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Tomato Tomato
Taco Pepe is food from the former San Diego Taco. Offering the same surge of authentic flavors in tacos and salsas. Everything is 100% all natural, no preservatives or additives. I source out the best ingredients for optimum quality. Food is prepared and immediatly canned or blast chilled and vacuum packed for freshness and safety.
I use only recycable packaging and the boxes are made from recycled material. The tacos are easy to prepare and include one pound of meat, cotija and eight double corn tortillas. Feed the family with these delicious and healthy offerings now; Shredded Roast Beef, Shredded Seasoned Chicken, Marinated Lime Shrimp, Tomatillo Salsa and New Mexico Mild salsa. Tomato Tomato on 156th and West Center is the only location for sales at the moment or contact me for delivery options. A online store is under construction. Please take a look, don't forget to shoot me an email with your comments on products or concerns.
paul_tacopepe.com
TACO PEPE, PO BOX 241626, OMAHA, NE 68124, PAUL_TACOPEPE.COM
Anti pasto Platter at The 1020.
and Peter Walsh, March of Dimes 2009
Sage Brown butter Sauce
Sealing off 22 jars of salsa.
honey glazed carrots, California Caviar
Three gallons of tomatillo salsa simmering.
Alaskan Halibut, fennel encrusted, zuchinni ribbons, tomato chutney
My name is Paul Pleskach, and I am the Founder and Chef. My training took place in the fast-paced and competitive environment of New York Citys finest restaurants. It is my passion for all things culinary which led me to New York at a young age to begin my studies, and after gaining some real-world experience I committed to the prestigious New England Culinary Institute in Vermont. There I was educated on the day to day operation of restaurant operations.
As part of this experience I was given the opportunity to intern at some of the most prestigious kitchens in New York, working under such head chefs as David Paulstich at the Mark Hotel, 3-star chef Bill Telepan of Telepan, Vincent Barcelona, and finally the internationally renowned 5-star, 5-diamond Four Seasons Hotel. I took full advantage of these opportunities to work in the upper echelon of restaurants to learn the inner strength, quick thinking, and respect for ingredients, organization and technique necessary to produce the highest standard of end product.
After graduation, I did stints with Rick Laakkonen at River Café, Marco Moriera at Tocqueville, and Café de Artiste, as well as many special events with such renowned chefs as Daniel Boulud, Alfred Portale, Tom Collichio, Christian Douliouvier and Jean-Louis Palladin.
I returned to Omaha in 2004 to start my own restaurant San Diego Taco. I applied all my knowledge of fine cooking into every day Mexican food. The damn recession had a major impact on my sales and had to pull the plug. Sally and Kari Kawa of the South Omaha Johnnys Café were introduced to me. They hired me to be the chef of their new restaurant in Dundee The 1020. I still waned for creating Mexican food, but did not want to open another restaurant yet. Why dont I package it? That is the begining of Taco Pepe.
Bon Appetito!
Chef Paul E Pleskach
FACEBOOK
Tomatillo & Shrimp Enchiladas
1 package of Lime Marinated Shrimp
1 jar of tomatillo salsa
1 package fajita size tortillas
1 small head cabbage
1 small red onion
1 lime
1 cup vegetable oil
Directions:
Mild N.M. & Shredded Beef Enchiladas
1 package shredded beef
1 jar mild N.M. salsa
8 oz shredded cheddar cheese
1 medium tomato diced
1 pint cremini mushrooms
Shredded Beef & Black Bean Dip
1 can of black beans
8 oz of american cheese cubed
1 clove garlic
1 small onion
A slightly sweet salsa made from the New Mexico Chili, with tomato and some heat from jalapenos.
Price:6.95
A 1# of succulent shredded roast beef seasoned with an abundance of chilis and cumin. Eight 3 inch double corn tortillas and a package of grated cotija cheese to authenticate that taqueria taco.
Price:12.95
A 1# of 100% shredded chicken breast lightly seasoned with chilis and tomato. Eight 3 inch double corn tortillas and a package of grated cotija cheese to authenticate that taqueria taco.
Price:10.95
Original Price:300
One pound of perfectly shredded pork. A little pineapple sweatness and fire. Eight 3 inch double corn tortillas and a package of grated cotija cheese to authenticate that taqueria taco.
Price:11.95
Bright and flavorfull with tomatillos and a little fire from serranos.
Label:50%
Price:250
Label:NEW
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