Main content starts here, tab to start navigating

Meet your May Taco of the Month

a blue tortilla taco on a plate

What we’re eating: May Taco of the Month

For the month of May, we brought back another fan favorite taco: Taco de Puebla. The Taco de Puebla features a delicious dry-rubbed pork shoulder that has been seared on the plancha and topped with salsa roja and coque, a delicious yogurt cream sauce. The jocoque brings a coolness to the spice rub.

This taco is a great example of the conversation of cultures at the heart of Mexican cuisine. In the late 1890s, Lebanese families started emigrating to Mexico, largely to the state of Puebla, bringing Middle Eastern methods and flavors. For Tacos de Puebla, Mexicans borrowed some Middle Eastern spices and the method of cooking meat on a vertical rotisserie (called a trompo). Our interpretation is smoky, packed with spices, and deliciously refreshing. It is topped with jocoque, which is a Mexican yogurt sauce reminiscent of Middle Eastern labneh. Ours is made with Greek yogurt and crema along with roasted garlic, cumin, caramelized onion, cilantro, and cucumber.

What we’re drinking: Spring Cocktails

a close up on drinks

Our spring cocktails feature gin from our amigos at You & Yours Distilling Co., the first-ever female-led distillery, located in our hometown of San Diego! You can find us enjoying these cocktails until the end of the month!

GARDEN PARTY: Sunday Gin, Dolin vermouth blanc, lemon, lime, & agave.

LAST FROST COLLINS: Winter Gin, Vida mezcal, lemon, orange, & cloves.

SPRING CHERRY GIMLET: Sunday Gin, fresh cherries, freshly squeezed lime juice, a touch of classic curacao from Pierre Ferrand.

Horchata for Cause Beneficiaries

a close up on a logo

CHEFS CYCLE is a fundraising endurance event featuring award-winning chefs and members of the culinary community-fighting hunger outside the kitchen. For the past four years, the Chefs Cycle has engaged culinary talents who want to push their limits by completing a three day, 300-mile ride while raising funds and awareness in support of No Kid Hungry. The 2020 ride has a goal of 275 chefs riding to help raise $2 million, which translates into 20 million meals for kids facing hunger. Join us in supporting our local culinary community as they cycle for a cause.

a close up of a logo

Irvine Public Schools Foundation (IPSF) is a nonprofit organization with the mission of enriching the educational experience of each child in every school. Founded in 1996 by concerned parents and community leaders, IPSF sponsors enrichment programs and provides financial support to ensure educational excellence in Irvine schools. In addition, IPSF excels at uniting local corporate and community partners, parents and residents in raising funds to nurture student potential. Each year, IPSF provides millions of dollars in funding to Irvine Unified School District (IUSD) to support STEAM (science, technology, engineering, arts, and mathematics) education, small-group learning, afterschool and summer programs, grants for classroom innovation, and support for mental health initiatives and athletic trainers.