You don’t usually hear the phrases “kosher food,” “taco truck” and “Michelin Star” in the same sentence. But that’s exactly what Chefs Matthew Sieger and Rikki Garcia are doing: using their Michelin Star restaurant experience to bring kosher tacos and other Mexican-Jewish specialties to the streets of Los Angeles.
I recently had the pleasure of spending some time with the married duo on their truck, Holy Frijoles, and learning a bit about their vast restaurant experience, expert techniques and unique recipes: Reuben tacos stuffed with corned beef that takes a week to make; brisket-topped sopes (an open-faced corn shell topped with meat or vegetables) made with locally-sourced masa (corn meal); and my favorite the “bubbuelita,” a chicken soup with matzah balls, chicken albondigas (meatballs) topped with a spicy salsa, cilantro and lime.
Chef Sieger was even generous enough to share his secret to the perfect potato latkes — but you will have to watch the video to learn more.
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