Pink Taco’s new chicken mini-tortas are easy to replicate
Wed, Jan 23, 2013 (4:28 p.m.)
Photo: Adam Shane
The Hard Rock Hotel has made a lot of changes in recent years, but hip Mexican eatery Pink Taco is hanging tight. Chef James Mendoza just rolled out a new bar menu for the new year, including tasty snacks like vegetarian empanadas and Salvadoran pupusas. “We’re also doing a chef’s choice of tacos, something different throughout the day,” he said. “It just gives us a chance to play and go into some other [Latin] cultures a bit.” His tasty, slider-sized sabana tortas are a familiar bite, and incredibly simple to replicate at home.
- Pink Taco
- Hard Rock Hotel, 693-5525.
- Sunday-Thursday, 11 a.m.-10 p.m.; Friday-Saturday, 11 a.m.-midnight.
10 oz. chicken breast
2 slider buns
2 oz. chipotle mayo
2 oz. pico de gallo (diced tomato, onion, cilantro, jalapeño)
2 oz. romaine lettuce, shredded
2 oz. cotija cheese, crumbled
salt and pepper
Method: Pound the chicken breast until it’s flat, season with salt and pepper and grill on medium-high heat for about four minutes per side. Toast the buns in a flat, hot pan, then spread chipotle mayo on both sides of each bun. Cut the grilled chicken into six pieces and put three pieces on each bun. Top with cheese, pico de gallo and shredded lettuce and serve.