Even the most humble home cook can up his or her taco game with pointers from Fish Taco executive chef Eddie Moran. We snapped Eddie at the Cabin John restaurant, which serves flavorful tacos inspired by Eddie’s Mexican heritage and Southern California upbringing. Here are four tips to bring home with you:
Always use what’s local, even if you’ve never seen an ingredient in a taco before. Eddie, for example, has a special on the menu right now that pairs pork carnitas with pickled local ramps.
If you’re working with skirt steak, don’t be afraid to marinate it overnight in beer. He recommends Tecate or Modelo.
Throw tortillas straight on the grill to warm them and impart smoky flavor.
Try an outside-the-box beverage pairing like a Michelada. Eddie makes his with a one to one ratio of beer and a tomato juice-based mixture he boosts with soy, lime and Worcestershire. “It’s a Bloody Mary’s naughty step cousin,” he says. Add an Old Bay rim as a hat tip to our region.
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