If you're familiar with the S.F. pop-up scene at all, you're probably familiar with Tango & Stache, the roving taco pop-up that draws its flavors from cocktails like the negroni and the bloody Mary. You can find proprietor Joshua Wilder Oakley and his fabulous mustache slinging tacos at the Alchemist on Tuesdays, Rye on Thursdays, and at Muka on Mondays as part of the Love Boat, a collaboration between him and former Big bartenders Brian Felley and Mo Hodges (every week is a new port of call; previous nights have featured Hawaii and the Philippines, next week is Philadelphia). Now Oakley is branching out from tacos to brunch and Mexican regional dinners.
Saturday (Sept. 7, 11:30 a.m.-3:30 p.m.) marks another reoccurring monthly brunch at Dear Mom at 16th and Bryant, where Tango & Stache will be debuting its breakfast sandwich, a monstrous heap of fried French toast, layered with bacon, grilled watermelon, battered heirloom tomatoes and jalapenos, basil, Flaco's Fire Sauce, and maple syrup, and topped with a baked duck egg ($16).
The menu will also include:
Huevos Stacheros - $14
Two Bacon Fat Tortillas Smothered in Ham Hock Roasted Refried Beans, Flaco's own Stachero Sauce, Crema, Salsa Fresca, Wild Turkey 101 Pickled Jalapenos and Two Over Easy Eggs.
Messy (Croque) Madam, Toad 'n a Hole Style - $12
A big slab of Acme Bread, Toasted Toad 'n a Hole Style, Slathered with Jalapeno Béchamel, Covered in BBQ Beef and Topped with Queso Fresco.
Mushroom Madam - $12
Same as above, but covered with Pan Seared Mushrooms for the vegetarian folks.
(Vegans can delight on the crispy toast and mushrooms in gravy).
Succatash Tacos - $6 each
Late Summer Harvest of Corn, Peppers and Beans Sautéed in Olive Oil and Garlic on La Palma Tortillas with Spicy Slaw and Feta Cheese (can be vegan).
Then, starting Oct. 15, Tango & Stache will be producing three dinners at Naked Kitchen exploring traditional Mexican dishes using local Northern California ingredients. Each dinner will be paired with cocktails from Felley and Hodges of Love Boat, and focus on a different region of Mexico.
"After spending the last year recreating the quintessential Mexican street food, the taco, I wanted to dive deeper into the traditions of my favorite cuisine; a cuisine that has been a common thread in my life ever since I was a child having grown up in Northern California," says Oakley. "In no way am I trying to recreate authentic Mexico, rather, this is my style based on traditional recipes and techniques using only the freshest most local ingredients available."
The first dinner will feature the flavors of Oaxaca; reservations are still TBD, as are details for the subsequent Nov. 5 and 19 dinners. Oakley is a classically trained chef who put time in at Michael Mina, Gary Danko, and Bar Bambino before going out on his own, and after sampling several of his tacos over the past year, we're excited to see what he cooks up for dinner. We'll keep you posted.