Type: Modern American
At The South Side in Tremont, this taco requires all the bells and whistles.
First, the boneless short rib is seasoned with a special blend of spices during a 24-hour marinating process before it’s seared and braised for four to six hours. It then sits and cools in the braise for another 24 hours to round out the process.
Needless to say, this taco, which takes about four days to prepare, is a bit extra in its precision.
While the ingredients sit neatly in a traditional soft flour tortilla, the slow preparation of the meat is actually a French approach, ensuring that it’s as soft and tender as possible. Meanwhile, the gochujang sauce on top — a spicy sweet-and-sour Korean barbecue sauce — provides Asian inspired heat while a fresh topping of cucumber and scallions calms things down.
The blend of cultures reflects The South Side’s desire to experiment with different cuisines and flavors with ingredients that take you around the world and back again.
“I just love surprising people with it,” says executive chef Natasha Pogrebinsky. “To me, it’s like a full 360 experience. It’s probably one of the most labor-intensive things that we make, but it’s 100% worth it.” 2207 W. 11th St., Cleveland, 216-937-2288, southsidecleveland.com