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Chef Robert Solano, Bomb Tacos
This recipe appeared in the March/April 2018 issue of el Restaurante
In mid-March, Bomb Tacos debuted its second location in Las Vegas, with Robert Solano, Bomb Tacos' owner and executive chef, at the helm. The new restaurant, located on Carson Avenue, joined the flagship Bomb Tacos, which opened on Durango Drive in the spring of 2017.
"What inspired me to open Bomb Tacos was my desire to bring an authentic Latin experience to Las Vegas. Having lived in Mexico, I wanted to take elements from my experience and incorporate it into my own restaurant,” says Solano, who built the first Bomb Tacos “from the ground up with my own hands, from all the furniture to the artwork and signage…When guests walk into Bomb Tacos they will witness the look and feel of an authentic taqueria.”
Solano spent over two decades in the culinary industry fine-tuning his skills so he could pursue his dream: becoming a Las Vegas restaurateur. Before that dream became a reality with the 2017 opening of Bomb Tacos, he opened Mundo, A Latin Chic Restaurant, and Mingo Kitchen & Lounge, both in Las Vegas.
“Bomb Tacos is much different than Mingo Kitchen & Lounge and Mundo. Both of those concepts were more fine dining and upscale, but when I was planning Bomb Tacos I decided to go back to the basics and incorporate traditional flavors into the menu with creative takes,” says Solano, who remains active in menu development at Mingo. Mundo, where he was a managing partner, closed in December 2015 after what he calls “six years of continued success.”
Solano has always been passionate about sharing an authentic culinary experience inspired by his heritage; it is what influences the dishes he creates at Bomb Tacos.
“A lot of the items on our menu are made in house to ensure authenticity and freshness. The recipes are not only inspired from when I lived in Mexico—they are recipes that have been passed down to me from my family,” he says.
Popular dishes include Solano’s crispy beef brisket tacos, Baja-style fish tacos, wet burritos, carne asada fries, nachos, tortas and his favorite: tacos al pastor.
“The Al pastor taco is not only one of my favorites but guests’ favorite, as well. I love this dish because of how explosive, bold, and flavor-filled it is!” explains the chef, who shares his recipe here with el Restaurante readers.
Al Pastor Tacos
1 lb. achiote paste
2 c. pineapple, cubed
2 c. orange juice
1 c. white vinegar
2 c. canola oil
2 T. salt
3 T. pepper black
5 lbs. pork shoulder
Corn tortillas
Cilantro, white onion, guacamole, for garnish
Combine all ingredients except the pork shoulder and 1 cup of the pineapple into a container and mix until well blended. Add the pork and let marinate for at least 10 minutes and up to one day. Cook for about 7 minutes on each side or until cooked through. Chop pork into small cubes, plate on warm/grilled corn tortilla, top with remaining pineapple plus onion, cilantro and guacamole for garnish, if desired. Serve.
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