Tag Archives: tacos

i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Umami burger. From i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle SauceAccording to food history, the earliest known burger recipe is mentioned in a Wikipedia citation alluding to a 1798 recipe from The Art of Cookery made Plain and Easy written by Nigella Lawson’s forerunner, well-known English cookery writer Hannah Glasse. In it, she refers to a “Hamburgh sausage” which is roasted and served on top of bread as her serving suggestion.

However, California took the idea and ran with it. While some 20th century chains began in Minnesota and other far-flung places such as Connecticut or Ohio, the burger became part of the surf and sand culture. Perhaps it was because of the portable ease of the sandwich, but chains such as Bob’s Big Boy, In-n-Out, and the grand-daddy of them all, McDonald’s, were conceived in the Los Angeles metro area. This truncated past of ground chuck meets roll leads us to Adam Fleischman, who in 2007 essentially revitalized the patty culture for today’s standards.

i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle SauceIt’s a familiar script; an East Coaster comes to Los Angeles like so many starving artists before him. However, Fleischman is different. His medium isn’t film, and he isn’t an actor. He’s an entrepreneur, and his business is the stove. Like many food inventors before him, he had minor success with dabblings in wine and other dining experiences around the city.

In an October 2016 Inc. Magazine article, he states, “I was trying to start a business around umami, a savory flavor that’s found in every country’s cuisine. Basically, I Googled the foods highest in umami and took out my cast-iron pan and improvised a recipe with some ground beef. The concept of the restaurant was also quick. I just wanted to make Umami Burger gourmet, an adult place that had waiters and served alcohol.” And the Umami Burger was born. With progeny gaining ground in Dubai and Tokyo, the more than two dozen locations have made Fleischman a million many times over.

800 Degrees Pizza. From i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Now he is a “passive” owner stealthily building new concepts and food ideas, such as 800 Degrees Pizza (which he sold), and most recently, the Culver City-based Ramen Roll, which closed after four months.

Regarding the original Los Angeles location of Umami Burger, Fleischman commented, “We opened on La Brea because it had a lot of potential. It was languishing. It was risky, but this area seemed like a good bet.”

On the future of food, Fleischman said, “I think food is changing. I think the internet has made everything sort of cross-cultural. It used to be that people would only make the food in their town. Now, people have more information and access to recipes.”

i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle SauceFleischman talked to i8tonite while in his Los Angeles office, located behind his Hancock Park home, mentioning that he had a couple of new food ideas in the future…and a cookbook, too.

Food Questions (with a nod to Proust):

What is your favorite food to cook at home?
I like to cook Italian food at home. I make everything.

What do you always have in your fridge at home?
I always have club soda for cocktail making. And, lemons and limes.

What marked characteristic do you love in a person with whom you are sharing a meal?
I only share meals with people who don’t have dietary restrictions. They have to be drinkers. They can’t be sober.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
I won’t invite anyone I don’t like. I’m picky about who I eat with.

Umami burger. From i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Beer, wine, or cocktail?
I’m a mixologist and a sommelier, so wine and cocktail.

Your favorite cookbook author?
Paul Bertolli. He has a great cookbook.

Your favorite kitchen or bar tool?
My cast-iron pan. You can cook anything in it. It retains heat well.

Favorite types of cuisine to cook?
French, Italian, American, and Spanish.

Beef, chicken, pork, seafood, or tofu?
Seafood.

Favorite vegetable?
Artichokes.

Chef or culinary person you most admire?
Heston Blumenthal. He is such a technical brilliant chef.

Food you like the most to eat?
Moroccan and Indian.

Food you dislike the most?
I like everything if it’s cooked well.

What is your favorite non-food thing to do?
Driving.

Whom do you most admire in food?
Everyone, really.

pumpkin spice latte umami burger. From i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Where is your favorite place to eat/drink?
Copenhagen.

What is your favorite restaurant?
I like Castagna in Portland.

Do you have any tattoos? And if so, how many are of food?
Zero tattoos.

Recipe: Shredded Beef Tacos with Chipotle Sauce

i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Chipotle Sauce:
Take two large, ripe tomatoes (heirloom), half an onion and three small cloves of garlic and broil until dark. Blend with two dried chipotles, reconstituted in ¼ cup water and some sherry vinegar and s/p. Strain and blend with meat juices from shredded beef.

Shredded Beef: 
1/4 cup vegetable oil
1 (2 1/2 to 3 pound) beef brisket flat, chuck or any well marbled beef.
1 ancho or New Mexico dried chile, stemmed and seeded
I small diced onion onion
1 bay leaf
1/2 teaspoon Mexican oregano

Preheat oven to 300 degrees F.
Heat a Dutch oven over medium-high heat.
Add oil and brown the beef on all sides. Pour off as much oil as possible.
Just barely cover the meat with water. Bring to a boil.
Skim off any scum that rises to the surface.
Add remaining ingredients.
Cover the pot and place it in the oven until the meat is tender about 2 to 2 1/2 hours.
Remove the meat, reserving broth.
When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks.

Serve in griddled tortillas and top with grated cotija cheese.

– The End. Go Eat. –  
Recipe photo courtesy and copyright Wikimedia Commons: helmadatter

i8tonite with Arizona Taco Festival Founder David Tyda and Recipe for Rocked Guac

i8tonite with Arizona Taco Festival Founder David Tyda and Recipe for Rocked GuacIn 1912, Arizona became the forty-eighth state to enter the contiguous United States. Prior to that, the desert landscape territory was an extension of Mexico’s Sonora, the agricultural hub of our bordering ally. Arguably, you could even say that the Grand Canyon state and our friendly neighbor are conjoined twins. Instead of sharing body parts, the state and the country share a border and a unique history, especially as it relates to eats. On this northern side, we have adopted tacos and tequila as our own with fast food franchises, academic courses detailing corn tortilla virtues, and country songs such as “Ten Rounds with Jose Cuervo.” (Fortunately, Mexicans don’t have songs about throwing back a bottle of Napa cabernet.)

It’s not surprising then that the state is home to the world’s largest taco festival, honoring its Mexican heritage. Entering its seventh year, the massively attended Arizona Taco Festival was co-created by David Tyda, 39, and glorifies one of the globe’s greatest food icons – right up there with hamburgers, barbeque, French fries, and pizza. There is no other state or city where an annual celebration takes place showcasing the depth of creativity folded into a flour or corn tortilla. “When my business partner, Rick Phillips, and I started the festival,” says Tyda, “we wanted to reveal how diverse the taco can be.”

i8tonite with Arizona Taco Festival Founder David Tyda and Recipe for Rocked Guac

Taking place annually in October, over thirty-five thousand people join in eating unusual hybrids folded or fried into flour or corn layers. The gorge get-together has become a tourism force to be reckoned with for Arizonans bringing heads in beds for the hospitality soaked town which has almost 60,000 rooms in nearly 450 hotels and resorts. (Jokingly, Tyda says, “We sold tickets in every state except Rhode Island, Hawaii, and Maine. Dunno what they’ve got against tacos in Rhode Island.”). Over fifty restaurants gather at Scottsdale Salt River Fields, serving up two dollar tacos with a chance to win a ten thousand dollar cash prize.

i8tonite with Arizona Taco Festival Founder David Tyda and Recipe for Rocked Guac

“Whenever someone visited me, they would always ask where they could get a good taco,” states Tyda. “Creatively, we see unusual ideas of what makes a taco. Although, I think it would be fun, to see what restaurants do who don’t make tacos – see what they come up with.” To his credit, he and his partner have also branched out to other epicurean bashes, such as Scottsdale Beer Palooza highlighting craft brews, and Arizona BBQ Festival featuring The Redneck Games.
Long before he was an advocate of Mexico’s leading export, Tyda was one of the state’s finest journalists, working as the editor of Ritz-Carlton Magazine, the now defunct Desert Living, Stratos, and many other glossy titles. Over the years, he’s witnessed a decline in the writing world. In an interview with 26Blocks, he says about journalism, “That art is dying and I’m sad about that.” Yet, gratefully, the Midwest-born, Arizona State University graduate has smartly created a whole new work category for himself and Arizona, turning the Valley of the Sun into a Mexican taco fest.

i8tonite with Arizona Taco Festival Founder David Tyda and Recipe for Rocked Guac

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
My famous mojito pancakes – they have all the ingredients of a mojito in the batter.

What do you always have in your fridge at home?
An open box of baking soda, though I’m not convinced it’s doing a damn thing to keep stuff fresh.

What marked characteristic do you love in a person with whom you are sharing a meal?
Willingness to share their food.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Bad tippers.

i8tonite with Arizona Taco Festival Founder David Tyda and Recipe for Rocked GuacBeer, wine, or cocktail?
All of the above. I believe in democracy.

Your favorite cookbook author?
Dr. Andrew Weil. His recipes are simple and healthy.

Your favorite kitchen tool?
A good knife.

Favorite types of cuisine to cook?
No favorites – stir fry, Italian sauces, grilled wings, you name it.

Beef, chicken, pork, or tofu?
Tofu – only because I rarely encounter it.

Favorite vegetable?
Prosciutto-wrapped asparagus, hold the asparagus.

Chef you most admire?
Any talented sous chef because they’re doing a ton of the work and getting almost none of the credit.

i8tonite with Arizona Taco Festival Founder David Tyda and Recipe for Rocked Guac

Food you like the most to eat?
Tacos, of course!

Food you dislike the most?
Anything poorly designed, where the chef didn’t think about the user experience (i.e., tacos that fall apart, a burger with a soggy bun, pizza with too much cheese, etc.)

What is your favorite non-food thing to do?
Netflix and chill with my fiancé (and I really mean Netflix and chill, lol)

Whom do you most admire in food?
Any chef who can achieve consistency. It’s truly a moving target.

i8tonite with Arizona Taco Festival Founder David Tyda and Recipe for Rocked GuacWhere is your favorite place to eat?
At the bar.

What is your favorite restaurant?
Dick’s Hideaway.

Do you have any tattoos? And if so, how many are of food?
Nope.

Recipe: Rock Out with your Guac Out

2 avocados, peeled and pitted
1 cup chopped roma tomatoes
1/4 cup chopped red onion
1/4 cup chopped cilantro
2 Tbsp lime juice
1 jalapeno pepper, seeded and minced
Sea salt and ground black pepper, to taste
Chips

Scoop avocados into a medium bowl, and cut/smash with a fork to desired consistency. Stir in all other ingredients. Serve with chips.

The End. Go Eat.