Very Important Taco: Banana Peel Taco at Wrench & Rodent

“One man’s trash is another man’s treasure,” goes the old adage, and chef Davin Waite brings a playful touch to that concept at Wrench & Rodent. The Oceanside restaurant he cofounded with his wife, Jessica, follows a “waste not, want not” ethos, using sustainable seafood, plus seemingly out-there ingredients that most kitchens would normally discard. (For a recent omakase, Waite prepared swordfish bone marrow shooters with citrus-infused olive oil and fish sperm chowder.)

For this off-menu taco, Waite shines a spotlight on—believe it or not—banana peels. The dish tops an organic corn tortilla with spicy, rehydrated quinoa and caramelized banana peels that have been slow-simmered in pork adobada broth, alongside charred green cabbage deglazed with kombu broth and sprinkled with tomato salsa. Go bananas? We’d be happy to for this taco.

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1815 South Coast Highway, Oceanside wrenchandrodent

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Very Important Taco: Banana Peel Taco at Wrench & Rodent