Secret Taco


Preparation info

  • Difficulty


  • Makes


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

I knew I wanted to put offal tacos on the menu, but I also knew nobody would order them. These were the best tacos I ate in Mexico and the United States and I wanted to share the beauty of what really good offal could be... It can be glorious! Here’s what I discovered at El Loco: if you pair offal with an awesome salsa, anyone is going to eat it.

When we wrote the menu, we thought, ‘How can we do this? How can we encourage people to be adventurous and try something different?’ The rule was that staff was not allowed – under any circumstances – to tell people what was in the secret taco until after they’d finished eating it. And it worked. I’m super-happy that a lot of people have the balls to order it knowing the ‘secret’ ingredient was probably going to include something they might not ordinarily order. The rule is still in place today and most who try it feel a sense of achievement that they’ve gone there.


Sweet Corn Salsa

  • 2 large ripe tomatoes, coarsely chopped
  • 200 g (7 oz) fresh tomatillos, coarsely chopped
  • ½ red onion, coarsely chopped
  • 1 bunch coriander (cilantro), coarsely chopped
  • 1 jalapeño pepper, seeded, coarsely chopped
  • 2 garlic cloves
  • juice of 2 limes kernels of
  • 2 cobs of fresh sweet corn

Salad Dressing

  • tablespoons light soy sauce
  • tablespoons sugar
  • tablespoons rice wine vinegar
  • tablespoons grapeseed oil
  • tablespoons sesame oil

Chipotle Mayonnaise

  • 100 g ( oz) Chipotle Peppers In Adobo Sauce
  • 700 g (1 lb 9 oz) Japanese mayonnaise

The Rest

  • 10 tortillas
  • 150 g ( oz) Chinese cabbage (wong bok), shredded
  • 1 bunch coriander (cilantro), roughly chopped, including stems
  • 5 spring onions (scallions), finely chopped


Sweet Corn Salsa

Put all the ingredients except the sweet corn in a food processor and blend to a salsa consistency (not too smooth). Season to taste with salt then add the sweet corn.

Salad Dressing

Whisk all the ingredients with tablespoons water in a bowl until the sugar dissolves.

Chipotle Mayonnaise

Put the chipotles into the bowl of a food processor and process until a smooth paste forms. Whisk this with the mayonnaise in a bowl, then transfer to a squeezie bottle. Store in the fridge until needed.

The Rest

To warm the tortillas, put one or two at a time in a dry (don’t add any oil) frying pan over a medium heat. Leave until they soften and the edges start to slightly char. Don’t cook them too long or they will completely dry out. Keep them soft and warm in a folded tea towel (dish towel) until ready to use.

Combine the cabbage, coriander and spring onions in a small bowl. Add the salad dressing a little at a time, mixing well.

Put the tortillas on a large serving plate and top each with your chosen offal (pages 120–1). Add some cabbage salad, followed by a spoonful of sweet corn salsa and a squiggle of chipotle mayonnaise.