Unusual Tacos in Austin

By Sunny Kim

Austin is a self-proclaimed taco capital in the world. Inexpensive and filling, tacos can have literally whatever you want-bacon, egg, chicken, shredded cheese, cilantro, beans- all wrapped up in a soft tortilla and is versatile enough to be breakfast, lunch and dinner.

(Left to right) #3 Spicy tikka chicken $4.25, #7 Cuban pig $4.25 Photos by Sunny Kim

But aside from the ordinary meat tacos, there are several unusual tacos, starting with an Indian-inspired spicy tikka chicken taco, cuban pig taco and the bánh mì taco. Unique ingredients in the spicy tikka chicken taco include buttered cilantro basmati rice, raita cream and thai basil. While these ingredients are common in Indian cuisine and Southeast Asian dishes, it's certainly uncommon to discover these flavors wrapped up in a flour tortilla.

With more than 11 ingredients, the tikka masala sauce takes 45 minutes to an hour-and-15 minutes to make its batch, said Michael Wynn, general manager at Velvet Taco. "It's a recipe just for the sauce itself," Wynn said.

General manager Michael Wynn has worked in the food industry for the past 25 years.

Then there is the raita cream sauce, a cumin-infused yogurt sauce drizzled over the top of the crispy chicken tenders and a fresh thai basil on top.

The cuban pig taco is another interesting taco, inspired by the cuban sandwich which fed immigrant communities in Florida during the late 1800s and early 1900s. The variation of the ham and cheese sandwich transformed to a taco, contains gruyère cheese, slow roasted pulled pork, and house brined pickle.

The gruyère (groo-YAIR) cheese is a type of Swiss cheese made from cow's milk, which is generally cured for six months or more. The firm and pale cheese provides a rich, creamy and nutty taste. The slow roasted pulled pork is cooked in the alto shaam oven for 14 hours and goes through a marinating process before it goes in the kitchen for preparation, Wynn said. The house brined pickle is also marinated with special sauces for 48 hours, usually prepared with small and pale green cucumbers, called kirby cucumbers.

Executive chef John Franke creates these unique variations to make his taco chain stand apart from its competitors. Franke's inspiration from world cuisines continuously challenges new and unusual taco fillings, bringing people together for an experience.

Taco Trio: (Left to Right) Bánh mì Taco, Fish Taco, Brisket Taco $13

Tacos can also have a taste of East Asian cuisine, as demonstrated by the bánh mì taco available at Peached Tortilla. A three-way cultural mix 'n' mash, the bánh mì taco combines Vietnamese, French and Mexican influences to produce one fusion taco.

Eric Silverstein, founder of Peached Tortilla was born in Tokyo and grew up around East Asian foods in his early life said Beto Solis, general manager at Peached Tortilla. "He was always familiar with asian cuisine: Korean, Japanese, Chinese, all types," Solis said.

When Silverstein turned 15-years-old, he decided to move to Georgia and began his food truck business to provide two of his favorite things: southern comfort food with an asian twist.

Bánh mì, literally translates into "all kinds of bread," which uses the french baguette and Vietnam-style braised pork belly. The taco has braised pork belly that is prepared for over 6 to 7 hours in the kitchen with marinated pickled daikon carrots and a mixture of Sriracha and mayo.

• Spicy tikka chicken and cuban pig taco available at Velvet Taco, 11421 Rock Rose, Austin, TX, 78758: Open Monday through Sunday 11 a.m. - 12 a.m.
• Bánh mì taco available at The Peached Tortilla, 5520 Burnet Rd #100, Austin, TX 78756 (512) 330-4439: Open Monday through Friday, 5 p.m.-10 p.m., Sunday 10:30 a.m.-2:00 p.m.

Recipe: (Imitation) Spicy Tikka Chicken Taco

Main Ingredients

• Chicken tenders
• 1 Thai Basil
• 2 flour tortillas

Chicken Tikka Masala Sauce (credit to honestcooking)

• 1 cup of Greek yogurt
• 1/2 English cucumber, seeded and finely chopped
• 1/4 cup red onion, small dice
• 2 tablespoons mint, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

Raita Cream (credit to epicurious)

• 1/2 cup plain yogurt
• 1/2 cup chopped seeded English hothouse cucumber
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons chopped green onions
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin

Basmati rice (credit to foodnetwork)

• 1 tablespoon unsalted butter or olive oil
• 1 yellow onion, chopped
• 1 cup long grain basmati rice
• 1 3/4 cups water
• 1 1/2 teaspoons kosher salt
• 1/4 cup sliced scallions
• 1 tablespoon minced fresh parsley

Instructions

1. Bread the chicken tenders and deep fry for 20 minutes until brown, set on plate after done
2. Make the Chicken Tikka Masala Sauce by mixing all the ingredients and set aside
3. Make the raita cream by mixing all the ingredients and set aside
4. Make the basmati rice by cooking butter and onions over medium heat for 3 minutes, then add rice. Add water and salt, cover and cook until water is absorbed and rice is tender about 15 to 20 minutes. Turn off heat and allow to sit covered for 5 to 10 minutes. Add scallions and parsley, and fluff with fork and set aside.
5. Heat up two flour tortillas onto heated pan for 2 minutes
6. Wash 1 Thai Basil and have it ready
7. Coat the Chicken Tikka Masala sauce onto the deep-fried chicken tenders and put on flour tortillas
8. Put basmati rice, chicken tenders, drizzle raita cream sauce and top with thai basil
9. Enjoy!

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