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Take The Taco Bus

Get schooled on Mexican cuisine

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By JEFF HOUCK | The Tampa Tribune

Published: January 28, 2009

Rene Valenzuela is the chef and owner of El Taconazo at 913 E. Hillsborough Ave. in Tampa. Locals and fans know it better as "The Taco Bus." It's one of my favorite lunchtime spots.

Twice a year, Valenzuela travels to Mexico to take cooking classes so he can learn more about authentic Mexican food.

"I won't fool anybody saying that it's work," he says. "I do it because I just love it."

During that continuing education, Valenzuela has become friends with cookbook author Diana Kennedy, who some have described as the Julia Child of Mexican cooking for her efforts to introduce authentic cuisine to the Anglo world during the past 40 years. Her 1989 book, "The Art of Mexican Cooking," is one of my favorites in the vast culinary library here at the Tribune.

Valenzuela was able to persuade Kennedy to visit Tampa in mid-February. On Feb. 12, she'll have a cooking class at The Rolling Pin Kitchen Emporium in Brandon. On Feb. 13, she'll have two book signings: one at 2 p.m. at the Barnes & Noble at 213 N. Dale Mabry Highway in Tampa and one at 5:30 p.m. at El Taconazo, followed by a cooking class there. On Feb. 14, she will be at Inkwood Books, 216 S. Armenia Ave., at 2 p.m. for a signing and food sampling.

Valenzuela tells me the two-hour class at El Taconazo will include her cooking several dishes, including "a sophisticated, time-consuming and difficult mole or adobo."

There will be plenty of photo opportunities, and she will answer questions related to her class, the ingredients or any of the recipes in her books.

Inkwood has assembled a display of her books at El Taconazo so people can purchase them for autographs.

"They can also bring their books from home if they already have them," Valenzuela says.

The classes at El Taconazo and the Rolling Pin are $75. For information, e-mail Valenzuela at tacobus@me.com.

HOW TO LIVE TO BE 95

In June, I ran a letter from Leonie Miller of Tampa, who wrote to say that restaurant food today is too salty. She asked that I do something about the problem. I told Miller that I lacked the kind of superpowers required to regulate public and private spice and condiment usage.

Well, Leonie has written me another note.

"Dear Jeff, I always enjoy your column, especially the week you quoted me," she wrote.

"You recently referred to older people, catching my attention. Many older people like to eat out, problems though they may have. I think I've solved one big problem by saying, 'Don't eat or drink anything ICE COLD and expect to enjoy what follows it.'"

The letter goes on: "Our family joy is fine dining. Warming my tummy in anticipation of a marvelous meal, I order a shot of tequila straight-up, preferably Jose Cuervo Gold. Since I am nearly 95 years old, the waiters rock back on their heels, saying, 'Yes, madam. Right away, madam.'

"Sipping this drink, it lasts the whole meal and more. The best part is when I pour the remainder in my hot black decaf coffee. OLE! My daughter dubbed this 'Tia Leonie.' And so it is, from California to Florida."

GET YOUR EGG ON

Last year, I wrote about a gathering of owners and fans of Big Green Egg smokers and grills at the Florida Eggfest in Silver River State Park east of Ocala. Eggs are to outdoor cooks what Harley Davidsons are to motorcycle fans.

I spent two days watching each chef try to outdo the next with all sorts of stunt-cooking. Grilled mushroom caps stuffed with cheese. Sausage rolls wrapped in bacon — better known as "fatties." "Candy Bacon" covered in brown sugar and syrup. That kind of thing.

Cooks and their families show up by the hundreds to share food, drink and recipes, and to put a face to BGE message board names like QBabe, HungryMan and Vidalia1.

When my story ran last year, I got lots of calls from readers who wanted me to remind them when it came around again on the calendar.

The group will gather for the seventh annual Eggfest on March 20-21. There will be an abundance of food, activities for kids and entertainment provided by Sweetwater Bluegrass.

Oh, and the Eggs — which run several hundred dollars, depending on the size — will be sold at a discount.

Registration is $15 for cooks (who supply all their own groceries and utensils) and $25 for non-cooks. Children under 12 are free.

For information, go online to www.floridaeggfest.com.

CALLING TEEN CHEFS

The International Culinary School at The Art Institute of Tampa is looking for the best teen chefs in the area as part of a competition to find young talent across the United States and Canada.

Now in its 10th year, the Best Teen Chef Competition awards more than $250,000 in tuition scholarships for Art Institutes schools to high school seniors in the United States and Canada. The top national prize winner will receive a full-tuition scholarship to study culinary arts at one of the more than 30 participating Art Institutes campuses.

I'll be helping judge the local cook-off March 14 at The Art Institute, 4401 N. Himes Ave.

First place local winners move on to the National Best Teen Chef Final Round Competition in May in Charlotte. The national winner also will be an intern for a day at Food Network's kitchens in New York City.

To enter, high school seniors must submit an entry form by Feb. 6 to The Art Institute of Tampa or fill out an online entry form at www.artinstitutes.edu/btc. Deadline for completed entries is Feb. 20.

For information, contact Lesley Campos by e-mail at lcampos@aii.edu.

Keyword: Stew, to see Jeff Houck's blog about all things tasty in the culinary world.

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