Wine & Dine with Back Track: Street Tacos & Margaritas 

This week, we are making authentic Mexican street tacos. Tacos have been the food of the Mexican people since before the Spanish arrived. They were primarily made of maize until the Spanish introduced flour. Authentic Mexican tacos should always be soft — hard, crunchy tacos are a western invention and are not commonly eaten in Mexico. 

Continuing with the authentic flavour, we are only going to top our tacos with lime juice, white onion and a bit of coriander. You are welcome to add what you like – maybe some pico de gallo or some guacamole! 




2 tbsp vegetable oil

3 cloves garlic, chopped

500g beef strips or diced beef

¼ onion, diced 

1 capsicum 


8 mini tortillas

Coriander, chopped 

¼ onion, diced 

1 lime, cut into wedges


Heat a pan on medium heat and add vegetable oil. When hot, add onion and cook until transparent. Add capsicum and cook until soft, then cook beef until tender. If you are vegetarian, you can replace the beef with more capsicum and mushrooms! 

Serve beef in tortillas, topped with onion, coriander and lime.


And what would a meal in Mexico be without a margarita? This recipe comes from the International Bartender’s Association and their timing suggestion is all day – meaning there is no bad time for a margarita!


35 ml tequila

20 ml Cointreau

1.5 ml lime juice


Pour all ingredients into shaker with ice. Shake well and strain into cocktail glass rimmed with salt.


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