“Give them something to taco ‘bout” with these delicious recipes from ¿Que Pasa? in downtown Rapid City. Love their lunch and dinner? Try their new breakfast Saturday and Sunday starting at 8 a.m.
In a shaker glass:
1 small chopped Serrano pepper
5 pineapple chunks
0.5 oz. agave nectar
Add 1.5 oz. of premium blue agave tequila
3 oz. of sweet and sour
Salt rim of margarita glass.
Pour mixture into margarita serving glass.
Garnish with lime and a pineapple slice.
Add red pepper extract for an extra kick.
“We incorporate something from the kitchen to the bar, so it ties in with the dishes that we serve. It’s more of a fusion of the food meeting the drink.”
Steak Street Tacos
2 oz. Worcestershire sauce
2 oz. lime juice
2 oz. olive oil
1 oz. soy sauce
1 tbsp. liquid smoke
1 tsp. cumin
1 tsp. black pepper
1 tsp. Guajillo Powder
1 tsp. Ancho Powder
1 tsp. paprika
1/2 tsp. cayenne
2 tsp. minced garlic
Cut a medium Skirt Steak into 3/8” slices.
Marinate for 24 hours with ingredients listed above.
Warm 3 corn tortillas.
Top immediately with shredded cheese and hot steak.
Add a small hand full of chopped tomato and onions each taco.
Top with a pinch of cilantro.
Chef/Assistant General Manager
“I designed these tacos three years ago. I use a prime-cut steak that we marinate for 24 hours with Mexican spices. At the time we cook it, the meat is very tender.”