Sun Sentinel Palm Beach Edition
Tacos star at Tacology
Q. I recently ate at Tacology in Brickell City Centre. I would love to get the chef ’s recipe for the shrimp tacos. Thank you, and I look forward to hearing from you! — Ben Patten, West Palm Beach
A.
Tacology (701 S. Miami Ave., fourth floor, Miami; 786-347-5368, tacology.us) offers authentic Mexican specialties, traditional and with a twist. Executive Chef Santiago Gomez launched the “mercado-style dining” concept in February.
The setting, designed to create the feel of a Mexican marketplace, showcases five unique food and beverage stations that include tacos, ceviche, juices and salads, desserts, and a bar where diners can view live culinary preparations.
Tacos are the star of the menu, Gomez said, and there are more than two dozen varieties, from traditional to vegan and vegetarian options served on housemade tortillas. The shrimp tacos get a crispy coating from quinoa, while the attractive shot-glass presentation plays double-duty, keeping contents contained in fresh-fromthe-griddle tortillas.
A native of Mexico City, Gomez got a behind-the-scenes glimpse into the restaurant biz while working for a seafood distributor making deliveries to chefs. This prompted him to enroll in culinary school at the Centro Culinario Ambrosia. Gomez continued his studies at Hofmann, a prestigious culinary school in Barcelona, Spain.
After graduation, he spent a year working at Nobu Miami before returning home to open Nobu Mexico City. Gomez went on to work for Mexico’s largest hospitality company, Cinbersol Group S.A., as sous chef for a Thai/Japanese concept called Erawan, among others, before being promoted to corporate chef.
His Asian influences can be seen and tasted in his creative menu at Tacology. If you go, save room for the Paletas, a boozy popsicle soaked in Prosecco. They are perfect for fending off the heat from Gomez’s sauces that are made from scratch with imported Mexican chiles.
Q. Recently, my husband and friends had dinner at J. Alexander’s. I ordered the French brasserie-style steak. It was the best steak I have had, including at high-end steak houses. I would love to know how it was prepared. Hopefully the chef will give you the recipe. Thank you. — Gail Choate, Boynton Beach
A.
Folks are a bit tight lipped when it comes to sharing recipes at J. Alexander’s (multiple locations; jalexandersholdings.com). According to the menu, the Steak ’N’ Fries entree is “a French brasserie-style steak with garlic, served with french fries.” You’re likely to find this common dish at most brasserie menus throughout Europe as “Steak-frites.” I made a phone call and asked the hostess a handful of questions until she turned me over to a more menu-knowledgeable server. The results I’m sharing are for a panseared steak recipe with Maître d’Hôtel butter that was compiled from their insight and my basic techniques for preparing steak.
It’s not a difficult dish to make at home. In fact, it’s rather quick and easy. What it really boils down to: quality of ingredients and technique. So start with the best quality meat that your budget allows and follow along. Feel free to prepare the steak on a grill, if you desire. I’ll leave the french fries and choice of red wine up to you, Gail. Bon appétit!