Taco ’Bout Flavor
A Chef Paddy Series
I didn’t grow up in a taco household.
We didn’t have abuela’s secrets or recipes passed down. Taco night, when it happened, meant ground beef, hard shells from a box, and a packet of seasoning. I didn’t hate it—but it never stuck with me.
Then somewhere between mall food court cravings, late-night Taco Bell runs, and learning how to smoke a brisket in the backyard, something shifted. I realized tacos didn’t have to be about tradition. They could be about expression. About using what you had, flipping it your way, and building flavor that meant something.
That’s what Taco ’Bout Flavor is. It’s my series.
It’s brisket on a tortilla with pickled onion.
It’s black beans and sweet potato that actually slap.
It’s al pastor marinated in citrus and smoke, cooked on a homemade trompo.
It’s breakfast tacos made for people who hustle all day.
I didn’t start with tacos—but I damn sure landed on them.
And now I use them to tell stories. Because every taco in this collection came from something real—my past, my people, my kitchen.
This isn’t about authenticity.
This is about flavor that earns its spot on the plate.
These Brisket Blaze Tacos are all about bringing that low-and-slow BBQ flavor to the street taco world. Whether it’s fresh off the smoker or leftover from the weekend, that tender, juicy brisket gets a second life—layered with chipotle crema, pickled red onions, and fresh cilantro. It’s a simple build with bold results.