Chef and Brisket Shoppe Owner Danny Hernandez
When Brisket Meets Tacos: A Tampa Día de los Muertos Collaboration
When I hear that two legendary Tampa kitchen cowboys are teaming up for a collaboration involving smoked brisket, tamales, and tacos, I want to be first in line.
Award-winning Chef Danny Hernandez of The Brisket Shoppe and Michelin Bib Gourmand Chef Michael Brannock of Streetlight Taco have joined forces for a special Día de los Muertos celebration, combining two of my favorite things: slow-smoked brisket and Mexican street food. I had pretty high expectations.
The limited-edition menu features smoked brisket and poblano tamales, pulled pork tacos, and brisket tacos, dressed up with salsas, pickled onions, jalapeños, and cilantro.
The Tamales: Where West Tampa Meets Mexican Street Food
The brisket and poblano tamales are hand-formed corn masa filled with The Brisket Shoppe's slow-smoked brisket, a touch of beef tallow, and poblano rajas, and steamed in traditional corn husks. They're topped with salsa borracha, crema, cilantro, and smoked black pepper salsa seca.
It’s a trip to the border. The soft, earthy masa works beautifully with the rich, smoky brisket. The poblano adds a mild pepper flavor, while the salsa and crema have a smoothness and acidity to balance the beef.
According to Chef Danny, making tamales is a labor of love. Each one is formed by hand, and the process takes hours. After tasting them, I can see why he goes to the trouble. While the other dishes are delish, the tamales are the bite of the day. So good!
Brisket and poblano tamales, topped with Streetlight Tacos salsa borracha, crema, cilantro, and smoked black pepper salsa seca
Look at that chopped brisket and poblano tamales, wrapped in Streetlight Tacos masa and drizzled with crema!
The Tacos
First up was the Cheshire Pork Carnitas Taco, piled onto a warm corn tortilla The pork was smoky and tender, with crispy burnt ends adding a little crunch.
Wagyu Brisket Taco is a heaping pile of tender brisket topped with red salsa borracha (drunken salsa), made with roasted tomatoes, tomatillos, and chili peppers;
Choosing the right Streetlight house-made salsa for the tacos is difficult. The Salsa Verde is a perfect companion, with a strong citrusy lime undertone and peppery finish. The Salsa Roja is a tomato-based cup of goodness blended with peppers, with a smoky finish. When you go, try some of each and decide what goes where!
A stash of accompanying fresh sliced jalapeños adds some extra heat,
Cheshire Pork carnitas and Wagyu brisket taco with Streetlight Taco House green and Verde Salsa, side of jalapeño
Cheshire Pork Carnitas Tacos with salsa verde
Wagyu Brisket Taco with salsa roja
Two Kitchens, One Good Idea
Interestingly, the tacos are a little different depending on where you order them.
At The Brisket Shoppe, they're served on handmade corn tortillas from El Mirasol Bakery in Plant City. At Streetlight Taco, Chef Brannock's kitchen makes its own tortillas from masa, and they're among the best around.
The best part of this collaboration is that both chefs bring something they're already very good at to the table. Danny handles the smoker, Michael brings the Mexican flavors, and neither compromises what makes his food special.
Where to Get It
The Brisket Shoppe — West Tampa: Normally open Wednesday through Saturday, The Brisket Shoppe opened on Tuesday especially for Día de los Muertos. Brisket tamales are available throughout the week, with tacos returning Saturday. Daily supplies are limited, and they do sell out.
Streetlight Taco — 4004 Henderson Boulevard, South Tampa: Both the tamales and tacos are available all week (until November 7)