Tucson Lifestyle Home and Garden — October 2015
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Cooking With Class: Queen Of The Taco Scene
Thomas Veneklasen

Chef Maria creates authentic Sonoran-style Mexican culinary specialties to delight the senses.

Cchef Maria J. Mazon, owner of Boca Tacos y Tequila, creates her Mexican cuisine with a real enthusiasm for her art. She is proud to cook with an emphasis on authenticity. Mazon, raised in Sonora, Mexico, crafted her cooking style at an early age. She was taught what a taco should be and now is taking it to new heights. Her quest is to “change the world, one taco at a time!” Her innovative style has transformed the taco — no lettuce and sour cream on her menu! Her respect for Mexican food is evident in the unique way she crafts with fresh ingredients, resulting in works of art.

When it comes to making salsa, Mazon has no rules when it comes to putting together her eclectic combinations of colors and tastes. Boca’s award-winning salsas change daily, each filled with surprising new flavors from black fig to habañero banana and dozens in between.

Mazon is available for personal cooking demonstrations and makes guest cooking appearances at Williams Sonoma and other venues. Learn more at www.bocatacos.com


Roasted Red Pepper Salsa

5 roasted red bell peppers,

2 avocados, peeled and diced

2 fresh jalapeños, sliced (remove seeds to reduce heat)

Salt, pepper, and garlic to taste

1 cup of canola oil

1/ 2 cup apple cider vinegar

1/2 cup orange juice

Roast peppers over hot flame until skin blisters. Seal in a plastic bag to “sweat” the peppers. Loosen and remove skins. Combine ingredients together in a blender until smooth. Add more jalapeños or leave in seeds if you prefer a hotter salsa.

Makes 2 cups.

Macho Taco

1 fire-roasted anaheim pepper, skin removed

3 oz. queso Chihuahua or monterey Jackcheese, sliced

3 oz. grilled beef steak, sliced

Slice open the roasted pepper, top with cheese and grill until cheese melts. Top with steak meat. Serve on a small flour or corn tortilla. The chipotle raspberry sauce can be used for this taco, as well as any salsa.

Serves 1

Black Bean Enchilada

2 cups black beans, cooked (or canned,drained)

10 oz. goat cheese

1 Tbsp. canola oil salt, garlic, pepper to taste

Blend ingredients in a pan and heat thoroughly.

Serve on rolled in a small flour or corn tortilla. Top with Raspberry Chipotle Sauce (recipe below).

Serves 8

Raspberry Chipotle Sauce

2 cups raspberries

1 small can of Chipotle peppers

1/2 cup water

1 tsp. honey

Salt, garlic and pepper to taste

1 tsp. apple cider vinegar.

Blend all ingredients in a blender. Heat sauce and serve over the enchilada.

*Reduce the amount of peppers if you prefer a milder sauce.

Makes 2 cups.