|by Justine Sharrock||Food + Drink, California, San Francisco||0|
The Taco: a simple, wondrous thing. San Franciscans love 'em. And just like other foodie favorites, the taco is prime for reinvention.
Tacolicious, a beloved Mexican restaurant in Cow Hollow, has invited some of San Francisco's top chefs to create their own unique culinary interpretation of the taco. Beginning today and going through the next six weeks, you can try a tasty new version every Thursday beginning at 10 a.m. The tacos will be sold at Tacolicious's Ferry Building outpost location, where Thursday is, serendipitously, Farmers' Market day.
Fish & Farm's Chad Newton is serving up his tacos today, followed by Alex Ong of Betelnut, who is planning a taco of pork leg braised in duck fat and fish sauce infused with chilies, anise, and Szechuan peppercorns on March 19. Liz Shaw from A16 will be experimenting with beef tongue on April 1, and Delfina's Craig Stoll is still trying to decide between pig's head, lamb riblet, and tuna confit tacos for March 11. Other chefs include Robbie Lewis, formerly of Bacar and Jardiniere.
Check Tacolicious's twitter feed for updates on the menu. Proceeds will benefit the non-profit Center for Urban Education about Sustainable Agriculture.