It’s the ultimate day for taco lovers: Tuesday, Oct. 4, is National Taco Day, and to celebrate, Gazelle invited Chef Aaron Martinez to talk about all things taco.
Martinez is the culinary director of Taqueria Morita and co-partner at Take Root Hospitality, the company that owns and operates Taqueria Morita, as well as sister establishments Vicia, Winslow’s Table and the new Bistro La Floraison.
The al fresco taqueria, which opened this summer adjacent to Vicia, is inspired by Martinez’s Mexican heritage and features tacos and other seasonal offerings on its menu.
For sure, Martinez will be celebrating National Taco Day, putting his own spin on a Mexican cuisine staple – and he encourages you to do the same.
“A taco for me is pretty much anything that can be wrapped in a shell – whether it’s a corn, flour, or vegetable shell,” Martinez said. “For the most part, I think anything can be put into a taco, as long as it is delicious!”
For Martinez, the perfect taco has plenty of acidity, creaminess, texture and heat.
“The best variations of tacos for me are Baja-style fried fish, al pastor and Norteño-style carne asada,” he said.
To serve with your taco, Martinez recommends a simple yet sublime guacamole recipe.
“A simple and easy recipe that my grandmother taught me was her guacamole,” he said. “It is avocados mashed with plenty of salt and lemon juice, finely diced red onion, chopped cilantro and a pinch of cumin – it’s as simple as that. No need to add tomatoes or other ingredients. You want to make the avocado the star with just a little crunch from the onion.”
To sample Martinez’s taco creations for yourself, Taqueria Morita is open Thursday through Saturday, from 5 to 9 p.m. Since the restaurant is outdoors, check its Instagram page for any announcements due to inclement weather.
Northern Mexican Flavors Served Garden-Side at Taqueria Morita
