SECOND BEST!

The people of Boulder County have spoken and they have determined that Pica’s has the SECOND BEST TACO in all the land (that land being Boulder County)!

Some people might be upset about playing second fiddle. They might think the ballot box was stuffed or the voting was rigged, or worse – the people have bad taste!

But not us, we’re pretty psyched with SECOND BEST TACO. In fact, we’re kind of relieved.

Can you imagine living with the pressure of having the FIRST BEST TACO? Every day when you’re making those tacos you’re thinking, “man, is this the first best taco in all the land?” The stress, the pressure – it can break a person.

But with second best we can relax a little bit and say to ourselves – "have we just made the second best taco we can make? Yes, we have." And we can serve you the second best taco comfortable with our place in the world.

So thank you people of Boulder for taking the pressure off of us. We’ll still work hard and serve great food, but we’re only going to work hard enough to serve the SECOND BEST TACO.

Pica’s – serving up the SECOND BEST TACO in Boulder.

Thank you!

A Month for Mila

There's no easy way to put this. Friends of ours are facing a parent's worst nightmare - they are slowly losing their six year old daughter Mila. 

In December 2016 Mila was diagnosed with Batten Disease, a rare neurodegenerative disease. There is NO CURE...yet. 

But recent trials have halted the disease. Mila's family has been working tirelessly to fund a clinical trial that gives hope to Mila and others with Batten disease.

Can you help them fund this clinical trial? 

No amount is too small. PLEASE DONATE HERE.

For more on Mila's story and what her family is trying to do: stopbatten.org

Baja refresh

In March we took our family to Baja, Mexico. After spending most of 2015-2016 opening the Louisville store we felt it was important to refresh our inspiration for Mexico. 

What did we find during our trip? Lots of fish delicious Baja style fish tacos. I think our favorite was in Todos Santos at a little tiny shack on the outskirts of town, manned by two women. Fish tacos, agua jamaica and cold topo chico - what could be better than that? 

Aside from a day excursion to La Paz we mostly stuck to Todos Santos – walking the beaches, watching the ocean, whale spotting, attempting to surf, occasionally shopping, eating a lot of tacos, and trying to keep our pasty white skin from getting crisped.

Todos is definitely a little bit gringo (steer far away from Hotel California) but there is a reason it is popular - beautiful town, friendly people, great food. 

It was a great recharge to the batteries. Have you been to a great place in Mexico? We’d love to hear about it. Post it on our Facebook wall.

An entire wall of mezcal at a specialty store in Todos, but these bottles stood out. They were made from clay and the mezcal was exceptional as well. 

Hibiscus flower

Pastor tacos. We ate a few of these. 

Sopes and Topo Chico. 

Holy Molé

We've ramped up our production of our Mole Poblano. 

The recipe comes from our mothership in Jackson, Wyoming and their head cook, Fidelia. 

Customers have been pretty psyched on our molé enchiladas and we don't think you'll find anything quite like it on the Front Range at least. 

Do you even Adobado bro?

I feel like our Adobado is the black sheep of the menu, but I tend to think of it as the unsung hero. 

I mean all day, the name just gets abused by people basically in this form - "I'll take the adoobadoobadoo?" 

A little piece of me dies whenever I hear that. 

So what is Adobado? We see variations of this word all over - adobo, adovado...but what is it? There’s Philippino adobo and then there’s a Spanish origin adobo. It’s possible that the Phillipino version influenced the Spanish version but it was definitely the Spanish version that came to Mexico.

At Pica’s we tell customers it’s similar to a Mexican bbq sauce but that doesn’t quite do it justice. It shares the complexity of a mole – many ingredients cooked together to create a complex balance of flavors.

Most often you will see adobo used as a marinade or flavoring.

At Pica’s we make an Adobado sauce. We use it to smother our Pork Adobado burrito but it would also be lovely on a veggie burrito. We use it to saute up duck carnitas for our duck tacos (topped with cilantro and lovely pickled onions) and we also use it in our pork carnitas for our carnitas torta.

It’s vegan, it’s delicious, we encourage you to try it.

Just please don't call it Adoobadoobadoo. Please.