Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. Up this week, chef Ray Garcia shows us how he compiles the clams & lardo taco at B.S. Taqueria in Downtown.
Ray Garcia knew that he wanted to change perceptions about what a taco could be when he debuted B.S. Taqueria in Downtown. While his more complete restaurant Broken Spanish (the B.S. in the taqueria) awaits in the former Rivera space a few blocks away, Garcia is cooking up a taco storm at the old Mo-Chica slot along 7th street. Using heirloom, non-GMO corn masa from Mexico, plus top-grade lardo and fresh manila clams, Garcia's taco plate (which runs $14 at the moment) is likely to land on every menu. Here now, Eater steps into Garcia's kitchen to see how he compiles this must-order item.