Tacos, tacos, tacos – Macho Taco • Red Fish Taco • La Cocina

By Laura Holloway

June 25th, 2019

For many people, Friday is the best day of the week, signaling the end of work’s daily grind for a
couple of days. For others, Sunday Funday strikes the happiest chord. But for those with the
most discerning of palates, there is only one day of the week worth circling on the calendar:
Taco Tuesday. It’s the day to celebrate the culture that brings us margaritas, queso dip, and – of
course – that perfect little shell that holds our favorite beef, chicken, fish, shrimp, or veggies,
smothered in cheeses, pico de gallo, sour cream, hot sauce … the possibilities are endless.

Lucky for you, on 30A it isn’t difficult to find the perfect way to celebrate your Taco Tuesday,
with Macho Taco, Red Fish Taco, or La Cocina Mexican Grill & Bar at the ready to serve up your
favorite taco treats.

Macho Taco

First stop on your next Taco Tour? Macho Taco, a Mexican food hotspot created by David
Huckeba and Chef Stephen Bucalo in 2018. Bucalo describes it as “Mexican-inspired soul food,”
an apt description as the food truly seems to nourish the body and the soul.

What makes the tacos at Macho Taco unique?

“All of the proteins that we use are high quality and I believe in braising and slow-cooking for
the most exceptional flavor,” Bucalo said. We call Macho Taco Mexican-inspired soul food
because of the slow cooking processes that we use. We take a Southern approach by slow
roasting our proteins so that they are delicate, rich and juicy. As for our vegetables, we cut
them fresh when ordered so that they are crisp and give a nice contrast in texture – this
includes picking our cilantro to order as well.”

The tacos are nothing short of inspired.

“My take is to utilize a collaboration of what I really enjoy from multiple cultures, cuisines and
styles,” Chef explained. “From barbecue I take the aspect of slow roasting, from Italian cooking
it would be braising, and from Thailand I take away the use of crisp vegetables.” 

To order your Macho Taco, pick a protein (shredded beef, roasted pork, grilled chicken mole,
grilled portabellas or upcharge for tempura shrimp or fish) and customize with Monterey Jack
cheese, cherry tomatoes, shaved cabbage, onions, cilantro, or lime. You can even make it a
combo with chips, salsa, and a drink.

So, what goes best with a Macho Taco? Bucalo said, “My son and wife would say my salsa; its
fire roasted and fresh. And I would say the wings; the wings are amazing: whole smoked for 3 to
4 hours, drizzled with our made-in-house honey and lime vinaigrette and tossed in our red mole
rub.”

Find your Macho Taco Monday through Sunday from noon to 9 p.m. at The Hub 30A – 7000 E.
Co. Hwy. 30A – or get more information by visiting eatmachotaco.com or by calling 850-213-
0782.

Red Fish Taco

Jim Richard is known for his successful culinary endeavors, and with the introduction of his
latest, Red Fish Taco, he is now becoming rapidly known for his tacos.

“I was inspired to open Red Fish Taco by the great memories, conversations and laughs that we
have making these for my kids,” Richard admitted.

What started as a traditional counter-service taco shop with only outdoor seating and limited
menu due to limited space, is now a thriving 30A hotspot. The taco shop formerly shared a
property with Richard’s Trebeache, but the Red Fish Taco popularity and demand for more
pushed the decision to move it to the big show, retiring Trebeache and making room for the
little taco shop that could.

When asked about the best compliment he’s ever received about the tacos, Richard said,
“More tacos, please.” It is this sentiment that allowed the restaurant to expand, both in size
and in menu offerings. And thank goodness, because more of a good thing is, well, a good
thing.

What is distinctive about a Red Fish Taco?

“We use local seasonal ingredients and only the freshest seafood, so our team can get
really inspired and super creative,” Richard said.

Good things often come in threes, and the Crispy Street Tacos follow suit, made with corn
tortillas, marinated cabbage, a lime wedge, and choice of filling, including chicken carnitas,
beef, roasted vegetable, chipotle chicken and cheese, beef with peanut red curry, and duck
confit and sweet potato. Try the Soft Flour Tortilla Tacos too, served in pairs and made with
marinated cabbage, chili lime aioli, cilantro and filled with grilled redfish, blackened shrimp,
chicken or pork carnitas, crispy catfish, or grilled avocado.

Taco Tuesday spills over to Taco Thursday, where both days patrons can take advantage of $2
soft tortilla tacos. And the best thing to go with a Red Fish Taco? Richard said, very simply,
“Friends.”

Start your Red Fish Taco experience with your friends at 2052 W. Co. Hwy. 30A in Blue Mountain
Beach, or call 850-994-7443.

La Cocina Mexican Grill and Bar

Chef Eric Bartholomew of La Cocina Mexican Grill and Bar brings a unique twist to the area’s
culinary vibes, offering an authentic touch to traditional Latin American cooking. In fact, the
restaurant is described as “a Latin-inspired restaurant with a coastal twist,” and with the
selection of tacos offered, it’s no surprise that La Cocina in Seacrest Beach is a strong contender
for “Best Tacos Around.”

“I draw a lot of my inspiration from my Latin American co-workers that I have worked alongside
throughout the years,” Bartholomew said. “Starting as a young cook until now, most of my
employees have been Latin American and the culture behind this cuisine has always intrigued
me. It is a culture based around family which, I feel is lost with people these days. Their life
revolves around family and food. I always continue to research to find authentic and traditional
ingredients and dishes from Central America and South America that I can incorporate into our
menu.”

The passion and drive to connect cultures and family through food inspires a very creative and
unique taco menu, including Pork Belly (with achiote fried pork belly, pasilla barbecue sauce,
and pineapple-jicama salsa), Camarones (with fried or grilled gulf shrimp, kale slaw, pickled red
onions, and roasted arbol remoulade), Pescado (with fried or grilled seasonal gulf fish, house
slaw, red chili aioli, and pineapple-jicarna salsa), and “The Throwback,” with grassfed ground
beef, shredded cheese, lettuce, and tomato in a crunchy corn tortilla.

What is the inspiration for La Cocina tacos?

“I try and keep a mix of authentic tacos and tacos that blend Mexican and southern
ingredients,” Bartholomew explained. “Some of the traditional ones we serve are the Chorizo,
Arracherra, and Brisket tacos. The others have a mix of traditional ingredients and southern
ingredients as well. Our Shrimp Taco is served with a kale slaw that has a chili remoulade; the
chicken taco comes with crispy bacon, cabbage slaw, and arbol ranch. And of course, the
\”throwback taco\” which is nostalgic of what most Americans grew up eating here in the states.”

Pull a chair up to La Cocina’s table seven days a week at 10343 E. Co. Highway 30A, serving
lunch from 11 a.m. to 3 p.m, a happy hour menu served bar-side from 3 to 5 p.m., and dinner
from 5 to 9 p.m.. Find out more by visiting www.lacocina30a.com or by calling 850-231-4021.

La Cocina Photos courtesy of La Cocina Mexican Grill & Bar