Let’s Have a Disco! (And Some Tacos!)

Plus a little recipe for some roasted cauliflower and salsa no one will be mad about.

CATEGORY

DATE
July 13, 2020

WORDS BY
Veronica McCarthy

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Felipe flashing a smile that only discos + tacos can produce.

Felipe Donnelly has got energy for days, which makes sense as the chef and mastermind behind the much loved Colonia Verde in New York. His latest endeavor that we love is Disco Taco, a mobile taco truck serving up eats, beats, churros and margaritas on-the-go all while wearing some fabulous pink wigs and masks to set the vibe.

The best part? We’ve partnered with party planner powerhouse, Mimi Brown, to bring Disco Taco paired with our Wonder Woman kit, straight to your front yard. Email Mimi at info@mimibrownstudio.com for more info and to book! Now read on to learn about how Felipe parties on down (and a roasted cauliflower and salsa recipe to whip up this week when you need a little pep in your step!).


Colonia Verde’s Roasted Cauliflower & Salsa Macha Recipe:

The Cauliflower:

  • 1 head of cauliflower
  • 1 tbs of smoked Spanish paprika
  • 1 ts of salt
  • 1 tbs of olive oil

Pre-heat oven at 400 degrees. Cut out the florets of the cauliflower into small pieces and place in a big bowl. Add paprika, salt and olive oil and toss until evenly coated. Place cauliflower in a baking pan and cook for 25 minutes or until golden with a touch brown on the tips.

The Salsa Macha:

  • 2 large ancho peppers
  • 2 large guajillo peppers
  • 5-6 chile de arbol peppers (less if heat sensitive)
  • 1/4 cup peanuts
  • 4 garlic cloves chopped
  • 1 tablespoon sesame seeds
  • 2 cups olive oil
  • 1 teaspoon apple cider vinegar
  • Salt to taste
  • 1/2 teaspoon Mexican oregano

Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.

Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown. Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.

Stir in the vinegar, salt and Mexican oregano. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don’t over-process the salsa macha, as you want to have nice crispy bits, not a puree.

The Pickled Red Onions:

  • 1 red onion
  • 4 cloves
  • 1 anise star
  • 1 cup of white vinegar
  • 1/2 ts of salt
  • 1/2 ts of sugar

Cut the red onion in half from end to end and cut into thin slices. Place them into a jar. Add vinegar, cloves, anise, salt and sugar to a pot and bring to a boil. Immediately pour contents into jar with onions. Let cool and place in fridge.

Assemble Your Tacos:

The tortilla is really important here. Try using nixtamal tortillas, or corn tortillas that have gone through the traditional nixtamalization process. Warm your torillas, add the salsa macha as a base, then add the warm cauliflower and finish with the pickled onions on top. ENJOY!


Felipe’s Best Of:

Party Song? Voy a Vivir by Marc Anthony

Party Dress Code? Feeling good makes your party better! Wear what you love. I’m loving natural fibers. Got this incredible shirt made of agave fibers in Oaxaca. Perfect Party Shirt. So dress well, be comfortable but sharp!

Party Trick? COOKING! I mean… that’s what always helped me.

Party Cocktail? Dry Martini, I know, a bit of a cliche. But seriously, a good dry gin martini can be the perfect cocktail.

Late Night Snack? TACOS! I grew up with them. Crawling out of a party late at night, going to the corner taco stand and having the best food I can remember. Let me rephrase that – TACOS WITH SPICY SALSA!

Best Party Ever Attended? Have you ever been to one of our Sunday Asados at Colonia Verde? 5 years running and still some of the best parties I’ve been to. 



WORDS BY
Veronica McCarthy
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PHOTOS BY
Felipe Donnelly

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