Tacos have traveled far beyond their Mexican roots to become as mainstream as burgers and pizza on U.S. menus. These five recipes offer inspiration for new takes on tacos—whether you go the authentic route or innovate with a mashup.
Birria tacos have surged in popularity, featured extensively on social media feeds and spreading to chain restaurant menus. This version uses lamb instead of the typical beef, braising the meat in a chili-flavored broth.
Chef Justin Carlisle’s wife has childhood memories of Monterrey, Mexico, where potato tacos were always being made by her grandmother, mother and the taco carts in the street. He tried to bring those memories to his menu by creating a simple nostalgic taco that’s also vegetarian.
This chicken taco filling is quick to make with pantry staples including cans of pears, chipotles, beans and tomatoes; just add fresh chicken breast. The combo is mellow enough to be kid-friendly but flavorful enough to please grown-up palates.
Chef Camilo Garavito is the K-12 regional chef for Elior in a Wisconsin school district. He was born in Colombia and infuses his Latin culture into the menus of the elementary and middle schools he oversees, such as with this dish.
Photo courtesy of Washington Red Raspberry Commission
Raspberry Chipotle Veggie Tacos
These plant-based tacos combine sweet potatoes and black beans with a fruity raspberry-chipotle sauce for a tasty way to get more vegetables and fruit into school lunch. Some of the components can be made ahead to speed up execution.
The department is investing $1.2 billion in Commodity Credit Corporation funding to go toward local food purchases at schools, childcare facilities, food banks and other institutions.
