February 2, 2012
socalfood: Recipe: Malo’s Ground Beef and Pickle Tacos Great food sometimes comes from a mix of kitchen confidence and creative improvisation. For example, take the alleged origins of modern day mayonnaise. As one story is told, when the Mediterranean island port-city of Mahón was captured in 1756, a celebration meal was in order. A traditional sauce was usually made of cream and eggs, but the chef in charge had no cream and substituted olive oil. The sauce was eventually tweaked into what is known today as mayonnaise. Keeping with a theme: during his wife’s pregnancy, in which she lost her appetite, Alfredo di Lelio in 1914 headed to the kitchen and created the eponymous sauce that these days is a pasta menu staple. Now fast forward to a rainy day in 1982. A young Robert Luna is sitting the kitchen of his East L.A. home, savoring his mom’s burger: ground sirloin, cheddar cheese, kosher dill pickles, a spread of sour cream and mayonnaise and serve it on wheat bread. But there’s one problem: no bread. See the recipe here! I love Malo, and I love these tacos. Now can they please give us the burnt habenero salsa recipe, too?

socalfood:

Recipe: Malo’s Ground Beef and Pickle Tacos


Great food sometimes comes from a mix of kitchen confidence and creative improvisation.

For example, take the alleged origins of modern day mayonnaise. As one story is told, when the Mediterranean island port-city of Mahón was captured in 1756, a celebration meal was in order. A traditional sauce was usually made of cream and eggs, but the chef in charge had no cream and substituted olive oil. The sauce was eventually tweaked into what is known today as mayonnaise.

Keeping with a theme: during his wife’s pregnancy, in which she lost her appetite, Alfredo di Lelio in 1914 headed to the kitchen and created the eponymous sauce that these days is a pasta menu staple.

Now fast forward to a rainy day in 1982. A young Robert Luna is sitting the kitchen of his East L.A. home, savoring his mom’s burger: ground sirloin, cheddar cheese, kosher dill pickles, a spread of sour cream and mayonnaise and serve it on wheat bread. But there’s one problem: no bread.

See the recipe here!

I love Malo, and I love these tacos. Now can they please give us the burnt habenero salsa recipe, too?

•
  1. enlatidi reblogged this from socalfood
  2. foreverilluminating reblogged this from socalfood
  3. soojunge reblogged this from socalfood
  4. paint-the-town-glitter reblogged this from socalfood
  5. fernity reblogged this from socalfood
  6. meshiagare reblogged this from socalfood
  7. dakhla92 reblogged this from socalfood
  8. ooantoniaoo reblogged this from socalfood
  9. calvinpatel reblogged this from socalfood and added:
    FUCKING TACOS
  10. This was featured in #Food
  11. socalfood posted this