"Chef Emmanuel Chavez runs one of the most buzzed-about Mexican tasting menus in the country out of an unassuming Houston storefront, earning a Michelin star for his deep dive into heirloom corn and regional technique. For one night only, he'll be behind the line at Tacombi, serving his signature barbacoa and charred habanero salsas for New Yorkers who normally would need to hop a flight to try them."
"The tacos start with prime top round beef from Pat LaFrieda, slow-roasted and marinated in a complex blend of hoja santa, avocado leaf, chile mulato, chile de arbol and other herbs and spices. Then comes the curveball: Chavez adds a touch of mushroom powder, which deepens the savory umami. They're topped with a spicy habanero salsa tatemada (charred on the griddle, balanced with key lime juice and avocado) and finished with a rich beef consomé made from the slow-cooked meat itself."
Chef Emmanuel Chavez of Houston's Michelin-starred taqueria Tatemó will cook a one-night barbacoa pop-up at Tacombi Flatiron in Manhattan on January 14. Chavez will cook live from 7 to 9 pm at 30 West 24th Street, serving tacos first-come, first-served at $7.49 each. The barbacoa uses prime top round from Pat LaFrieda, slow-roasted and marinated with hoja santa, avocado leaf, chile mulato, chile de arbol and other herbs, plus mushroom powder for umami. Toppings include charred habanero salsa tatemada, key lime, avocado, and a rich beef consomé; tortillas are made on-site by Vista Hermosa. Starting January 15, the tacos will appear at all NYC Tacombi locations for a limited time.
Read at Time Out New York
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