Starting this Thursday March 4th, some of the city’s best chefs will have their own taco on offer at the TACOLICIOUS market stand every week for the next six weeks. Here’s the lineup: this week (March 4th) is Chad Newton from Fish & Farm, serving slow-poached then seared octopus, confit potato, smoked crema, lightly pickled cabbage, lime, and cilantro plus (bonus item), a pineapple and celery agua fresca.
Then on 3/11 is Craig Stoll of Delfina, 3/18 is Alex Ong of Betelnut (reportedly doing pork leg braised in duck fat, topped with fish sauce infused with chiles, anise, and Szechuan peppercorns, hold the freaking phone), 3/25 is Mark Denham of the soon-to-open Bishop, 4/1 is Liza Shaw of A16, and 4/8 is that wild man Robbie Lewis (formerly of Bacar and Jardinière) who is doing conejo al guajillo con ensalada de fabas (guajillo chile-braised rabbit with fava bean and radish salsa, cotija cheese).
