Tillamook Taco Week? Sure, I’ll bite. Who doesn’t love tacos?
And Tillamook Cheese is a cooperative of nearly 110 dairies who pool their milk to produce award-winning cheeses (they’ve won over 600 awards since they started more than 100 years ago).
Four Phoenix restaurants have signed on to create a signature taco using Tillamook Cheese as part of the Tillamook Cheese’s Loaf Love Tour.
The Loaf Love Tour will also be making a special appearance at each restaurant during the week so keep an eye out for their yellow mini-buses (which, not coincidentally, resemble a loaf of Tillamook cheese).
Here’s where to get your Tillamook taco fix from February 11 through February 18:
From Chef Holly Arguello: “The Arizonan” – A homemade taco shell with local chorizo, green onion salsa, braised chicken thigh meat and Tillamook Pepper Jack cheese. Served with arroz gandules and Cuban black beans. ($10)
From chef/owner Shantal Chase: “Griddled Fish Taco with Slaw” – a steak or chicken taco served with tomato arbol chile sauce and Tillamook Pepper Jack Cheese. (3 tacos for $8)
From Chef Aaron May: “viTamin T quesoTilla Taco” – made with a blend of Tillamook medium cheddar and Tillamook Monterey Jack cheeses. ($2 per taco or 3 for $5)
From Chef Gabriela Quevedo: “Braised Beef Tillamook Tacos” – two corn tortillas filled with braised beef, sautéed onions, red and green peppers and Tillamook cheddar and Monterey Jack cheeses. Tortillas are topped with melted Tillamook cheese and served with rice and pinto beans. ($12.95)