Shogunai Tacos

It’s official, Shogunai Tacos have been tasted and enjoyed by good friends.

Monday night saw the maiden voyage of some fantastic treats.  A wide variety of patrons attended, from DJs, Boxers, Photographers, Social Workers, Professors, Security Officials, Card Sharks and Restaurateurs.

Chef Kamal Jemmari was in top form serving some of his deliciously unique Tacos. His experience with a many ethnic cuisines makes him the perfect match for what Shogunai Tacos is all about, something fresh and exotic moving all about the island.

One of the most interesting and uncommon practices that Shogunai Tacos will be capitalizing upon is frying their assortment of tortillas in Coconut Oil instead of regular unhealthy oils.  We will also be featuring a page on our website with the advantages and healthy ways to use Coconut Oil. Besides this oil just makes everything taste Superb!

Starting off with the Morocco Taco: Lamb with sweet peas and preserved lemon.  Moroccan preserved lemons are a staple of Moroccan and sometimes other North African cuisine. They’re used as flavoring in tagines, special stews slow cooked in a vessel with a conical lid, and also may be added to soups or other dishes to provide wonderful lemon flavor.  This was a favorite by many and especially that of Matt Duffy.

The Bollywood Taco: came next with Yogurt Marinated chicken with a medley of spices, herbs, garlic, ginger and our homemade Masala. This was actually the overall favorite from the peanut gallery. The dish was literally licked clean. The mixture of yogurt and spiciness is something that really stirs the taste buds and makes quite a memorable dish.

The South of the Border Taco is what most people on this Island truly crave, the traditional Mexican Taco done the Shogunai way. Grade A ground beef mixed with our speciblendof spices and herbs that will keep you wanting more and served with your choice of cheese, lettuce, Roma tomatoes, and onions.

Our Herbivore Taco was truly grand! We take care of everyone, for those don’t eat meat, no worries. With cauliflower, carrots, broccoli and potatoes mixed with an assortment of spices.

The meat leery folks were satisfied as well as the meat lovers. With contrast to the sometimes heavier dishes it was a very nice compliment!

Shirley, last but not least was the Takoyaki, a Japanese street food favorite, that we served traditionally. We have re-invented this dish and made it our own. The traditional style of these delicious round shaped balls of dough are made with egg, flour, and a special Japanese broth. While cooking, you add ginger, octopus, shrimp puffs, green onion, bonito fish flakes, seaweed powder, and Takoyaki Sauce (kind of a mixture of sweet BBQ sauce and Worcestershire). They are made with a special shaped type of grill pan.  We will be offering  new flavors and toppings that people will find fun and fresh and be known as Taco-Yaki! Shirley you can’t be serious? I am serious and please quit calling me Shirley!

I would just like to thank everyone for coming out! Next time we will take many more photos. Everyone was just so busy eating,drinking, and enjoying some good conversation about the bold new adventures of Shogunai Tacos, that we didn’t get around to taking many group photos.  There will be many more great events to come with loads of great pics!

1. 

   William Knight

   March 10th, 2010 at 2:33 am

   The food was excellent! Thanks for having me and I look forward to seeing you guys on the streets!

2. 

   matt myers

   March 16th, 2010 at 2:42 pm

   i am pissed i wasnt at the tasting party, i no longer support shogunai tacos. just kidding it looks and sounds fantastic and i cant wait to try some of that shit! odelay

3. 

   Matt

   March 16th, 2010 at 3:43 pm

   Well Mr. Myers you better get back to the Island so you can try some!

4. 

   Chuck Kostelc

   November 10th, 2010 at 8:08 pm

   Matt, Looking good there kiddo. HI is a long way away from your IL hometown in Grandview, USA. Just saw your mom& sis at church dinner last weekend, appear to be doing OK as well.

   Please post or send Connie & I your recipes, we love that kind of food, although she would probably want to go to Hawaii again instead for carry-out instead of dine-in.

   Take care!

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