Pico-Taqueria

It’s “Taco Thursday” in the Kirby and Holloway Kitchen!

Chef Rosie Moot with Pico Taqueria in Chincoteague, Va. joins us to make their famous Ridge Taco and shows us how to make a few margaritas.

Pico Taqueria is opening on May 1. They’re open from 11 am – 8 pm. Be sure to follow Pico Taqueria on Facebook!

Ridge Taco

Chimichurri

1. 1 c parsley
2. 1/2 c oil
3. 1/3 c red wine vinegar
4. 1/4 cup cilantro
5. 2 cloves garlic
6. 1 t red pepper flakes
7. 1/2 t cumin
8. 1/2 t salt

Blend all except the oil in the robo coupe as smooth as you can. Slowly drizzle in the oil until completely incorporated.

Red Slaw

• Dressing
• • 12 c red wine vinegar
  • 4 c oil
  • 4 c sugar
  • 1 c salt

Whisk all together and portion into quart cups

• 1 bucket of shredded red cabbage
• 4 c shredded carrots

In a plastic pan in stages, toss the carrots and cabbage with the dressing, adding dressing to taste.

Cucumber Margarita 

• 1 part lime juice
• 1 part cucumber juice
• 1/2 part simple syrup
• 1/2 part triple sec
• 1 part tequila

Virgin Cucumber Margarita 

• 1 part lime
• 2 parts cucumber juice
• 1/2 part orange juice
• 1 part agave syrup

Frozen Paw Paw Margarita 

• 1 shot lime juice
• 1 shot pawpaw puree
• 1/2 shot simple syrup
• 1 1/2 shot tequila
• 1/2 shot Deep Eddy Peach
• 10 ice cubes