People are passionate about their tacos, I’ll tell you that. The Brooklyn Taco Experiment was possibly the most exhausting and hectic of all the cook-offs I’ve done, and I’ll tell you why. Tacos. Take. Work.

Lauren and I had about 100 tupperwares, containers, tote bags, and boxes between us and still we were improvising. Thirty pounds of pork shoulder alone. And we had about the perfect amount after it was all said and done. I’m convinced we made way more than 300 tacos.

We had about 4 square feet in which to display / heat / assemble our tacos, and some seriously stubborn donated tortillas to deal with (not all the best things in life are free, I’m just sayin’). Nothing makes me feel older than standing for a whole day. Man, my back hurt!

No prizes this time, but I have to say, I have not seen so many hard core competitors (or so many competitors, period — there were 30 tacos to try) in any previous cook-off, and though once again I tried nothing, my friends who were there said it was a stellar group. So I’m not in the least bit sad about the lack of prize winning. If I were there and had to try 30 tacos, I am pretty sure I wouldn’t have been able to pick a favorite at all.

I think it might be time to take a bit of a cook-off hiatus. Work is crazy busy, and I have some possible big purchases coming up (including a car?!?) so the massive amount of time and money that these things take will just not be available to me. However, I will be an enthusiastic spectator and continue to follow Nick & Theo’s meteoric rise to the top of the New York foodie scene.

My final taco?

Slow roasted pork (with habanero, pasilla, ancho and chipotle chiles and cinnamon), creamy jicama slaw, home pickled onions and jalapenos, cotija cheese, a squeeze of lime, and cilantro! We also served a tequila punch: tequila, guava juice, orange juice, and fresh squeezed lime juice.

(these 2 pics are from the Huffington Post article on the event!)