Bandera Craft Tacos: Restaurant and Food Photographer Flagstaff Arizona

Bandera Craft Tacos: Restaurant and Food Photographer Flagstaff Arizona

Restaurant and Food Photographer Flagstaff Arizona: Bandera Craft Tacos. Bandera has found a home in what used to be Mountain Oasis, and though it’s not completely finished, Veléz says Cinco de Mayo and graduation weekends are key to helping kick start the new restaurant.

With a Bandera taco, there’s no need for extra sauce or condiments says Veléz. What you need is on the canvas. Take the al pastor with charred pineapple, green cabbage, onion, cilantro and smoked pork butt. It’s a salty, sweet and savory taco with subtle flavors that might be drowned out by hot sauce or salsa. The adobo is a Filipino-inspired taco with chicken, cabbage and pickled onions dressed in an avocado cilantro lime crema. Again, its flavors are rich and complex, and a salsa might muddy the waters.

Restaurant and Food Photographer Flagstaff Arizona: About The Location…

Reaching even further down south, Bandera’s margaritas tell the story of raicilla, sotol, bacanora, mezcal, tequila and other agave-based drinks. The drink list is arranged chronologically, starting with the earliest inception of the margarita and ending with current versions of the popular beverage.

As with the food, agave is more than something to be consumed. Its usage to create elixirs such as tequila and mezcal can be an art form, and one of Bandera’s visions is to create an agave showroom and gallery with tools and items used by jimadors, agave farmers, enclosed in shadow boxes and mounted on the walls, all of which would be for sale. Proceeds from those sales would go directly to the jimadors themselves or to the village of precedence.

In addition, Bandera hopes to lean toward a sustainable approach to its business, featuring containers and utensils that are biodegradable and eco-friendly, as well as straws made out of cassava, a flavorless, easily degradable starch. Going into business together, Veléz and Hulen saw eye-to-eye on this approach. Veléz because he’s from California where plastic bags are banned and most restaurants swing that way. Hulen because he feels more people today are concerned about their global foot print.

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