I love tacos @ Tacbar
Pork Belly Hard Shell Tacos.

I Love Tacos, You Love Tacos, We All Love Tacos.

Tacos are a beloved dish around the world and have an interesting history. Originating in Mexico, tacos were first described in the 16th century as "tortillas filled with various fillings". Tacos quickly gained popularity due to their versatility, affordability and portability; they could be eaten at any time of day or night.

Over time, people began experimenting with different types of ingredients for filling tacos such as beef, chicken or fish combined with vegetables like onions and peppers. This combination created a delicious meal that was both satisfying yet light enough for those who wanted something quick on-the-go. In addition to the classic, there has been an emergence of new taco recipes, including vegan options, which have further increased its appeal amongst food lovers everywhere!

Eating tacos is also an increasingly popular choice for Valentine's Day celebrations due to the fun atmosphere it creates when shared between two people. So, for the month of love Tacbar will be introducing a month-long series, "I Love Tacos", which will feature a special guest chef every Tuesday night, February 7-28. Each chef will feature two signature tacos each paired with a specialty cocktail for the evening.

"This event was thought up to spread the love of tacos with Tacbar with the aid of some of my friends in the culinary field. Items from our special featured menus from our guest chefs will be available alongside our regular Tacbar favourites every Tuesday for the month of February," Haleem Card, head chef at Tacbar, said.

The best part about eating tacos is that no matter how many times you've had them before, there will always be something new waiting around the corner and, thanks to Tacbar, we will be experiencing tacos in a whole new way. So if you're looking for a unique way to celebrate this month of love, why not give "I Love Tacos" a go?

Featured Guest Chefs:

February 7: Chef Alex D-Great

Pimento Scotch Bonnet Pot Roasted Beef Birria Taco with Sour Cream and Cucumber and Tomato Salsa

Alex D-Great Signature Boneless Curried Goat Birria Taco with Mango Chutney & Steamed Cabbage and Carrot

Cocktail: X-Ale (Appleton Estate Signature Blend, lime juice & ginger ale

Non-Alcoholic Cocktail: Agua Fresca

February 14: Chef Charissa Henry-Skyers of Pink Apron JA

Lamb Birria Taco

Cilantro Onion Relish, Gruyère Cheese, Tzatziki Dipping Sauce

Ahi Watermelon Poké Loaded Nachos

Sriracha Aioli, Pickled onions, Avocado Crema

Cocktail: Red Wine Sangria

February 21: Chris and Lisa Binns of Stush in the Bush

King Oyster "Crab" Taco

Chocolate Chilli Taco

Cocktail: EPIC (Appleton Estate 8 Yr Old Reserve with Coconut Water)

February 28: Chef Andre Sewell

Jamaican Cheese Patty Taco — fry ova dumpling taco shell, beef mince filling braised in beef demi glace, topped with roasted garlic cheese sauce and pickled onions/scallions

Moroccan Soft Shell Tacos — Oakwood smoked chicken thighs, ripe plantain butter, Moroccan taktouka

Cocktail: The Matador (Tequila, Pineapple Juice, Beer)

Fried Chicken Soft Shell Tacos.
Shrimp Gorditas.
Pork Belly Hard Shell Tacos.
Fried Chicken Burrito Bowl.
Fried Calamari .
Agua Fresca.
Establishing shot.
Tacbar Head Chef Haleem Card.
Chef Alex D-Great for February 7.
Chef Charissa Henry-Skyers of Pink Apron JA for February 14.
Chris and Lisa Binns of Stush in the Bush for February 21.
Chef Andre Sewell for February 28.

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