Served on 10" flour tortilla with melted cheeses, pico de gallo, sour cream and guacamole (corn tortillas on request)įive tortilla-encrusted fried gulf shrimp served with pico de gallo and spicy avocado dipping sauce Seasoned chicken wings lightly fried and tossed in buffalo wing sauce served with jalapeno ranch dressing GFĬorn tortillas filled with spicy chicken and lightly fried served with pico de gallo, sour cream and queso GFįive bacon wrapped strips of marinated chicken, Monterrey Jack cheese, jalapeno, with chipotle chile glaze on a bed of cabbage Served with pico de gallo, sour cream, guacamole and jalapenos GFĬorn tostadas, melted cheese, avocados, pico and jalapenos GF Serve chilled.Melted cheeses with tomatoes, onions, and peppers + Taco beef 4,Ĭhile con queso, refried beans, pico de gallo and guacamole GFĬorn tostadas topped with refried beans, melted cheeses and jalapenos GF
Pass through a sieve and add lime juice to taste. In a blender, blend watermelon until smooth. Brush with mayonnaise and sprinkle with cayenne pepper, kosher salt and lime juice. In a dry skillet over medium-high heat, roast corn until charred, turning occasionally, about 10-15 minutes. Garnish with avocado slices, halved grape tomatoes, cilantro leaves, roasted corn, queso fresco, rice, and lime wedges. Strain the broth and return the shredded chicken to the pot. Take out the chicken breasts and shred with two forks. Reduce to a medium simmer for 1-1 ½ hours. In a large stockpot on medium-high heat, combine all of the ingredients with the exception of the salt, pepper and lime juice and bring to a boil. I also use kitchen twine to tie the stalks together, which makes it easier to take them out later.Ģ-3 tablespoons of Tabasco Chipotle Pepper Sauceġ bunch of cilantro, stalks only (reserve the leaves for garnish)
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Note: To get the most flavor out of the cilantro stalks, gently crack the stalks with the back of a knife before tossing them into the stock. I’ve created these recipes completely inspired by my favorite dishes at Mas Tacos so you can recreate them at home just in time for Cinco de Mayo, y’all! It began as a simple quest to find the best in Nashville, and it transformed into a love story about wanting more out of life, well more tacos to be exact. And you must eat there with a friend who is willing to tell you you have corn in your teeth from the elote because it WILL happen, and it’s completely worth it. This is a casual spot to meet up with friends, share stories, laugh, and most of all, enjoy a lovely meal. The chicken tortilla soup is so bright and acidic it becomes slightly addictive, and you MUST wash everything down with their watermelon agua fresca.
The elote (Mexican street corn) is roasted to perfection and slathered in a thin layer of mayo, kissed with shredded cheese and sprinkled with ground red pepper. As soon as I find my table, my order is up, and there, sitting in front of me is some of the greatest Mexican food I’ve ever encountered. Fried avocado tacos, watermelon agua fresca, elote and chicken tortilla soup, por favor. With cash in hand, I eagerly scan the chalkboard menu to make sure my favorites are available. Mas Tacos is in the neighborhood of being a dive and super trendy (only in Nashville can somewhere be considered as both.) But, nonetheless, it stole my heart love at first bite and quickly became one of my favorite spots to eat in town. On the top of the list was Mas Tacos Por Favor, which is nestled in a residential area and honestly does not look like much from the outside. Whenever I moved to Nashville, my list quickly took form with numerous local eateries. One of the advantages of moving from place to place is getting to research and experience the best restaurants the South has to offer.
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