Because Of Course There's A Restaurant Serving A $100 Taco Plate Now.
Tacos are supposed to be a cheap dish cobbled together with essential ingredients — and, yeah, that's pretty much it. Most people with heads on their shoulders know this.
But with the rise of the dish's national popularity in recent years, overzealous incarnations have started popping up. At Taco Bell, fr instance, we've seen tacos made of Dorito shells and even a breakfast taco made out of a waffle. That's just a few grades above dog food, though. And yet, even on the other end of the culinary scale, chefs are shooting off the hip and laughing maniacally with their own diabolical, and also upscale, creations.
The latest such offering comes from the Cafe on the Green at the Four Seasons Resort and Club Dallas in Las Colinas. There, for a limited, October-long run, you can order a $100 taco plate that comes with three tacos and a margarita… and that's it.
So what's in these things? Per the dish-announcement press release:
• Wagyu Beef Taco. A Japanese beef taco garnished with seasonal mushrooms, caramelised onion, micro cilantro, and truffle-béarnaise served on a blue corn taco shell. And that margarita?
• 4150 Margarita. A salt-rimmed coupe glass filled with Don Julio 1942 tequila, Cointreau, fresh squeezed lime juice and agave nectar garnished with an edible gold leaf.
That's right: A damn gold leaf. So if you're feeling bourgie, feel free to go ahead and get down to Las Colinas and spend much more money than any sane person should on tacos.
Honestly, we've probably all made worse purchases. And, also, it's worth noting that twenty percent of each of these plates' profits will be donated to the Irving Healthcare Foundation in support of cancer services at Texas Oncology-Baylor Charles A. Sammons Cancer Center at Irving. So there's your excuse.
• Hudson Valley Foie Gras Taco. A foie gras taco garnished with duck confit, sea salt, sesame seed, gold leaf, and Valrhona chocolate mole served over a soft flour tortilla.
• Maine Lobster Taco. A soft buttery Maine lobster taco garnished with caviar pearls, petite mustard, aleppo chili, and lime crème fraiche served over a grilled white corn tortilla.