Sara Deseran, Tacolicious
Saturday, September 1, 2018, 10:30 am - 11:15 am
Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market and highlighting one of our market sellers.
Tacolicious started in 2009 at the Ferry Plaza Farmers Market as an outgrowth of Joe’s former restaurant, Laiola. The taco stand was inspired largely by a trip to Mexico City. There, Joe ate all over, but particularly at a little place called Califa, a taco-centric sit-down restaurant with sparkling fresh salsas and bright ingredients. Joe, who grew up in Modesto frequenting the taco trucks that line the streets, already had an affinity for Mexican food, but this trip to DF clinched it. “We like to mix up traditional Mexican flavors, while at the same time incorporating what’s in season at the market,” says chef Antelmo.
Today at the market, Tacolicious sells five tacos using humanely-raised meats, plus farmers market agua frescas and items like grilled corn when it’s in season. Tacolicious now has several brick-and-mortar restaurants around the Bay Area.
Tacolicious uses local, pasture-raised meat, freshly made tortillas from San Francisco’s La Palma Mexicatessen, and seasonal produce from several local farms, including Dirty Girl Produce, Swanton Berry Farm, and County Line Harvest.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.