Street Gourmet L.A./Digest blogger and Tacolandia festival founder Bill Esparza is labeling 2013 the “year of the taco,” already evident in recent taco throwdowns and both superior and inferior round-ups of L.A.’s favorite taco spots. Next Tuesday, May 14, Salt’s Cure in West Hollywood restaurant is holding its own version of “Taco Night” in a collaboration dinner with Scribe Winery. Zach Jarret, Salt’s Cure in-house butcher, is behind the menu, which includes skin and squash blossom tacos, pork shank, and pork terrine, along with handmade citrus sugar churros paired with champurrado and mezcal. In a statement, Jarret cites staff meals as his inspiration, saying, “We’ve been kicking around the idea of doing a Mexican dinner for a while now. All of us love Mexican food and we’re lucky that our staff shares their family recipes and the recipes they make at home with us at the restaurant.” Reservations for the $48 four-course dinner can be obtained at 323-850-7258 and the full menu is below.
Over in Hollywood, Bludso’s Bar & Que is also taking on tacos on May 20, offering Kevin Bludso and Noah Galuten’s green chile brisket and pulled pork tinga, among others, inside of tortillas and served with sides and dishes like smoked tomatillo pork ribs and stuffed poblanos. There will also be unlimited Belgian beers and dessert, which you better hope includes red velvet cake from Galuten’s moms. The one-night-only offer is available for subscribers to Tasting Table for $35, with tickets for the 7:00 to 9:00 P.M. dinner currently available on EventBrite.
Head Terrine | “Truckstop” Pickles
Scribe Sylvaner Sonoma 2012
Skin | Blossoms** | Asado
Scribe “Skin Fermented” Chardonnay Carneros 2012
Pork Shank | Rice + Beans
Scribe Riesling Sonoma 2011 + Scribe Pinot Noir Carneros 2012
House Made Churro | Citrus Sugar
Champurrado and Mezcal
**Could change to baby squash depending on availability of squash blossoms.