If you were at SEED Food and Wine Festival’s Taco Tailgate, you may have tasted Taquiza’s Impossible Chorizo Taco. It was such a hit that chef-partner Steve Santana has decided to put the spicy plant-based taco on the menu at all three Taquiza locations.
“It smells and tastes just like the pork chorizo, but it cooks much nicer without all the grease,” says Santana. Impossible Foods’ plant-based blend uses Taquiza’s chorizo seasoning, including guajillo, paprika and chile de arbol, served atop their signature USDA organic, non-GMO, stone-ground, hand-rolled blue corn tortilla, accompanied by fresh cilantro, diced onion, sliced radish and lime wedges.
Impossible’s blend recipe is primarily made from soy protein and also contains potato protein, coconut and sunflower oil, and heme (which makes meat taste like meat). It’s meat-free, nut-free, dairy-free and gluten-free.
Taquiza – South Beach
1351 Collins Ave.
Taquiza – North Beach
7450 Ocean Terrace
Taquiza – The Citadel
8300 NE 2nd Ave.
