The taco is up for examination and reinterpretation at a new walk-up taco stand from familiar French Quarter food purveyors. Local chefs Cam Boudreaux and April Bellow, of the new-school Killer Poboys (811 Conti St., 504-252-6745; www.killerpoboys.com) inside the Erin Rose bar, plan to unveil Dis Taco this week inside the Irish pub Molly's at the Market (1107 Decatur St., 504-525-5169; www.mollysatthemarket.net). They'll begin with limited hours, serving from 6 p.m. to 1 a.m. Friday, Saturday and Sunday. Boudreaux says that schedule is likely to continue through the summer.
The game plan for Dis Taco will mirror the approach the chefs take with Killer Poboys, which is an imaginative, multicultural exploration of the familiar sandwich. The taco operation will source many of its ingredients from local suppliers, Boudreaux says, and will take a very wide view of what a taco can be.
"International street food, anything that can be folded over and hand-held, we'll have no problem calling it a taco," he says.
The menu evolves as they go, Boudreaux says. Some items to look for include coriander and citrus Gulf fish with corn crema and hibiscus slaw; yogurt and Aleppo chili-marinated lamb with tahini-eggplant spread and cucumber sumac salsa; and a lentil "tortilla" with vegetable masala, sprouts and tamarind chutney. There's also a dessert taco in the works featuring grilled banana, cinnamon, Nutella and cayenne.
Dis Taco takes over the small kitchen with a walk-up service window in the rear of Molly's at the Market. Killer Poboys, which normally serves food until midnight, will extend its weekend hours during Tales of the Cocktail, serving until 2 a.m. on Friday and Saturday nights.