Talking Tacos with Regan Porteous from Tequila Mockingbird
Regan Porteous Soft Shell Crab Taco with TABASCO Chipotle Yoghurt – full video recipe here.
Regan Porteous is the Executive Chef at so-hot-right-now Sydney restaurant Tequila Mockingbird. We sat down with Regan to see where he draws menu inspiration from and how he uses hot sauce in his distinctive creations.
Is there a process in developing new recipes for the restaurant? Where do you and the team find inspiration?
The team and I are constantly thinking of new ideas to create unique Latin American inspired dishes. We have close relations with suppliers and are always on the lookout for new produce that may be coming into season.
What role does heat and spice play in your cooking?
Heat and spice play a massive role in Mexican and Peruvian cuisine. We have had to work very carefully with the peppers and tone down the heat for the Australian palate, while ensuring that the flavours of the peppers are not out shone by the impact of the heat. Balance here is very important!
Can you explain how you’ve used TABASCO Pepper sauce in the dish you’ve prepared and why?
I’ve prepared a Soft Shell Crab Taco with TABASCO Chipotle Yoghurt. I’ve matched the TABASCO Chipotle Sauce with a crisp soft-shell crab Taco. The TABASCO Chipotle Sauce is rich and smoky in flavour, and will hold with the strength of the crab meat and pickled onions. You can watch me make this recipe by clicking the link here.
What is inspiring you - food-wise - at the moment?
Ingredients and flavours of Latin America. We’re having a great time exploring new products, tasting and creating dishes from our take on each product. The warmer seasons coming up will also match the menu as temperatures set a mood for what diners feel like eating. It’s not obvious but it should definitely be a factor that is thought of when designing dishes and menus.
Best tip for cooking with spices?
Take it easy! Introduce chillies and peppers gradually, because too much heat can spoil a dish.
Your favourite dish to cook at home?
Fresh, homemade pasta, run through the machine, and tossed through a great sauce… I’ve got a few of Nona’s recipes.
Watch Regan whip up a delicious Soft Shell Crab Taco with TABASCO Chipotle Yoghurt here.
This is the last of a six-part series brought to you by TABASCO, where we’ll take you through the versatile ways it’s being used by chefs in commercial kitchens in Australia. You can also visit tabascosauce.com.au for more inspiration.
