Tacos and Tequila (1915 Broadway at E. Josephine St., 210-314-8226) is giving us insight on recipes that keep their costumers' mouths full and kicking with spicy flavors.
It's not really a secret though that TNT wants to add some fire under your rear. They've been importing chile peppers from Hatch New Mexico for 19 years now. Owners Liz and Jim Barons linked back up with the farm owner recently Chris Franzoy to discuss how they could incorporate the pepper in many dishes.
Tacos and Tequila is known for playing with flavors like their hatch brownie sundae or the infamous pineapple hatch margarita. The heat is real at TNT's and greatly featured on their menu that they've copied their older sibling Blue Mesa Grill in the DFW area in having a festival to highlight the texture, originality and tang of the peppers.
The dinner will be Wednesday, September 9, 5 to 9 p.m. with prices starting at $16 for the buffet, children 6-10 eat for $6.95, and ages 5 and under eat free. Don't forget the cash bar, with the pineapple hatch margarita for $7 paired with Avion Tequila.
The hatch menu specials include a hearty pozole made with veal shank, Hatch chiles and hominy; seared Cajun shrimp with tomatoes and roasted corn on Hatch chile grits; three different Hatch chile relleno; a classic stacked chicken and cheese enchilada; and of course the Hatch brownie sundae.