Moss enjoying a taste of the 80's.
If there’s any time to get a Chocotacolicious—our take on the Choco Taco—it’s now. The days where you wake up and the sun in shining and you recall that it is indeed summer in SF—not just the rest of the country. At our friend Dave Lamond’s urging, Joe had wanted to put this on the menu from the moment we opened, but it took some doing: Ordering a waffle maker, figuring out the right crispness to cook the waffle to so that it wasn’t so brittle that it would snap when folded, yet crisp enough not to taste like mush after it had been wrapped around ice cream. As Telmo says, it took about “300 times of making it wrong to figure out how to make it right.” It’s definitely right, now—filled with vanilla ice cream and topped with Valrhona chocolate. I had one the other day with our son Moss who loves them and it made me feel like I was six too: I forgot how to share. (They’re huge, btw, and no mother should eat a whole one alone.)
Maybe it’s because I grew up in Louisiana, but I’d never had or even heard of a Choco Taco until Joe start obsessing about recreating our own. The original was invented in Philadelphia actually. It’s made with reduced-fat vanilla ice cream, “artificially flavored fudge” and peanuts. Part of me was wanting it to be some sort of 1950’s nostalgia thing, when instead I just found out that the Choco Taco came along in 1984 at the same time crack cocaine was introduced in LA (coincidence? I think not), Apple Macintosh made its introduction, “When Doves Cry” was the number one hit and I was reallllly into one particular outfit which consisted of a Espirit striped black and white capris paired with a red shirt with holes cut out in the shoulders and black jellies.
Jellies are back btw. We all know the 80s ruled. Come in, order a Chocotacolicious and embrace it.