The first time I tried these tacos, my friend Melissa brought me her leftovers from the night before thinking it could be something I would enjoy. She was correct... even cold and a day old, the combination of flavors and textures were amazing. From that point on, I was hooked on the Rattlesnake. It's become by go-to bar when I'm in the city, but this presents me with a conundrum - I have a hard time even looking at a menu. I fully recognize the talents of Chef Brian Poe and his creativity (particularly in the taco department) often overwhelms me but it's so hard to move past something I've come to adore so fondly.
Let's start with the shell... it's more of a wonton texture than your traditional tortilla. In addition to being light, airy and crispy, the tacos are actually connected in a "W" shape. They're set on a bed of slightly sweet, slightly tart truffled cranberry sauce folded into a creamy, rich risotto, which also fills the bottom layer of the taco. Next, add slices of perfectly grilled Hudson Valley duck, crisp lettuce and cotija cheese to finish off what may very well be the best, and least traditional taco I've ever eaten.
|Hudson Valley Duck Tacos|
On my most recent visit, Chef Poe did manage to convince me to try one of his newest creations (in addition to the duck of course). In honor of Leap Day, he created a fantastic Frog Tostada with Saffron Jalapeno Crema and a Mango Chutney. For all of my readers who haven't ever tried frog, no, I would not describe it as "tastes like chicken." Yes, it's a lightly flavored white meat but it's significantly moister, juicer and more tender. If you haven't ever eaten it, then give it a chance - I promise you won't be disappointed. At the very least, it taught me that I need to branch out when I visit the Rattlesnake, no matter how loyal I may be to my duck tacos.