Taco Plank – cedar serving plate with stainless steel cups
Taco Rack cedar serving plate with stainless by lunarloungedesign. , via Etsy.
- Fish Taco Catering: A Look at Creams and Sauces Don't assume that what goes on a fish taco is simply salsa a put on its tortillas. Taco caterers help diners develop more sophisticated flavors. Taco salsa, taco sauce and taco crema / cre mes: Is there a difference? Not everyone works at the level of sophistication of a fish taco catering company. And yet the Mexican-style food is a subspecialty of almost every respectable amateur chef. So it is useful to feel the difference, especially with gourmet fish tacos. And if you are hosting a big event with a fiesta theme, it can make your planning conversation with your taco caterers better aware of the difference as well. Some guests may prefer a salsa over a sauce, or a sauce over a crema, or perhaps a crema over both (note: the better sellers will offer a full selection). Part of the confusion is that everyone knows that the Spanish word for sauce is salsa. But in gastronomy, the two are not interchangeable. The best defining differences we can offer are as follows: Taco salsa: These tend to be the chunkies, tomato-based (or tomatillo, for a green salsa verde) made with fresh chili and other spices. A salsa can have corn or even fruit as an ingredient. For the most part, a salsa is a mixture of uncooked ingredients. Taco sauce: The ingredients - chili, onions, sometimes tomatoes - are roasted or cooked and mixed. Cooking reduces the sauce (removes moisture) and mixes the taste, but since it is more finely referenced by mixing (or ground chopping), it is generally more fluid than a salsa. It just tastes better with seafood than a salsa. Taco crema / creams: By and large, the defining character is the use of mayonnaise, yogurt or sour cream (or some of these), with many of the same chili and tomatoes or tomatillos as in sauces and salsas. Recipes often require the use of a crema on fish tacos; Some say it resembles tartar bags used in northern latitudes. Now, to confuse things, many restaurants use interchangeable these terms. There are also regional differences in how the concepts are applied. A visit to the chat boards on this subject shows great disagreement between the east and west coast on the subject. The other questions about sauces, salsas and cremas are where are they best paired? Is it better with fish tacos than chicken? Is it wrong to use a cream sauce with shrimp? (Some may ask if a mobile fish taco catering business can handle a crema, given the delicate nature of the dairy - the answer is yes, because everyone comes with cooling and should be staffed with certified food handlers who understand proper microbiological handling techniques.) The answers are simply that a good cook knows what works well together, and a knowledgeable dinner is always up for adventure. There are few "rights" and "errors" in the dining room - among the best features of taco menus is the endless variety that covers, fillings, refills.