Orange Coast Magazine

Taste of O.C. | Priscilla Mayfield on food

 

Tamarindo Truck is Fresh, Local, Organic―and Delicious

Modern, mobile Cal-Mex cuisine from chef Pedro Resendiz

Pedro and Sarah Resendiz’ Tamarindo Truck—he’s the chef, she handles the business end—has been a familiar ombre-ocean blue sight at the Saturday SoCo farmers market, one of three trucks in rotation there highlighted on page 86 of the current Orange Coast, our annual Food Lovers Guide. (This year, the guide’s all about our O.C. farmers markets—I was thrilled to get the chance to write it, and hope you’ll take a look.)

Chef Resendiz plies the waters of modern, alta Mexican cuisine. His food is fresh, local, organic, handmade—and delicious. Try the summer-perfect, spicy-cool shrimp recipe he was nice enough to share with Taste of Orange County, below. This weekend is the last for food trucks at SoCo. The increase in brick-and-mortar eating options at the center makes it unnecessary to continue rolling in mobile food. No worries, though—Tamarindo is easy to find wherever gourmet food trucks gather. Follow on Twitter for the very latest location news.

Camarones con Crema â la Tamarindo Truck

I was inspired to create the dish while vacationing with my family in the small seaside town of Barra de Navidad in Jalisco. I spent the week enjoying dozens of cold seafood dishes, admiring how refreshing they were in the warm beach climate. I thought a cold seafood dish would be great for Tamarindo, and immediately chipotle in adobo came to mind. The addition of the crema came later, as a nice way to cut the heat. This is one of my favorite things to make and eat on a warm summer day.—Pedro Resendiz

(Makes 6 to 8 appetizer servings)

1 pound cooked, chilled shrimp

Salt, freshly ground black pepper

1 cup diced tomato

3 scallions, chopped

½ cup diced red onion

¼ cup chopped cilantro

1 tablespoon finely chopped fresh thyme

2 tablespoons, or to taste, chopped chipotle chilies (canned in adobo sauce)

¾ cup Mexican crema

Lime wedges

Cotija cheese

Tostadas or tortilla chips, purchased or homemade

If shrimp are large, cut them in ½-inch pieces. Season with salt and pepper. In mixing bowl combine tomato, scallions, red onion, cilantro, thyme, and chipotles. Mix well and season with salt and pepper. Add shrimp and crema, mix well. Serve on tostadas or with chips for dipping. Garnish as desired with lime and crumbled cotija.

Leave a comment:

· Subscribe to comments
Be the first to comment here.

OC Guides

Guides

OC Guides
  • Best of 2014: Nutty Brûlée

    No one can resist breaking into the sugary crust of crème brûlée, and this one packs an extra surprise with its abundance of silky-smooth chocolate-hazelnut custard below—thanks to the addition of Nutella. This sinful dessert is incredibly rich and best shared with a friend. $8
    704 E. Balboa Blvd., Newport Beach, 949‑673‑7173, theslidingdoorcafe.com

    Read More
  • Best of 2014: Honey Bee Chicken

    You’ll fall in lust with the chicken pieces at BBQ Chicken at Diamond Jamboree in Irvine. Fried in olive oil for a crunchy exterior, they’re tossed in a sweet honey sauce making them all the more delicious. $11 to $21

    Read More
  • Best of 2014: New York Pizza

    Seal Beach’s A Slice of New York makes pizza the way it’s supposed to be—with a thin, chewy crust that oozes cheese and can be enjoyed the New Yawker way: folded in half.
    142 Main St., 562-493-4430, asliceofnewyorkpizza.net

    Read More
  • Best of 2014: Bird-Watching

    When the throngs of beachgoers are too much, spend a day with the birds. Here, with the wind whipping off the ocean and herons, egrets, ducks, and more soaring above, you'll get a chance to be the amateur ornithologist you never knew you wanted to be. Free
    3842 Warner Ave., Huntington Beach, 714-846-1114, bolsachica.org

    Read More
  • Best of 2014: Green Cleaners

    Sold from her website and a refitted retro travel trailer, these earth-safe cleaning products are Marilyn Nowak of Coto de Caza's propriety formulas. Products for laundry, surfaces such as glass and wood - even an ecological drain cleaner - all have dispenser bottles and bulk refills $8 to $48
    Resuming in September at Great Park Farmer's Market, Sand Canyon Avenue and Marine Way, Irvine, 949-292-1648, lilgreenwagon.com

    Read More

Expert Advice from Orange County's GrapeRadio Hosts
 
 
wine blog
 

stuff we love

Charitable Events Calendar