1 CAVIAR
Chelas uses Dear Caviar’s Osetra Platinum Caviar, which is sourced from Russian sturgeon in the Caspian Sea. Its rich, buttery flavor and delicate nutty notes make for the ultimate taco topping.
“I love caviar and had been wanting to partner with Dear Caviar, not only because the product is exceptional, but also because it’s a woman-owned business. Creating a dish that felt surprising yet delicious while supporting another woman founder made the collaboration even more meaningful.”
2 CRÈME FRAÎCHE & QUESO FRESCO
With its thick, velvety texture and higher butterfat content, crème fraîche has been called sour cream’s sexier sister. It’s less acidic and can be heated to a higher temperature without curdling, and its sweet-tart-nutty flavor gives it a lot of versatility for use in savory dishes or indulgent desserts. It also teams well with crumbles of queso fresco, a semi-soft cheese that carries a hint of saltiness. It works well in many Mexican dishes, especially ones with a little kick of spice.
3 PORK BELLY
Because of its high fat-to-meat ratio, pork belly can be cooked using a variety of methods without jeopardizing its flavor and texture. Smoking, roasting, and grilling are among the most popular, with the latter being the chosen one at Chelas. The flavor is enhanced by a marinade of lime, sriracha, soy sauce, and pineapple juice.
“The pork belly is cooked until it’s incredibly tender, with just the right crisp on the outside, so you get both texture and richness,” she says.
4 PINEAPPLE & AVOCADO SALSA VERDE
Bright, tangy, juicy chunks of pineapple integrate wonderfully in this dish and serve as a complement to the silky, rich flavor of avocado.
“It’s about layering flavors. The pineapple and avocado salsa verde bring a bright, citrusy freshness that lifts the pork belly, while the crème fraîche softens everything. The caviar goes on last so that its flavor stays clean and delicate,” she explains. “And I love adding our famous salsa habanero for those who want an extra kick of heat.”
5 CORN TORTILLAS
Two rounds serve as the base for this gourmet version.
“We wanted to take something deeply rooted in Mexican street food culture and elevate it in an unexpected way,” says Vasquez. “What I love most is that it surprises people. At first, they’re curious about caviar on a taco, but once they taste it, it just works. The richness of the pork belly, the sweetness of the pineapple, the creaminess of the avocado salsa verde, and that pop of caviar all come together in one bite. It’s bold, balanced, and memorable.”
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