We are thrilled to share this delcious recipe with you from the Handline in California, a very special restaurant in 'the Drive-In tradition'. Housed in a repurposed Foster's Freeze, they offer a modern take on order at the counter service.

Taco is our favourite kind of recipe for a lazy Sunday afternoon, to ensure a weekend well spent. It's a great alternative to a roast and fun finger food for the whole family to get involved in! Check out how they've used our deep plates to serve... 

1 Pound Mixed Summer Squash, cut into ½ inch slices
1 teaspoon Dried Oregano
¼ teaspoon Cumin
1/8 teaspoon Ground Chipotle Powder
Olive Oil to coat
Salt to taste
1 Yellow Onion, Medium Dice

In a mixing bowl, toss the squash with the olive oil, dried spices and salt. Spread evenly onto a lined baking sheet and roast in a 500-degree oven for about twenty minutes, rotating once half way through the cooking process. The squash should be cooked but have a slight bite to it.
Meanwhile, sweat the onion in a medium sauté pan with olive oil until translucent and slightly caramelized. Season with salt. Set aside.

12 Dried Arbol Chiles
½ Cup Canola Oil
½ Cup Sliced Raw Almonds
2 Tablespoons Raw Pepitas
3 Garlic Cloves, peeled
1 Dried Chipotle Chile
1 Cup Apple Cider Vinegar
1 Tablespoon Kosher Salt
1 Tablespoon Honey

Remove the stems and the seeds from the arbol chiles. Add the canola oil to a stainless steel sauce pan and place over medium heat. Place the almonds, pepitas, and garlic cloves to the pan and simmer until golden brown, about 10 minutes.
Remove the sauce pan from the heat and add the arbol and chipotle chiles to the oil. Set aside and steep for about 10 minutes.
Place the mixture in a blender with the vinegar, salt and honey and puree on high speed until completely smooth. Allow the salsa to cool at room temperature. Transfer to a container and refrigerate until you are ready to use it.

In a medium sauté pan, heat the roasted squash and onions until hot. Transfer the mixture to your favorite tortillas. (Our Handline handmade tortillas can be taken home by the dozen!) Top the squash and onions with grated St. Jorge cheese, a drizzle of salsa macha, toasted sliced almonds and fresh oregano leaves. Enjoy!