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Taco Bar


A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.

  • Servings: 8

Source: Martha Stewart Living, May 2008


  • 1 head romaine lettuce, shredded and refrigerated (until crisp and dry)
  • 8 radishes, thinly sliced (about 3/4 cup)
  • 1 cup fresh cilantro, plus more for garnish
  • 3 limes, cut into wedges
  • 1 pound queso fresco, crumbled, or Monterey Jack, shredded
  • 8 ounces sour cream
  • Roasted-Tomato Salsa
  • Salsa Verde
  • Salsa Cruda
  • Carnitas
  • Poached Chicken
  • 1 to 2 packages corn tortillas (12 count)


  1. Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro.

  2. Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped.

  3. Arrange all of the ingredients so that guests can make their own tacos.

Cook's Notes

To keep the toasted tortillas warm, wrap them tightly in a dish towel, then in foil. Place in a 200-degree oven for up to 30 minutes. Remove foil, and transfer tortillas -- still folded in the towel -- to the buffet.

Reviews Add a comment

  • judithyoung
    5 MAY, 2012
    After watching the preparation of this recipe on LSQ show, I knew I had to make it for my family. I loved the idea of using the chunks of pork shoulder rather than the usual ground beef or turkey. It was fabulous, and a fresh take on one of our favorite meals. Paired with the fresh salsa, it will be on my menu regularly.
  • JBG65
    29 OCT, 2010
    Just had the pork tacos - WOW. Having eaten several tacos in Mexico and Cali I'm little of a taco snob. (so I think). Anyway, these tacos ROCK! They are soo tasty and simple. The real deal!
  • lovebeingamomof2
    20 DEC, 2008
    This is so great! Everyone liked it.
  • mistybleu
    28 MAY, 2008
    This recipe sounds so tempting. I love Mexican food, and I'm certainly going to try it. I often have people over, for luncheons, and this recipe will be on my list. Thank you Martha. I will let you know, at a later date, how everything turned out, and the comments I received. Misty