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May 27, 2018







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Roasted red pepper and black bean soup
From the kitchen of Adam Mosher of Taco Beyondo in Hillsborough
 
½ yellow onion, medium dice
2 cloves garlic, rough dice
½ tablespoon ground cumin
½ tablespoon ground coriander
2 tablespoons cilantro
1 tablespoon garlic salt
30 ounces black beans (not drained)
16 ounces roasted red peppers (not drained)
 
Sweat onion and garlic for 10 minutes at medium to low heat in a small amount of canola oil. Add dry ingredients, then incorporate remaining ingredients. Puree using a blender. Garnish with sour cream and cilantro.




With Adam Mosher
In The Kitchen

01/04/18



 Adam Mosher of Hillsborough had several years of experience working in restaurants, catering and working as a personal chef before coming to the Granite State to open Taco Beyondo (53 Henniker St., Hillsborough, 464-5986, tacobeyondo.com) in January 2014. The Massachusetts native is a classically trained French chef and a 1999 graduate of the New England Culinary Institute in Montpelier, Vt., integrating much of his preparation skills and techniques into his menu items. Everything is made from scratch daily at Taco Beyondo; the taqueria’s menu includes a variety of tacos, burritos, quesadillas, salads and more, with options like seasoned black bean, pollo verde (green chile pulled chicken), barbacoa (pulled beef), carne gringo (seasoned ground beef), asada marinated grilled steak and marinated grilled baby portabella.

 

What is your must-have kitchen item?
A good-quality French knife is my No. 1 tool.
 
What would you choose to have for your last meal?
Maybe a grilled rib-eye.
 
What is your favorite local restaurant?
A place in Peterborough called Pearl [Restaurant & Oyster Bar]. It’s an exciting place to eat and reminds me of being in New York City. I’ve probably worked my way about halfway through the menu.
 
What celebrity would you like to see eating in your restaurant?
I’m a big punk rock fan so I’m going to say Glenn Danzig.
 
What is your favorite thing on your menu?
Personally I would say anything with the gringo. It’s a seasoned ground beef filling but … it’s got a lot of flavor. A friend of mine actually owns a spice company out of Chicago that we get about 80 percent of our spices from.
 
What is the biggest food trend in New Hampshire right now?
Tacos are off the wall right now … not so much like as in formal Mexican places, but more like quick pick-up places with fresh ingredients that are exciting to go in.
 
What is your favorite thing to cook at home?
Any kind of pasta. I like to do braised meats and stuff like that too, and breakfast stuff as well, like frotadas and burritos.
— Matt Ingersoll 





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