Mexican chef creates $25,000 taco — but no takers yet

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This undated handout photo released by Grand Velas Los Cabos Resort on March 7, 2017 shows the most expensive “taco” in the world in Los Cabos, Baja California, Mexico. The taco, which is prepared by the resort’s chef with corn tortilla, golden flakes, shrimps, Kobe meat, Beluga caviar, black truffle, Brie cheese and a special hot sauce, costs 25.000 US dollars. (AFP)
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This undated handout photo released by Grand Velas Los Cabos Resort on March 7, 2017 shows the most expensive “taco” in the world in Los Cabos, Baja California, Mexico. The taco, which is prepared by the resort’s chef with corn tortilla, golden flakes, shrimps, Kobe meat, Beluga caviar, black truffle, Brie cheese and a special hot sauce, costs 25.000 US dollars. (AFP)
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This undated handout photo released by Grand Velas Los Cabos Resort on March 7, 2017 shows the most expensive “taco” in the world in Los Cabos, Baja California, Mexico. The taco, which is prepared by the resort’s chef with corn tortilla, golden flakes, shrimps, Kobe meat, Beluga caviar, black truffle, Brie cheese and a special hot sauce, costs 25.000 US dollars. (AFP)
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This undated handout photo released by Grand Velas Los Cabos Resort on March 7, 2017 shows the most expensive “taco” in the world in Los Cabos, Baja California, Mexico. The taco, which is prepared by the resort’s chef with corn tortilla, golden flakes, shrimps, Kobe meat, Beluga caviar, black truffle, Brie cheese and a special hot sauce, costs 25.000 US dollars. (AFP)
Updated 09 March 2017

Mexican chef creates $25,000 taco — but no takers yet

MEXICO CITY: Shrimp, caviar, truffle and gold flakes aren’t standard ingredients in Mexico’s popular tacos. But chef Juan Licerio Alcala uses them to create the world’s most expensive taco at $25,000.
No one has ordered one. Yet.
The handheld dish made of a corn or wheat tortilla folded around a filling is low-cost fare in Mexico.
Licerio, the chef at the Grand Velas Los Cabos Resort, a luxury vacation destination in Baja California, told AFP he decided to think outside the box.
“People are excited and a little surprised about how you can eat a taco for $25,000 (497,000 pesos) when you can find one on the street for 10 pesos,” he said.
“Then I explain the delicacy, the technique and the harmony that they will lift from the plate, and that it’s worth it.”
To make the over-the-top dish, the chef takes a corn tortilla speckled with 24 carat gold flakes and fills it with Kobe beef, shrimp, Almas Beluga caviar and black truffle Brie cheese.
The taco is dressed with a salsa based on Morita chiles and civet coffee, a pricey liquid made from the fermented droppings of a civet which has eaten the berries of a coffee plant.
For good measure, gold flakes are sprinkled on top.
A week after the outrageously pricey dish hit the menu, no one has ordered it, the chef admitted.
But he said many have shown interest, mostly US customers who like to “push the boundaries.”
Ordering the world’s most expensive taco has its own particular method. First, a customer has to put down a $12,500 deposit and already be staying in the presidential suite.
The dish is presented in the middle of the desert encircled by motorcycles, or during a marriage proposal.
“We can adjust to the guest,” Licerio said.
If money is no object, the chef has just the tipple to complement the taco: the luxury tequila Pasion Azteca, at $150,000 a bottle.


What We Are Eating Today: Shiro

Updated 05 June 2020

What We Are Eating Today: Shiro

It is always refreshing to stumble across a new eatery and for me, this was one unexpected bonus to come out of the coronavirus disease (COVID-19) quarantine period.

Gripped by a sudden lockdown craving for sushi, I took to the HungerStation app to search for a suitable Japanese restaurant and found Shiro.

Opened in Riyadh in 2017, it has yet to achieve the recognition of other sushi chains such as Sushi Yoshi, Tokyo, or Nozomi. But my first experience of Shiro certainly set my taste buds buzzing.

From the standard California roll to the more adventurous dragon-eye fry, Shiro’s menu covers a wide range of the sushi spectrum, including traditional, purist-friendly sashimi.

I would recommend the deep-fried, sauce-doused special avocado fry, as well as the rainbow roll California, and the mixed tempura futomaki. For a tamer option, go for the classic temaki.

The restaurant also offers dishes to satisfy non-sushi palates, which can help settle family debates over which outlet to order from.

One of the menu highlights was Shiro’s miso soup with its perfectly balanced flavors. My fellow diners also enjoyed the crab salad, which came with a lovely light dressing, crunchy sweetcorn, and baby corn, and the chicken noodles were another big hit.

Shiro gives customers the option to customize any of its wok entrees, and we chose chicken, udon noodles, and teriyaki sauce. The udon noodles are the real deal; thick, chewy, and utterly satisfying. Orders can be made online at https://shiro.com.sa or via HungerStation.