The week, our good friends over at Eat St. take the Food Truck Kitchen across the border to Tofino, BC to bring Tacofino to your kitchen. Described by media reviewers as “possibly the best Mexican, or at least the best fish tacos in BC”, Tacofino’s offerings are made from scratch with love but without the wait by Kaeli Robinsong. “Tacofino was born out of a desire to create a unique dining experience by offering quality, freshness and affordability with an environmental and nutritional conscience,” says Kaeli. “Our menu is inspired by our world travels, taking the Baja-style taco to another level.”
Tacofino’s offerings include: Baja-style Fish Tacos, Burritos, Tortilla Soup, Tuna Ta-takos, and local seasonal specials such as Roasted Squash Tacos, Baja-style Trap-Caught Spot Prawn Tacos and Wild Mushroom Quesadillas.
Stay indoors on a rainy weekend, and try one of Tacofino’s coveted desserts, Chocolate Diablo Cookies – Fudgy chocolate cookie with fresh ginger and chili, milk chocolate chunks, and salty sprinkles.
Watch Food Network’s, Eat St. on the Cooking Channel. Stop missing what you could be eating! Download the Eat St. mobile app for iPhone!
For Mexican-West Coast fusion cuisine, it is off to TacoFino Cantina in Tofino, British Columbia
Chocolate Diablo Cookies
1 cup sifted cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cayenne pepper (or more if you like it hot!)
1 cup chocolate chips or chunksWhisk together the wet:1 cup brown sugar
1 cup white sugar
1/2 cup canola oil
1 tablespoon vanilla extract
3 tablespoons fresh squeezed ginger juice or fresh grated ginger root
On a greased cookie sheet press fist size cookie dough balls out and sprinkle with rock salt and sugar. Bake at 375 degrees Celsius for approximately 11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! This recipe should make 12 BIG cookies or many more small ones.
Yield: 12 big cookies