It Would Be Like Running A Hotdog Place Called "The Hotdog"...

Yeah, that's right.

It's a taco place called "El Taco".

You got a problem with that?



Now, it's pretty common knowledge that we don't really have Mexican food in the UK. Not the real stuff anyway, and if we did, we'd have no idea what to actually do with it.



Which is why it was with great trepidation that I walked into the cosy interior of the imaginatively named "El Taco" on Western Road in Brighton, and perused the menu.



Would they be able to deliver the goods? What if they gave me something great and I was too dumb to recognise it's worth? I swallowed my anxiety, mosied (moseyed?) up to the counter, and held faith in the fact that we were both from "Southern Climes"...



The produce looked fresh, and the guy was friendly. As I mentioned, El Taco is small, so it can be tough to get a seat, but the stools face out a large window at the busy intersection, and it's certainly a nice enough view while you eat.

They import authentic hot sauce too, which is definitely a big plus!



I sacked up and ordered the Chorizo Quesadilla, "spicy style".



I like the fact they served it on a paper plate, that was also on a china plate.
It was very unneccesary, but totally awesome in it's wanton-ness.

I was also stoked to see the Mexican flag proudly displayed in the arrangement of my meal.



GREEN GUACAMOLE


WHITE SOUR CREAM


RED HOT SAUCE


The quesadilla was, to put it lightly, CHEESEY AS ALL GET OUT.

Fortunately, I am the kind of guy for whom this is a good thing, and it never came close to overpowering the rich meaty heat of the chorizo safely nesteled within...



Was it authentic? Honestly, I have no idea.

But was it delicious? Most certainly amigo!

I will definitely be going back, and if I'm being fed a tortilla full of lies, then so be it.

If El Taco is wrong, then I don't wanna be right.

Peppadewing

According to their website, Peppadews, spicy piqaunté peppers, have turned themselves into a verb. To peppadew. To celebrate this triumph of linguistic fluidity, here is an easy recipe to allow you to join in on this new craze of "peppadewing".

RECIPE: Stuffed Chicken Thighs (Serves 2)

Preparation: 10 minutes

Cooking: 15 minutes

INGREDIENTS

4 large chicken thighs, boned

Some hot Peppadews*

100g Chorizo sausage, finely chopped

75g Mozzarella, sliced

4 Basil leaves

1 Green pepper, chopped

1 Red onion, chopped

Soy sauce

Paprika

Black pepper

25g Butter

Demerara sugar

Olive oil

*if you cannot find Peppadews, take a deep breath, then sack up and go for some straight up red jalapeños. You will no longer be peppadewing but, with time, your guests will forgive you. Especially when they taste the delicious food you are about to serve up.

METHOD

Preheat oven to gas mark 6/200˚C.

You will need your chicken thighs boned to allow for a stuffing. If you have never done this before, have no fear, the crazed genius of Chef Paul is here to help.

Stop laughing, you will need your wits about you as you stuff some thighs.

Once you have boned your thighs, lay one slice of mozzarella, one basil leaf and as much chopped Peppadew and Chorizo as you can manage, whilst still leaving room to close the thigh into a parcel. Skewer the thigh with a couple of cocktail sticks to hold it together:

PRO TIP: Cutting the ends off the cocktail sticks will make the thighs ever so slightly easier to fry.

Season the meat with a light sprinkling of paprika and black pepper.

Fry the thighs on a medium heat in some olive oil, for about 3 minutes, or until they are golden brown all over. There will be a certain amount of spillage from the stuffing as you turn the pieces. This is fine.

Transfer to a roasting dish, with some more oil and the butter. Roast the thighs for 10-15 minutes until cooked through.

While the thighs are a-roasting, add the green pepper and red onion to the frying pan, along with a dash of soy sauce and a teaspoon of demerara sugar. Add any extra peppadews you have to hand, so that you can say you really tried. Fry on a low heat, stirring constantly. When the thighs are ready, the vegetables should be sticky, sweet and brown.

Before serving, take out the cocktail sticks, then plate up with a healthy portion of fried vegetables and a drizzle of soy sauce from the pan.

A frosty wheat beer is recommended drinking to accompany this simple dish, packed full of strong flavours.