards, braised with red onion and Bragg’s Liquid Aminos. “It’s similar to what tamari, or soy sauce, does to a dish; it adds a little saltiness and unique flavor.”
Housemade lime creme fraiche, a sprinkle of cotija cheese, a sprig of cilantro, and some sort of seasonal element, like a chiffonade of tulip.
Corn and diced red pepper are tossed with salt and vinegar for bite. This was originally blended with the potatoes, but now adds both color and texture.
In winter, the dish comes with a roasted tomato and chipotle salsa, in summer it switches to salsa fresca.
5. Corn Tortillas
These get coated in oil so they won’t crack, but will crisp up nicely in the oven. A toothpick helps hold the rolled-up shape while they bake. “We make sure that comes out before the dish goes to the table.”
6. Black Bean Stew
Beans are soaked overnight, then cooked slowly throughout the day until they’re tender.
Yukon Gold potatoes are mashed with their skins still on. And blended with sharp cheddar, smoked mozzarella, chili flakes, cream, butter, salt, and white pepper.