Gourmet Chef Wannabe 2017 — photo 28 of 80: A taco inspired by a meal I had at the McMenamins White Eagle Saloon. My White Eagle Red Eye Taco started with an Old El Paso Stand ‘N Stuff Taco Shell, filled with a half / half combination of pulled pork and shredded beef brisket soaked overnight in my homemade Red Eye BBQ sauce, Tillamook sour cream, chopped iceberg lettuce, Reser’s Baja Café Pico de Gallo Salsa, and diced raw onion.

My notes from that day read: “The salsa seems spicier than medium! The taco shells are awesome! I love my Red Eye BBQ sauce! Should I try some grated Tillamook sharp cheddar cheese on the second one for comparison? Nope! With a good shot of sour cream I didn’t even miss the cheese. These tacos were really awesome and a nice change of pace. A definite winner!” November 2017.

Camera used: Olympus OM-D E-M5 with Olympus 12-100mm f/4.0 zoom lens.
For further details about the story behind this photo, see the related article Lovin’ That Pulled Pork!.
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