Friday, May 20, 2011

It started as a joke. My friend Lisa likes to tease me about my inordinate fondness for fancy food. I was extolling the virtues of very high end dining establishments. She brought up taco in a bag. She said that until I tried taco in a bag I could not say these places are better.

I had never heard of taco in a bag. She described it to me. It did not sound promising. Our friend Annelies, who is a trained chef and has worked at high end restaurants suggested, on a lark, that we take it and turn it into high end fare. Thus the taco project was born.

Greg, also a trained chef, joined our team, I think because he likes a challenge. I’m not sure. He has never said, and I haven’t thought to ask him. So did Maya, who has no culinary training whatsoever, but is a graphic designer. If we are going to serve taco in a bag, we need someone to design the bag.

As for me, I don’t have any professional culinary training either, just a lifelong obsession with cooking that started as soon as I was old enough to hold a spoon. I’m mostly a dessert person, but I’m willing to move to entrees for this.

This blog chronicles our quest.


  1. Heston Blumenthal has some very interesting ideas you might like to consider, if not incorporate. For instance, his hamburger recipe in Modernist Cuisine is a 30-hour prep - not that I'd suggest anything so elaborate -- but if you have a vacuum sealer available, he suggests compressing a tomato. Can look up details if desired.

  2. Tomato compression? I need to know more about this.