Raging Cajun Tacos: More Than Just a New Taco Catering Fad?
By Michael Tosh
The cuisine of rural Louisiana is popular everywhere. But put some of the gumbo ingredients inside a taco shell and the real magic happens.
Fusion food is really just a fancy term for combining two cooking traditions into one. It’s happened throughout history, particularly as explorers from one area discovered foods from the places they visited. Today, the fusion is between Cajun cuisine and tacos.
To be clear, it’s not hard to see how clever taco caterers have long known that the fastest way to liven up a party is to bring something new to the scene. Tacos are excellent vehicles for that: whatever can fit well between the folds of a corn or flour tortilla is hardly limited to ingredients typically found along the Tex-Mex border. Korean tacos, taco-Thai and even sausage-sauerkraut tacos have found fans in the most unlikely places. Fish taco catering, in particular, has become extremely popular.
But the flavor sensations of Cajun cuisine bring tacos to a whole new level. Consider the possibilities, mobile taco catering vendors:
Crawfish boil tacos – The basic ingredients in a crawfish boil – crawfish, potatoes, corn and onions, flavored with lemon, bay leaves, cayenne pepper and mustard seeds – make excellent taco fillings
Boucherie/boudin tacos – Pulled from the traditional family events of rural Louisiana, this type of taco incorporates any of the types of Cajun sausages, which are white (pork sausage without blood) or boudin noir, a blood sausage. Originally themed around family parties, a good taco catering company can extend the menu to the overall event d�cor.
Cochon de lait tacos – As the name implies, this is a pork dish. As an event in Cajun country, it involves a whole roasted pig (a suckling or an adult). Roasted pork with dirty rice, accented with pickled hot green peppers, make this a fiery, filling taco.
Alligator meat tacos – Legally sourced from alligator farms – as well as from non-commercial hunting in Louisiana, Texas and several other Southeastern U.S. states – it is low in fat and high in protein and is mildly flavored with a firm texture. Yes, some say it tastes like chicken. More typically used in a Cajun gumbo, it should be noted that many Asian cuisines consider crocodile meat and the eggs of both species to be delicacies.
Position the alligator taco station near the margarita bar and it might be the most popular place at the party.
If you are planning an event and wish to theme it around a Cajun or possibly Mardi Gras theme, these are some thought starters to discuss with your taco catering vendor.
Be sure to allow the process to be creative. The mobile cart or truck service capabilities of taco service offer many event advantages, including how they make non-traditional entertainment venues possible (i.e., no kitchen required).
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