Tasting Table recommended a real restaurant with a LEGIT CHOCO TACO. my mind was blown. Choco Tacos were my favorite as a kid and I need to try this real deal version made of wontons and fancy things over at Zengo. Who wants to go?
Check out the full info HERE.
Summers starts by deep-frying wonton wrappers until they crisp up with crunchy bubbles, then molds the wrappers into taco-perfect shape using bent can lids.
She uses a Pacojet (list price: $4,000) to make the vanilla ice cream. Rather than slowly churning a chilled base with a paddle, the titanium-coated Pacojet blade shaves a frozen block of ingredients into instant ice cream. Neither too hard nor too rich, it has the fluffy creaminess of lowbrow summer confections and the flavor of pure Mexican vanilla.
Summers paints a chocolate hazelnut paste on the inside of the taco, then showers it with salty-sweet cashews. To finish: a drizzle of dark chocolate sauce.
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