Type: Seafood
Price: $4.50
Mahimahi, cod and shrimp aren’t unusual for seafood tacos, but David Kovatch wasn’t aiming for the traditional with his chimichurri bay scallop taco.
While the delicate meat isn’t typically used in tacos, the East Coast bay scallops have made a splash at this Northeast Ohio establishment. The mellow scallops invite the peppery flavor of the chimichurri, caramelized on top of the protein. It’s best described as a Latin-style pesto, composed of fresh garlic, cilantro, oregano, parsley and chile pepper. Kovatch, a classically trained chef for more than 20 years and owner of Best Damn Tacos, says it’s all about flavor balance.
“A lot of citrus flavors complement seafood,” says Kovatch. “When you’re building a taco, you want to have multiple textures, something crunchy, something creamy.”
The chimichurri bay scallop taco checks both boxes. Its pico de gallo and chimichurri both accent the dish while tequila lime crema and romaine lettuce add a refreshing, cold crunch to the cooked scallop. Chihuahua cheese, a mild, shredded cheese from Chihuahua, Mexico, is also used, nodding to authentic Mexican cuisine.
“I basically took a California or Latin street food and brought it indoors,” says Kovatch. 30111 Lorain Road, North Olmsted, 440-290-3377, bestdamntacos.com
