I figured I’ve got all these great chefs in our clutches for the next couple months, so I should milk them for their taco expertise. So welcome to the exit-interview series. Introducing chef #1: Chad Newton.
First taco memory?
I grew up eating tacos because I’m from Northern California. But the first taqueria that really sticks in my mind is San Jose on Mission Street. The tacos there are just so simple.
Favorite taqueria here?
I’m a fan of El Farolito for their quesadilla suiza. Their salsa verde is amazing. Bright and fresh.
How did you come up with your taco for yesterday’s market?
When I was the chef at Baraka, I did an octopus dish that everyone loved—slow-poached octopus that’s seared with warm potatoes and preserved lemon. For the taco I took out the lemon and put some smoked paprika and sea salt in the crema.
You have an octopus tattooed on your shoulder. Can you flex for the camera while holding the taco?
Oh common, don’t make me do it! [Well, he said something to this effect and then grudgingly pulled up his sleeve.]
