I love tacos. I especially love Taco Tuesdays! It has become such a big concept and everyone who serves up tacos puts out great deals for this day. Backyard Taco is a popular spot here in the Valley that serves up tacos al carbon. “al carbon” means to cook over charcoal and are very popular in Mexico. I was introduced to this place when I ate here with my foodie group a few years back. Backyard Taco was started by Ruben and Maricela from Mazatlan. Their business was birth from cooking tacos in their backyard for friends and neighbors. So hospitality and making customers feel at home is a big part of their business. They use fresh simple ingredients along with their amazing selection of meats to create the authentic taste of Tacos al Carbon. I love it when you walk into the lobby and get a glimpse (and smell) of the meat grilling on their mesquite grill. I came by for lunch and sampled a few of my favorite tacos – Carne Asada, Pollo and Al Pastor. Of course I grabbed a horchata to wash it all down. They also do quesadillas, burritos, tostadas, gorditas and a crazy potato. My favorite thing about Backyard Taco is the condiment bar which has a variety of salsas, onions, limes and jalapeños for toppings. Lunch was delicious and affordable as always and made for another fun Taco Tuesday.
* – from Rachael Ray
- 8 medium flour tortillas
- 2 hass avocados
- 1 tablespoon fresh lemon juice
- Salt and pepper
- 1/2 pound bacon
- 8 large eggs
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- 1 15 1/2 ounce can black beans, rinsed
Place the tortillas in the oven in two stacks; heat to 200 degrees . In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.
Hi Foodies, tonight we travel south of the border to a local taco “stand” that is a favorite of many in the community. It started out as a true taco stand in the backyard of a home and as it grew in popularity with the neighbors and locals and finally outgrew its backyard roots. After searching for a new “official” restaurant site, and gaining an investor this once small taco stand has grown into a full restaurant.
It doesn’t get more authentic than this. My Tuesday night foodie group chose Backyard Taco as our evening food destination. One of the things I love about AZ is the great Mexican food we have here. You can smell the Tacos al Carbon grilling as you walk up. They serve up fresh ingredients and have a great salsa bar. Eating the tacos here make me wish I was in Mexico chilling on the beach eating some yummy street food. Taco Tuesdays are $1.25 tacos during happy hour times. Great find!
Gourmet food trucks have become this crazy phenomenon across the U.S. Even Food Network has a show called The Great Food Truck Race that is inspired by these creative trucks. These trucks are not only creative in the way they design their trucks, but also with their food. Here in Phoenix, these trucks drive around to different locations and events to serve up some great food. Phoenix Street Food Coalition is a website that keeps track of where some of the best street food is served up here in the valley. I got a chance to stop by Phoenix Public Market and partake in Food Truck Friday. For lunch I got the Koreadilla (Bulgogi Skirt Steak with red cabbage, jalapeño, and red onion on a warm tortilla with cotija cheese) from Luncha Libre – a food truck with a Lunchador theme that serves a combination of Mexican and Asian food. My sandwich was super good and I had a fun day doing my first food truck experience!
My friend Brittany has a passion for vegan food. I love trying new foods and looking at her pictures of her vegan meals that she likes to post got me intrigued to have lunch with her. She took me to 24 Carrots, a natural cafe and juice bar in Chandler. They use fresh, organic, natural products from the local farming community. It’s a neat little place with some fun decorations. Brittany got the Harvest Veggie Quesadilla and I got the Stuffed Zucchini. Wow… I was impressed with my meal and I’m sold on incorporating more vegan dishes in my diet. Afterwards, we got some yummy desserts. They bake their desserts without any artificial sweeteners, preservatives, colorings and excess fats. I got the cherry & almond cake with fresh blueberry syrup. Seriously.. amazing!