How could you not want something described as a “gyro-pizza-taco”?
When I read the LA Times piece about the baco last year, I made a mental note and a digital bookmark to come back to it. Since then, the chef who invented the baco, Josef Centeno, has opened another restaurant in LA, and the baco is back in the press. Though I haven’t made it yet to the Lazy Ox Canteen for an official baco, I baked up some of Centeno’s signature flatbread and created some sandwiches of my own. (For something fun to do, read the Lazy Ox menu.)
From what I’ve read, there are two things that make a baco a baco. First is the bread. Like my naan recipe, this flatbread calls for plain yogurt. What’s different is the addition of lime juice, ginger, garlic and dried lavender. Second is the mix of sauces and international influences:
- In addition to the original baco, now made with pork belly and red wine-braised paleron (pot roast), Centeno makes four variations. The vegetarian baco centers on crisp Japanese eggplant; lamb sausage baco has croquettes made from potato and morcilla (a Spanish blood sausage) and caraway-pepper sauce; the el pollo baco features chicken escabeche (marinated chicken) radicchio and zhoug, a spicy chile sauce from Yemen; and the pesco baco is a tasty composition of panko-crusted albacore, pickled onion, and four (count them) different sauces. (From the LA Times)
After I made the bread, we did a Mexican-spiced chicken with fresh tomato-avocado salsa, the ginger-lime-lavender yogurt mixture, and a smoky homemade chili sauce. Another afternoon I filled one with a mixture of chicken, pork and sausage in a sweet Vietnamese sauce, along with lettuce, cucumber and tomato in a Persian yogurt-based dressing, and the spicy chili sauce — basically whatever leftovers I found in the fridge.
So now that you have the flatbread recipe, what will you put in your baco?