• tacoshop DINNER SERIES

    every Friday & Saturday 🌶️ reservations encouraged

  • join us every friday / saturday

    Experience tacoshop in a whole new light at our weekly Friday and Saturday dinner series. The menu will honor traditional Mexican recipes with contemporary techniques. Discover the multi-faceted regions of Mexico through their unique flavors; From light ceviche to hearty mole to adventurous sweetbread tacos, our dinner series will transport your tastebuds from wintry Cape May Court House to sunny Mexico.

     

    The menu will be a la carte. We will have kid-friendly options, and a full complement of non-alcoholic beverages to accompany your meal.

     

    Reservations are highly recommended. Sit at the counter and watch Chef Lucas Manteca in action!

    tacoshop Lucas Manteca dinner © photo Yvonne Yuen

  • MENU PREVIEW

    The menu will be a la carte, with appetizers starting at $4 and all mains under $29.

    Many dishes are GF. There will be vegetarian/vegan options throughout.

    Our corn tortillas are always house-made.

    TACOS TRADICIONALES

    — Traditional Tacos —

     

    TACOS DE LENGUA

    Braised and charred beef tongue topped with onion, cilantro and salsa verde

     

    TACOS DE NOPALES (V)

    Grilled cactus, grilled onions, salsa de aguacate, queso fresco

     

    🌶️

     

    TACOS DEL CHEF

    — Chef's Tacos —

     

    TACOS DE VIEIRAS

    Grilled NJ scallops, grilled corn, oyster mushrooms, tomato confit, salsa pipian

     

    TACOS DE MOLLEJAS

    Crispy sweetbreads, guacamole, charred salsa criolla

     

    🌶️

     

    PA’COMPARTI

    — To Share —

     

    ENSALADA DE BETABEL (V)

    Smoked beets, winter squash & mamey mole, brussels sprout leafs, prickly pear, crunchy salsa macha

     

    PAPAS “MACHAS STYLE”

    Tap Room Farms crispy potatoes, tossed in salsa macha topped with red onions, rajas, drizzled with smoked crema

     

    🌶️

    PA’MI

    — Mine —

     

    CHILES RELLENOS (V)

    choice of Winter Squash & Quesillo

    or Crab & Quesillo & Corn

     

    LAMB BARBACOA “HIDALGO STYLE”

    Thomas Farms slow roasted lamb shoulder, wrapped in penca de maguey and chilies adobo,

    cooked for 6 hours served with creamy beans, avocado slaw, grilled nopales, jalapeños and onions,

    house-made tortillas, charred salsa verde and a cup of its own lamb and veggie consommé

     

    FRIED FISH “DE LA COSTA"

    Masa encrusted fry fish of the day served over a bed of Mexican rice, chayote - watercress and carrot salad,

    accompanied with salsa macha, grilled lime and cilantro

     

    CHICKEN MOLE “TEOTITLAN STYLE”

    Senate Farm braised chicken in black mole sauce, served with arroz Mexicano,

    creamy beans, calabaza, braised collard, toasted sesame seeds and warm tortillas

     

    CARNE ASADA “A LA TAMPIQUENA”

    Chimichurri marinated grilled skirt steak, yucca garlic fries, grilled nopales,

    jalapeños and onions and a side of chayote - watercress and carrot salad

     

    POZOLE “DE MI ABUELITA”

    Hearty Mexican stew made with pork shoulder and hominy, served in the same cooking broth,

    with shredded cabbage, sliced radishes, avocado served with house made tortillas

     

    🌶️

     

    PA’ LOS MORROS

    — For the Kids —

     

    MAC AND QUESO

     

    FRIED CHICKEN KIDS TACOS

     

    🌶️

     

    MOCKTAILS

    — BYOB —

     

    HOT PINATA

     

    STRAWBERRY & WATERMELON MOCKJITO

     

    🌶️

    REFRESCOS

    — Soft Drinks —

     

    AGUAS

     

    SOFT DRINKS 

     

    🌶️

    DULCES

    — Desserts —

     

    CHOCOFLAN CON DULCE DE LECHE

     

    TAMAL DULCE DE GUAVA Y QUESO MANCHEGO

     

    🌶️

     

  • tacoshop will continue to serve its regular menu during these dinners.

    You are welcome to order take-out, or dine-in as usual.

     

    🌶️🌶️🌶️

     

     

    BACKGROUND

     

    The culinary world has changed a lot since 2021 when tacoshop opened in Cape May Court House. Opening during COVID meant an emphasis on take-out dining, and while that remains a core part of tacoshop, we have always valued table service in hospitality, and we do believe Mexican food is best eaten fresh and on the spot. These dinners will allow us to serve our customers in the way we are most passionate about, and for diners to enjoy the creativity and eye-opening flavors that earned Chef Lucas his James Beard nomination.

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