Very Important Taco: Braised Short Rib

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“It’s a simple taco, nothing crazy.” That’s how chef Miguel Valdez describes his duo of braised short rib tacos at The Bar by Red Door, the intimate cocktail bar adjacent to sustainability pioneer The Red Door in Mission Hills. Opened last October, the bar specializes in “farm-to-glass” cocktails, as well as craft beers, Sunday brunch, and a sizeable small plates menu.

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For his seemingly simple Taco Twins dish, Valdez starts by braising short ribs in a red wine demiglace for nearly five hours. The result is a velvety filling topped with feta, shallots, cilantro, and Sriracha aioli made from local hot sauce brand Baby Clydesdale. It’s all wrapped in corn tortillas from Gabriel Tortilleria in Logan Heights, Valdez’s hometown. Pair it with the popular Good Will cocktail, a gin and apple brandy concoction named after the thrift store where the bar sources its glassware. How’s that for sustainable?

Very Important Taco: Braised Short Rib