Crush Chats to Jen Gough on What Makes the Best Taco

Words: Robyn Paterson

Cape Town based recipe developer and photographer, Jen Gough, shares her love and extensive knowledge of tacos and authentic Mexican food on her Instagram feed. We decided to pick her brain on where exactly that love affair started and for some tips and tricks on how to get involved.

Jen’s love for cooking and creating delicious meals started when she was just a little, baking with her gran in the kitchen. She was way ahead of her time, with her first bake being a banana bread (if only she knew… ) After over a decade in the restaurant industry, Jen now works as a recipe developer in Cape Town creating gorgeous, tasty meals that will definitely inspire you to get in the kitchen and start experimenting. 

Crush: Tell us a bit more about yourself and your journey with food/the food industry?

Jen: I loved watching cooking shows from a very young age. I was super fascinated with the art of cooking. My mom also used to make lots of curries and spice-heavy dishes – we hail from Durban. My grannies used to let me help them bake from as young as age 4. The first thing I ever baked was a banana bread!

Eventually I realised the hospitality industry was for me. I worked at Royale Eatery for 11 years where I learnt a lot about cooking and people. I met some mentors along the way who taught me a lot of what I know today.

Crush: What do you enjoy most about being a recipe developer?

Jen: Definitely the ‘eureka’ moments when something really works out. Most people share all the successes, but there are a lot of failures (and food waste) along the way.

Crush: Where and when did your love affair with tacos start?

Jen: After travelling abroad for a while, I came back to Cape Town and started working at El Burro (Cape Town’s most authentic Mexican restaurant) and truly discovered the complexity of Mexican cuisine and that Tex-Mex is not a vibe. (We agree.)

tacos jenga

Crush: Judging by your Instagram feed, you’re a soft taco fan. Do you feel hard shell tacos deserve a seat at the table? If so, how would you serve them?

Jen: Definitely a soft corn tortilla person! I feel like the hard shell taco belongs to the Tex-Mex fam and probably comes with a lot of meat and cheese. If I absolutely had to use them, I’d do a refried bean/chicken mole situation. 

Crush: What are your essential ingredients when prepping for a taco night?

Jen: Always have something fresh, a protein, hot sauces and salsa. Oh and of course, good quality tortillas. I get the El Burro Mercado ones, as they truly are the best. (You can find these at Wellness Warehouse, Olive Branch Deli and other speciality grocers, or order them online)

Crush: Do you have a favourite taco place? 

Jen: Bodega Taqueria in Miami Beach, Florida! Best tacos and experience! (On our bucket list!) 

Crush: What are your non-negotiables when it comes to making tacos at home?

Jen: Three things you cannot do without on a taco night are: fresh limes, fresh coriander and my favourite vegetable of all time, the onion. 

Crush: Protein is a traditional taco filling. Any tips for vegetarians on what makes a good substitution? 

Jen: To be honest, I prefer vegan/vegetarian tacos most of the time. I love making chipotle jackfruit, roasted BBQ cauliflower or even Lion’s Mane mushroom when I can find it (it’s like shredded chicken). Adding avocado, refried beans and a good salsa make any veg taco a winner! I have a few recipes in my highlights – go check them out. (Go for the recipes, stay for her cute doggo, Mizu!)

Looking for some more taco inspiration? Try these Pulled Beef Tacos with Chimichurri

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