100% Vegan Sushi is a very unique food in a very crowded business, yet Chef Guy Vaknin had a dream and followed it. Next time you visit NYC, stop by one of his locations for a healthy choice with his Vegan Green Rolls… While there, check out his newest creations, served to you on our Chef Series, Taco Rack Triple!
Our friend & celebrity Chef John Sierp of the FDNY, has their grand opening tonight at “Home Base Bistro” located at 416 3rd Ave, in fabulous NYC. The Taco Rack has supported John in all his Food Network appearances as well as his ventures into the restaurant world. As you can see, we support his tacos as well.
Check out this great food blog, who named The Taco Rack as the best gadgets for a beginner kitchen....
The Taco Rack "Chef Series" Singles have been chosen the Lorenzo staff to be the Taco Server of choice in their fine restaurant.
Here is a little background to this awesome restaurant...
Lorenzo's Mexican Restaurant was established in 1979 by Gary Lee, a native of Southern California, who relocated to the greater Sacramento area in 1964. Having been a chef for many years, Gary was always drawn to Mexican cuisine. After years as an R.O.P. instructor, Gary decided to open Lorenzo's Mexican Restaurant.
Gary then stumbled across a retired Spanish chef named Bob Salinas, who assisted Gary in a few recipes that he was less familiar with. The two worked together for many years until Mr. Salinas retired again.
Lorenzo's relocated to Roseville, California in 1993 and for over 35 years have continued to serve those same recipes by Gary and Bob. Lorenzo's has become widely known for their famous salsa and their recently created "Kick'n Sauce".
Lorenzo's remains proud of the high quality of their food and friendly service and atmosphere.
135 Sunrise Ave.
Roseville, Ca. 95678
Chef Rusty Hamlin of The Food Network & The Zack Brown Band, is opening a great new location in South Carolina! Papi's Taqueria is his latest creation, and as his saying says... "As for me and my house, we will serve tacos"! Well we will be supporting his taco platter presentation with our Chef Series "Triple"!
Our personal friend FDNY firefighter & chef, John Sierp of over 10 years has competed on Food Network many times, has now opened his own NYC restaurant. The Raise NY is a charity based restaurant, which a part of every meal, goes to help others. Our company has a long history with charities, and we intend to get involved again, helping others when times get tough. Stop by The Raise, and order some Tacos, served proudly on our Taco Racks!
Our American Made quality is noticed by chefs of some of the most beautiful locations in our nation. Check out this place! We are very proud to have earned our place in this establishment.
"I am writing just to "Thank You" for making a quality product. We searched for something to put our Belgian Waffle Sandwich in to give it a better presentation and found your product. Though it is not a taco, your product made our waffle sandwich look great! Thank you again — Sean from Der Biergarten, Sacramento CA.
Today we shipped an initial order of our Taco Rack, Chef Series SINGLES to River City Saloon. We love to play a small "supporting" role in America's finest restaurants. If you are ever round them parts, please stop in and order their Tacos!
Welcome Chef David Seaman, from Vargas Steakhouse, Bar & Sushi in Montreal Canada restaurants using The Taco Rack Chef Series Mini Triple!
BESPOKE POST'S Fourth "REORDER" for Inventory!
We are happy to announce that Bespoke Post has SOLD OUT three times of our Triples!
The Taco Rack Chef Series Triple was offered back in July of 2016 as part of a Taco Night Box of Awesome but together by Bespoke Post. A monthly subscription company which searches the world for unique items to make up a box of products. In July, Bespoke Post decided to offer a Taco theme box, and we got the call.
The Taco Box was a HIT! They sold out of their boxes, AND had sold out of them, three times since they offered the Triple, in their retail store. Customers who got one Triple in their box have come back for more, and more. It is good to report that our items are accepted as a great functional product, worth their investment.
Nothing makes me happier to hear...
Chef Brian Tsao takes Spam to a whole new level at the new Kimoto Rooftop Beer Garden, located in downtown Brooklyn. Part Spam, part sushi, all delicious, the Spam Sushi Dog shows the playful nature of Tsao's menu.
NYC's Flatiron district has two hot spots, which are "Now Serving" their Tacos on our Chef Series, Taco Racks! Society Billiards + Bar is just a few short blocks from our friend, Chef Brian Tsao at Mira Sushi! When you are visiting NYC, stop in for a friendly game of billiards, and some tacos!
In hours of its July 1st. release, The Taco Rack Triple, is SOLD OUT, in the Bespoke Post Box of Awesome!
Home-cooked trumps take-out every time.
Sure, you can spend 25 minutes on Yelp looking for a decent local Mexican spot that delivers and settle for a so-so meal. But you’ll miss the process of fine-tuning your flavors. The smell of cilantro on the chopping board. The hiss of raw steak as it hits a screaming hot pan. And most importantly, the accomplishment that comes with making a presentation-worthy, hot sauce-spiked, really damn delicious meal. Like most things, a meal is most satisfying after a little work – and these are the tools to get you through it.
The subscription monthly gift company Bespoke Post of NYC, has a themed gift box coming out in which our Chef Series, Taco Rack Triple will be in that box. Check out their site, and stay tuned for the upcoming information and images.
Cinco De Mayo "Fish Taco Recipe" by The Taco Rack!
- 2 Taco Rack Triples or Juniors
- 1/2 cup fat-free mayonnaise
- 1 tablespoon lime juice
- 2 teaspoons fat-free milk
- 1/3 cup dry bread crumbs
- 2 tablespoons salt-free lemon-pepper seasoning
- 1 large egg
- 1 teaspoon water
- 1 pound mahi mahi or cod fillets, cut into 1-inch strips
- 6 flour tortillas (6 inches)
- 1 cup coleslaw mix
- 2 medium tomatoes, chopped
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 tablespoon minced fresh cilantro
- For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
- In a shallow bowl, mix bread crumbs and lemon-pepper seasoning. In another shallow bowl, whisk egg and water. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
- Place a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 2-4 minutes on each side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce. Yield: 4 servings.
- Place tortillas on The Taco Rack, with a light spray of oil, to bake on a baking tray, before filling
- Add the fish to the open tortillas, cover them with cheese, and return them to the oven, to melt the cheese.
- When melted, top the fish tacos with your toppings and serve hot to the family!