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.

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