Taco tacoEXPAND
Taco taco
Photo courtesy Island Hotel

Wild & Crazy Taco Nite: Who's Serving What!

We checked out our first Wild & Crazy Taco Night last year. A fundraiser to benefit Share Our Selves, it was one of the most well-organized events we attended in recent memory. Whether you're a repeat diner or it's your first time there, the taco lineup is worth studying. We reached out to a few of our favorite spots to inquire about what they planned to serve.  Try not to drool too much.

Island Hotel (pictured above) - Chef David Man 
Nashville hot chicken taco on Anson Mills blue corn grits pancake, dill pickle slaw and sweet and sour honey.

TAPS Fish House & Brewery Irvine - Chef Andrew Monterrosa
Smoked clam taco (al pastor style), applewood smoked clams, pineapple chili limon and bacon foam on homemade tortilla.

Taco Asylum - Chef Sean Masucci
Lamb breast taco with bacon fig jam, pistachio butter, mache and mint salad, pistachio crumble.

ALL the tacosEXPAND
ALL the tacos
Photo courtesy Five Crowns

Five Crowns (pictured) - Chef Steve Kling
Turkey confit taco with tomatillo and epazote chimichurri.

Melissa's Produce - Chef Marco Zapien
Baby Dutch yellow potato and roasted hatch chile tacos. Topped with grilled nopales, pico de gallo and queso ranchero.

The Catch - Chef Cory Rapp
Pulled rabbit taco (garlic-guajillo marinade), carrot tortillas, corn esquites, beet green salsa, chopped cilantro.

For more information on Share Our Selves and Wild & Crazy Taco night, please visit their website.

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