So what makes a Baja taco a BAJA TACO?

First, we need to give a shout out to Baja California in Mexico for being the birthplace of this celebrated food. The true origins of the dish are in debate. Whether it originated in San Felipe (on the Sea of Cortez) of in Ensenada (on the Pacific Coast) no one knows. But we are grateful all the same!

There are 4 key components to a Baja Taco. They are: Corn tortilla, beer battered fish, slaw of sorts, and a nice sauce to tie it all together.

Being in the Dominican Republic, corn tortillas are not as easily found as one would think. Sure, you can find them in most major grocery stores but diversity is lacking. Lucky for us, the variety available is actually quite tasty! Next up is the beer battered fish. Being an organic aquaponics farm leaves us leaps and bounds ahead of other taco spots. We are sure to provide the freshest fish a taco can buy. Here at Taino Farm, we specialize in growing organic Tilapia. It has an ideal life cycle which produces a fully grown fish from egg in about 7 months. And the beer is of course the local favorite of Presidente! Now comes the slaw of sorts. Usually in a Baja Taco you find a mixture of Pico de Gallo (a tomato based salsa) and cabbage slaw. While we are not producing cabbage on the farm, we are growing a plethora of other organic greens that fit the bill. For our venture into making a Taino Farm take on Baja Tacos, we made a cilantro lime dressed slaw. The slaw also contained: cranberry hibiscus, Italian arugula, bok choi, and starfruit! And all picked right from our farm. There are two varieties of starfruit currently growing on the farm. We chose the one that most resembles apple in taste. It keeps firm when doused in dressing, and provides a nice mouth feel. Lastly, we needed a sauce to tie it together, there’s a lot of sauces out there that make or break a Baja Taco. Some Baja Tacos use a chipotle sauce which isn’t in the local cuisine. We had to improvise and stay true to the flavors of the DR. We made a mayonnaise based sauce with lime and a tomato garlic infusion.

The result? You’ll have to come visit and tell us what you think!

Watch the video below to follow our staff in the making of an epic Baja Taco. And let us know what kind of farm-to-table foods you’d be interested in seeing us make!

A note from the cook: Mi nobre es Yocairy Vasquez. Tengo tres hijas. Trabajo en Taino Farm y soy la cocinera. Mi plato favorito de preparar y comer es el sancocho con arroz blanco. (My name is Yocairy Vazquez. I have three daughters. I work at Taino Farm and I’m the cook. My favorite dish to prepare and eat is Sancocho and white rice.)