Palmys Pacific Beach named People’s Choice and Judges’ Choice Winner in 2023 Taco TKO Competition during San Diego Bay Wine & Food Festival Grand Fiesta

The San Diego Bay Wine & Food Festival hosted the 11th annual Taco TKO competition at Grand Fiesta – a celebration of the vibrant culture of Mexico through cuisine, wine, beer, spirits, art, live music, and more.

 

This head-to-head competition, where top taco-makers put their best bite forward to be named San Diego’s Most Awesome Taco, was judged by both a panel of esteemed judges and more than 1,500 Grand Fiesta attendees…a.k.a some major foodies.

 

Chef Marcus Twilegar at Palmys Pacific Beach Ancho Braised Beef taco was crowned San Diego’s Most Awesome Taco this year. Chef Marcus Twilegar’s juicy Ancho Braised Beef taco came filled with pickled tomatillo, avocado, crispy sunchoke, and cilantro. Talk about YUM!

“We had a blast cooking at Grand Fiesta. I’ve competed in this competition over the years and wanted to bring in something special to represent Palmys,” said Chef Marcus Twilegar of Palmys. “This year, our taco was inspired by fall. We added a pomegranate salsa macha, pickled tomatillo, and crispy sunchokes, which complemented the ancho-braised Brandt Beef beautifully. We then laid all of that goodness on top of a hand pressed tortilla. Being from San Diego, it’s an honor to represent our city with a 1st place taco in both the blind Judges’ Choice and the People’s Choice competitions. We’re keeping the good energy flowing and will be running the taco as a special at Palmys until the end of the fall season.”

 

Chef Adrian Covarrubias at Loews Coronado Bay Resort secured second place in the People’s Choice competition with a Short Rib Taco, tequila demi, black garlic salsa verde, pickled red onion, chicharrons, avocado cream, and hand-pressed tortilla. Third place in the People’s Choice competition was awarded to Chef Juan Saad at Barra  Cruda with their “Mole Montado Taco” – charred mole negro, pickled onions, avocado salsa, habanero ash crema, cotija cheese, topped with chicharrones and micro greens.

 

In the Judges’ Choice competition, second place went to Seki Restaurants and Chef Oliver Seki with his Octopus Seki Taco – blue corn tortilla and grilled marinated octopus with chimichurri demi glace, shitake mushrooms, and oxtail. Chef Rael Coronado of Savage in Tijuana took third place with a crispy potato taco, shrimp pate, black aguachile, Spanish octopus, and chickpea chicharron.

Winners of the Taco TKO People’s Choice competition were awarded in cash: $3,000 First Place, $2,000 Second Place, $1,000 Third Place. Top honors in the Judges’ Choice received $1,000.

 

Judges for this year’s competition included industry leaders from both sides of the border. Twenty-two chefs’ dishes were carefully narrowed down to first, second, and third place winners using a graded point system. Participants were ranked based on cumulative scores considering the dish’s presentation, flavor, innovation, quality of product, and preparation in the allotted time. Judges included:

  • Chef Suzette Gresham: Executive Chef, Acquerello, Two-Star Michelin, San Francisco

Thousands of foodies tangoed through tastings at the Grand Fiesta, sampling different tacos and bites from a variety of San Diego and Baja California restaurants, as well as a variety of unique beer and spirits stations while enjoying live music from Bulevar Descarga and art from Pako Pablos, Inocente Galicia, and more.

Author: Lauren Cain