Global Street Tacos
A Flavorful Start to the New Year: Our Global Street Taco Buffet
The countdown to the New Year in Park City, Utah just wouldn’t be complete without an unforgettable meal, and this year’s Global Street Taco Buffet certainly delivered! From the very first bite to the last, our guests enjoyed a fusion of flavors that not only celebrated the diversity of global street food but also highlighted some of our favorite local ingredients. Here’s a recap of the delicious journey we took with our guests to ring in the new year.
Kicking Off the Celebration: Margarita Mixer & Taqueria Salsa Bar
The evening began with a Chef Inspired Margarita Mixer, a fresh twist on the classic cocktail, set off by the bold flavors of Oaxacan Bittermilk Bitters. This unique touch gave our Oaxacan Margarita a deep, complex flavor, setting the tone for an evening of culinary creativity. Paired with the margaritas was our Taqueria Salsa Bar, featuring a wide selection of salsas to complement every taco creation. Guests could choose from Tomatillo Salsa, Roasted Chipotle Salsa, Cambodian Salsa, and Tomato Serrano Salsa, each with its own distinctive flavor and heat profile.
On the side, we had Wildé Patagonia Shrimp Ceviche served on ice, featuring vibrant Montmorency Tart Cherry, adding a tart twist to the sweet shrimp. The ceviche was an instant crowd-pleaser, a perfect way to cool off and refresh between margaritas and salsas!
Saffron Bomba Rice: The Perfect Paella Companion
As the evening unfolded, we served up Saffron Bomba Rice, a short-grain variety typically used for paella. Unlike creamy, sticky rice, this rice holds its shape beautifully—similar to sushi rice—making it a perfect base for our tacos. Guests enjoyed spooning the aromatic rice onto their tacos, enhancing each bite with a subtle, saffron-infused flavor.
Street Taco Buffet: A Global Flavor Explosion
The main event of the evening was the Street Taco Buffet, an absolute feast full of variety and endless possibilities. Whether you were craving something savory, smoky, or tangy, this buffet had it all. Wagyu Flap Meat served with Caramelized Walla Walla Onions took the spotlight, with its tender, melt-in-your-mouth texture.
For a lighter touch, we offered Jicama Un-Fries—a fresh twist on traditional fries. These weren’t fried but marinated in a tangy mix of lime juice, rice vinegar, Walla Walla sweet onion, garlic, and a trio of sweet and smoky paprikas. The result? A refreshing, crunchy side that added a unique layer of flavor to every taco.
The salsa bar featured a variety of sauces from around the world, including classic Mexican salsas like Roasted Chipotle and Tomatillo, but we also ventured further with Black Bean Sauce, Smoky BBQ Sauce, Cambodian Nuoc Cham, and a Mortar & Pestle Marcona Almond Romesco—adding some international flair to the traditional taco experience.
Fresh Homemade Tortillas: A Labor of Love
At the heart of every great taco is the tortilla, and Chef Charlie didn’t disappoint. He made fresh, homemade organic flour and organic corn tortillas from scratch, ensuring every bite was pure magic. The flour tortillas were made Peking style, with a hint of sesame oil for a delicate, aromatic finish that was perfect for wrapping up all the tasty fillings.
Breakfast Burritos to Go: A Perfect New Year’s Tradition
One of the best parts of a taco dinner is the fun twist on the leftovers, Breakfast Burritos! Whether you are headed out to the slopes or catching a flight, these warm, flavorful burritos make great meals to enjoy on the go.
Cheers to 2025!
As the clock ticked down and the celebrations continued, we couldn’t help but feel grateful for all the incredible flavors, new traditions, and the joy of sharing a delicious meal with great company. Here’s to more flavor-packed meals, culinary adventures, and unforgettable experiences in the year ahead