Tuespocalypse Tacoday Tonight.

Yes, oh TacoLovers, tonight is really happening.  It’s going to be a beautiful evening to ride you bike (or drive your gas-powered vehicle if you are so inclined), share some stories from your weekend (maybe including the 2nd Annual Tweed Ride) over amazing tacos (seriously, they are), and take advantage of $2.50 pints of New Belgium Fat Tire beer.  Come out for food, fun, a ride, or just to see your favorite taco chef (Me) and your favorite cycling bar owner/tender, Bob Moural.  We should be set up to start around 5, and will be featuring the Wasabi Brisket, Braised Pork, Korean Chicken, and Vegan Chorizo you have come to know and love.  I promise that we will mix it up a little soon, but this menu has been a hit.  Thinking about bacon, curry cheek, and some other classics…maybe a few new items.  Those of you who stick with us through the long-ish winter months will be rewarded with being part of the R&D for next year’s Farmers’ Market treats, including the forthcoming Tacopocalypse Chili, and some new salsas.  Speaking of which, 187 sauce was a victory and will be on the condiment table tonight.


Taco Pastorius

Juice Magazine/Metromix Speaks On Tacopocalypse

Ok, we here at the Tacopocalypse compound have been meaning to do a lot of things, one of them being the hunting, gathering, and reposting of some of the (so far) kind words from those who write words reflecting opinions regarding food and food stuffs.  This first addition to our “Press” page is a wonderful piece written by Tim Paluch, editor of Juice Magazine here in Des Moines.  It goes a little something like this, HIT IT!


Someone hand Sam Auen a medal. No, a crown forged from ancient gold. No, a small island nation. The man behind Tacopocalypse surely must have been visited by a taco diety, who laid upon Sam his God-like hands and whispered into his ear a mission: “Bacon. Chorizo. Go forth, my son.”

Traditionalists be damned. Auen’s star taco mixes smoky and salty bits of bacon with ground chorizo, then is topped with a fresh, crunchy slaw that nails the texture. Add a spoonful of onion, a few cilantro leaves and maybe a bit of sauce (two options were both tame in terms of heat) to the handmade tortilla, and you’re set. It’s like a tiny baseball glove filled with Niman Ranch magic, served by a guy in bicycle gear sporting a beard so epic, Tom Hanks’ character in “Cast Away” would slink away into a cave to hide his shame. — Tim Paluch

Here is a link to the original article at Metromix Des Moines, which is also accompanied by a “what’s your favorite taco poll.”  I suggest you vote for us.