DIY Home Taco Bar!!!

Our "Do-It-Yourself at Home" taco bar program starts Monday, 12/6. The number to call is 773-680-7740. You've patiently waited for more details, here they are:

1. 30 taco/toastada order minimum.
2. Not available- queso fundido, sonoran hot dog, and pozole.
3. All sodas, limeade, and horchata are available. Horchata and limeade are sold in quart sizes.
4. Taco and tostada ingredients, including tortillas, will be packaged separately, allowing for a customizable experience at home.
5. Please order tacos/tostadas in groups of ten, i.e. 30, 40, 50 etc.
6. Orders may be placed seven days a week from 11:30am-7pm. Last order is picked up by 8pm.
7. We require a minimum 1hr lead time to fill your order. For example, if you want to pick up your order at 6pm, the order must be placed by 5pm. Orders may be placed days or weeks in advance. We reserve the right to quote longer pick up times depending on the size of the order.
8. Pricing is the same as our current menu, tax included- we add a 3% surcharge for packaging.
9. All payments are in cash. Payments are received at the to go window, or at the bar.
10. Orders can be placed via phone, or at the bar.
11. A separate phone number will be provided, do not call the main Big Star number.
12. We reserve the right to decline orders based on availability of product.

Enjoy Big Star at your house!!!

Shout out to the Lil' Red Wagon!!

Many thanks to Brian Huston of the Publican for aiding us in Lollapalooza transport. Couldn't have done it without the Little Red Wagon- that's nomenclature for Brian's truck. We put her to work! Look at Matt's face- he looks pained.

Belly=Panza

Lolla prep just keeps on rolling, 4 cases a day, everyday! That's a lot of bacon my friend.

Lollapalooza Round One

Lollapalooza!!!! This is the first round of refried beans for Lollapalooza. That's a whole lot of beans, and just the tip of the proverbial iceberg. Expected volume is INSANE. Sometimes I wonder why I sign up for these things. All kidding aside, we at Big Star are super excited for the opportunity to be involved with this event. You know I'll be breathing a big sigh of relief on August 9th. Can't wait to see you at the show.

New Flavors....

Here at Big Star, we are working on new and interesting licuado flavors to add to the drink menu. Certainly, the avocado milkshake will be back. We are also working on a cherimoya milkshake- that'll be fun.

With the farmer's market getting into the swing of things, we will start seeing nature's bounty transformed into one delicious drinkable concoction or another.

But, please, pretty please, don't forget about the dulce de leche licuado. That would make Dave Posey sad.

See you all soon for some liquid refreshment.

Salsa...

Let's talk about salsa, and I don't mean the music. Salsa is the sauce that makes our dishes at Big Star sing. A little smokiness, a little acid, a little heat, salsas are certainly a multi-purpose condiment.

At Big Star we like to keep things fairly simple. All of our salsas use roasted tomatillos as their base. The base is then customized with different blends of dried chiles, in the case of our salsa chipotle, or fresh chiles, in the case of our salsa verde. Each salsa is finished with a good deal of lime juice to brighten.

Use them to make your taco experience a little more personal.

Welcome patio season!

My apologies for the lack of recent blogs. Spring is upon us, and I will take this rainy spring day to reflect upon last week. You see, last week we opened the Big Star patio. After a couple of days in the pain cave, and everyone asking, "How are you going to pull this off?", I've got a little time to share with you.

We all knew it was going to be tough, but I don't think anyone knew exactly what we were in for. Paul labeled the weekend "Death by Honkytonk", an appropriate title. After I cut 100 quarts of limes for garnish of all sorts, it really sunk in. If I thought we were busy, I hadn't seen anything yet.

Tuesday night we stuffed the cooler full of prep, but by Wednesday night, our stores were completely decimated. It really took the wind out of my sails, but we had to press on. The forecast for Thursday and Friday said sunshine and warm temps, we were in for an uphill battle.

We had to make it happen, and make it happen we did. I want to use this post to give a huge shout out to my kitchen staff. They performed admirably when the odds were firmly stacked against us. Everyone pitched in, nobody complained, and we came out on top. Thanks guys! I'll also give a little thanks to the rain, ahhhhh rain. I think there is some sunshine in the forecast though.