So Everyone Enjoys Tacos Right??? Well....we think so which is why we set out to make healthy, scrumptious, mouthwatering tacos. Growing up in the Southwest, we developed a love of Mexican food of all types from a very early age. There are so many different types of Mexican food that vary by region and we have tasted them all.
We decided that while most people buy a vending cart to sell hot dogs, we would use our cart to share the tastes of the gourmet tacos we love. We have had a blast tasting, twisting and perfecting the different fillings and salsas we bring to the table for your enjoyment.
You can find us at a variety of special events and festivals throughout Arizona. We are also available to cater private events at the location of your choice whether it be a wedding reception (or on the other end of the spectrum...a divorce celebration), birthday party, graduation celebration, bridal shower or a poolside gathering in your backyard. For a fun, unique and delicious experience call us for your next special occasion!!!

Veg-Head’s Corner: Portobello Tacos From Carte Blanche Gourmet

Written by Shantal Chase

By Shantal Chase, Guest Blogger, Girl Meats Fork

In my relentless passion to improve my cooking skills and simply make your taste buds jump for joy, I find myself charting quasi- familiar territory with vegetarian dishes I definitely fall into the Carnivore category. However, I brim with excitement when the seasons change and there is new produce for me to play with and create.

Veg Head Portobello Tacos - Image copyright property carte blanche

I chose Portobello mushrooms to be the heart of my vegetarian tacos because of their meaty consistency. I love to cook with chilies and you can almost always find a pinch of Chipotle if not a handful of them in one of my dishes.

Cheese is not a staple in all of my tacos, but a welcome addition in these spicy treats.

Lightly toasted pumpkin seeds add texture and a slight crunch for an added dimension.

Carte Blanche Gourmet: Veg Head Portobello Tacos

Hit the store and grab a pound of Portobello’s.
A couple tablespoons of butter (go ahead…you know you like it)
3 cloves of garlic, minced
2 teaspoons of chipotle puree
Finely chopped cilantro
S and P to taste
1 cup of Mozzarella
8 5 ½ Soft corn or flour Tortillas
Just a spattering of toasted pumpkins seeds for garnish
Cascabel Chili sauce to finish
Cabbage slaw with lemon oil and apple salad vinaigrette
Pop the stems off the Portobello and reserve the gills for later. Slice the mushroom in quarter inch thick strips.
Melt a couple tablespoons of butter.
Throw the mushrooms in the butter and shortly thereafter, the garlic and chipotle. Sautee until golden and still slightly firm. Add gills for flavor.
Place the mushrooms in the tortillas, sprinkle the cheese and add the toasted nuts. Top with a bit of slaw and chilie sauce.
Serve piping hot!

If you need catering for your next event, check us out at www.carteblanchegourmet.com and let us cater your next party!

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Hi Shantal We wanted to take a moment to thank you again for such a wonderful and fabulous ‘fiesta’ event this past weekend. You and your team outdid yourselves and truly set the tone for our family’s wedding the next day. All 88 of our guests raved about the food -- from the creative appetizers to the delicious gourmet tacos to the grand finale -- the amazing deserts (your pastry chef is a keeper). We requested servers & bartenders with personalities and you certainly delivered. Th ...

Barbara Chardovoyne - 22 Apr 2013

Hi Shantal, Just wanted to let you know that the taco cart was a great hit. Boy, the mushroom tacos went like hotcakes. The gals who served everything were great. They were here nice and early, were very friendly, and easy to work with. Loved the whole thing! Thanks again, the whole rehearsal/wedding weekend was fabulous! Sandy

Sandy Shell - 19 Dec 2012

Hi Shantal, My guests are still raving about the tacos! Multiple people took your information for their future events. It was perfect. Thanks for helping make my day exactly what I wanted. Laura

Laura Dalton - 16 Oct 2012