by Ian McNulty
Every angle of the cocktail will be up for discussion all around town next week as Tales of the Cocktail begins. But in one little tavern kitchen it’s the taco that will be up for examination and reinterpretation.
Cam Boudreaux and April Bellow, proprietors of the new-school Killer Poboys inside the Erin Rose bar, picked the cocktail event weekend to unveil a new concept called Dis Taco inside the Irish pub Molly’s on the Market. They’ll open on Friday, July 19, and begin with limited hours, serving that Friday, Saturday and Sunday from 6 p.m. to 1 a.m. Boudreaux says that schedule is likely to continue through the summer before they add more days of service.
The game plan for Dis Taco will mirror the approach the two local chefs take with Killer Poboys, which is an imaginative, multi-ethnic exploration of the familiar sandwich. The taco operation will source much of its ingredients from quality local suppliers, Boudreaux says, and 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 will be an ongoing evolution, Boudreaux says. Some examples 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 with grilled banana, cinnamon, Nutella and cayenne.
Dis Taco is taking over a small kitchen with walk-up service window in the rear bar area of Molly’s.
Meanwhile, Killer Poboys, which normally serves until midnight, will extend its weekend hours during Tales of the Cocktail, serving until 2 a.m. on Friday and Saturday nights.
Molly’s at the Market
1107 Decatur St., (504) 525-5169
811 Conti St., (504) 252-6745