Tacos are generally low-cost fare in Mexico – you can buy one from street stalls for as low as 10 pesos (¢50) – so how can one cost as much as a fully optioned family car?
Juan Licerio Alcala, the executive chef at the Grand Velas Los Cabos Resort, a luxury vacation destination in Baja California, and the creator of the world’s most expensive taco, says that the mind-blowing $25,000 price tag of this delicacy is justified by “the technique and the harmony that you will lift from the plate”. That’s a pretty vague explanation, but he assures those interested in sampling his creation that “it’s worth it”.
But if you don’t feel like taking Licerio at his word with 25 grand on the line, maybe the list of ingredients will give you a better idea of what you can expect from the world’s most expensive taco. To make the opulent dish, the Mexican chef takes a corn tortilla speckled with 24 carat gold flakes, which he then fills with Kobe beef, langoustines, Almas Beluga caviar and black truffle brie cheese. Then, the taco is dressed with a salsa based on Morita chiles and Kopi Luwak coffee, before being sprinkled with some edible gold flakes.