Tee up your taste buds and swing into Mexican street food as Topgolf Megacity has teamed up with the kitchen compadres chefs Gaby Espinosa Real and Megan Leon for the "Taco Takeover" menu.
After giving gourmands spicy eyes at the recently burning-hot Chilli Fest, the dynamic duo tag-team for another round of taking foodies back to their Latin American roots via homestyle cooking.
Before this kitchen teamwork, chef Real put herself on Bangkok's dining map, working at celebrated chef Gaggan Anand's casual Indian-meets-Mexican restaurant, Ms Maria & Mr Singh, Michelin-starred Nahm and Michelin guide-listed eatery/gallery Eat Me. Eventually, she has gone independent with a pop-up dining series alongside her gal pal chef Leon, the food writer-turned-chef.
Created exclusively for Topgolf, the "Taco Takeover" menu rolled out greenside last week at a barbecue joint, Busted!, where the guest chefs collaborated for the third time, taking over the food bus for a single night. However, fear not if you miss the bus because chefs Real and Leon left their recipes for Busted!'s kitchen team, helmed by executive chef Daniel Bucher, to recreate.
Take Chicken tinga tostada (B220) for starters. A bed of crispy tortillas is spread with black bean paste and loaded with shredded chicken cooked in adobo sauce, sliced red onion, avocado and iceberg lettuce, with sour cream and smoked feta crumbles.
A muy bien lineup of tacos has everyone's favourite cravings covered, each of which comes in a serving of two. Think of the classics that live up to their street cred, like Tacos Placeros (B240), featuring well-seasoned grilled beef and salsa taquera.
Meanwhile, Beef Birria tacos (B250) deliver a fiesta of flavours with their succulent beef chuck and oxtail, slowly braised and smoked overnight. Complement the marinated meat with a generous dash of housemade salsa verde and flavorful consommé (beef broth) for the perfect bite.
Mushroom cheese tacos (B220) have a comforting cheeselicious that sets them apart from the rest of the menu. Being the only vegan option, with a mix of grilled maitake, shimeji and shitake cooked with Mexican herb epazote.
The chefs marry Mexican and Korean cuisines in Shrimp & Gochujang Tacos (B250). Expect to be treated to the juicy meat of crispy deep-fried shrimp, complemented by flavorful gochujang mayo and slaw.
Another Asian-twisted dish, Chicharron Tacos (B230), is a real treat for fans of moo-grob. Blanketed in a soft corn tortilla, thick slices of crispy pork belly were as succulent as they come, with dabs of green guac’ salsa adding a tangy and creamy contrast. And just when you thought you'd experienced it all, the cactus strips in the salad deliver a slimy surprise.
Save room for Tres leches cake (B120), a creamy dessert made with evaporated milk, whole milk and condensed milk—as its name suggests—topped with whip cream and a fresh strawberry slice.
To complete the meal, pair your order with a selection of Mexican-inspired cocktails, or go for a party pack, which sets you back at B599 for four tequila shots with lime and salt that get you ready for a par-tee. Golf pun intended.
The "Taco Takeover" menu is scheduled to run for two months until Aug 30. Swing by Topgolf Megacity for an ongoing summer deal that offers a hitting bay for up to six people at a rate of B550 per hour from Monday to Thursday. Or enjoy playing between 5pm-10pm from Friday to Sunday at B950 per bay per hour. Visit www.topgolfthailand.com.
