Chef Cessna

It’s Thaco Thursday! Tinga de Pollo on the menu today. Buen provecho!

What is in the taco kit for one? Taco meat, spicy red salsa, creamy green salsa, pickled pineapple red onions, cilantro, chopped onions, limes and homemade tortillas for 4 tacos! Just heat up and assemble. Perfect for lunch or dinner with a cold cerveza.

Meat options change weekly, and the kits are also available in tacos for four. Everything is made from scratch with imported ingredients from Mexico. Check us out!

You can find my form "Taco Tuesday Pre-order Form" at: https://form.jotform.com/ChefCessna/TacoTuesday

It’s taco Tuesday!!!!! Let’s celebrate with some Cochinita Pibil. Next week, Barbacoa 🌮

Available in Larissa, Greece every Tuesday!

You can find my form "Taco Tuesday Pre-order Form" at: https://form.jotform.com/ChefCessna/TacoTuesday

Happy Taco Tuesday! Thank you for all your support today with tacos de carnitas. Next week, Cochinita Pibil! Delivery to AirForce base in Larisa, Greece. Preorder your tacos today!

Taco Tuesday Pre-order Form Please click the link to complete this form.

Kalispera Greece! I am bringing Taco Tuesday to Larissa. Pick up at the Air Force Base. Rotating menus weekly 🌮. Check it out!

If there is one type of tacos that take me back to my childhood, it’s the humble taco de papa or potato taco. Even though my mom would only cook Mexican food, she rarely deep fried anything so these were always such a treat.

Tacos de papa are the perfect balance of crunchy, creamy, and spicy. Made with leftover mashed potatoes inside a handmade corn tortilla, deep fried until crispy golden brown, and topped with all the good stuff. It’s a comfort food I prepare when I’m feeling homesick or when I want to make something so fast, easy and cheap.

TACOS DE PAPA
Makes 10ish tacos

Tacos-
2 c. Masa harina
1 tsp salt
1.5 c. Warm water
2 cups leftover mashed potatoes

Salsa-
2 Large tomatoes
2 Garlic cloves
3 Chile de árbol (5 if you are feeling feisty)
Salt
1 c. Water

Oil for frying (canola, peanut, avocado, vegetable, lard if you are feeling saucy)

Toppings-
Shredded lettuce or cabbage
Diced tomatoes
Queso cotija or Feta
Sour cream or full fat Greek yogurt (can you tell I live in Greece?)

Start by preparing your salsa. In a medium saucepan, add quartered tomatoes, garlic, chilies, salt and water and bring to a boil. Keep it on medium high heat so the tomatoes and the garlic start falling apart. Mash with a potato masher and reduce until you have a nice thick red salsa. Can you put it in the blender? Sure. Just remember these are fast potato tacos. Ain’t nobody got time to wash blenders here.

Next, prepare your masa. The dough should not be too sticky that it sticks to your hands, nor too dry that it crumbles. Roll a small ball of masa, and press your dough between two plastics (ziplock bags works the best) using a tortilla press or even the bottom of a large plate. Add cold leftover mashed potatoes on half of your tortilla and fold in half. Make sure you don’t overfill them. Repeat and prepare all the tacos and set aside. If you have leftover masa, just flatten and cook on an oil free pan. Boom, corn tortillas.

Heat about an inch of oil on a large skillet. Make sure it is hot hot before carefully dropping in the tacos one by one. Pan fry on medium high heat for about 2 minutes per side. You want that gorgeous golden brown color. Remove and drain on paper towels.

To assemble: Depending on your level of hunger, serve 3-10 tacos on a plate. Top with shredded lettuce or cabbage, diced tomatoes, sour cream, cheese and your hot salsa. Make sure to have a ton of napkins. Buen provecho!!!!

Chef Cessna Authentic Mexican food!

🤔

Feliz día de San Valentín everybody! Share some tacos with the one you love.

Merry Christmas everyone! Wishing you love, good health, peace, and lots of tacos during this holiday season ♥️ 🌮

Hello everyone ! I am teaching a Tamal class this weekend. Only two spots left! https://stuttgartexpats.com/tickets

Hello everyone! It has been a while since I had posted anything.

I will be moving to Greece very soon, and will no longer be cooking in Germany.

I have always had the best support from the Stuttgart community and I am eternally grateful for everyone! It has been such a pleasure to cook for everyone and share what I could in Germany.

Feel free to continue following this page! I will try to use this page for Mexican recipes. Because life without Mexican food is no life at all.

As always, muchísimas gracias y buen provecho!

Much love,
Cessna

There is nothing like a warm, handmade corn tortilla. 🌮 🤤

SNEAK PEEK!!!!!

A favorite is arriving at Tin Tin Bar!

Any guesses to what it is?!

Hint: It rhymes with schocinita schibil 🐷

Thanks right! Cochinita Pibil tacos are now available. Flavorful slow cooked pork with wonderful earthly flavors topped with pickled red onions and creamy green salsa. Everything is authentic and made in house from scratch!

TinTin
0711 65200541
https://maps.app.goo.gl/e4PyFKAppj81xbB97?g_st=ic

It is Taco Tuesday! 🙌🏻🌮

TinTin Bar is the only place you can find my authentic Mexican street tacos and phenomenal cocktails. We currently offer beef barbacoa and homemade Vegan Soyrizo. Stay tuned for more meat options!

Finding authentic Mexican food is tough in Germany! As a Chef from Mexico, I try my very best to bring you authentic food and flavors. I have ingredients imported from Mexico, and everything, yes, everything I make is made from scratch. Join us for a date night, or a friends night out, and treat your tastebuds. See you soon!

Happy Friday everyone! Don’t have plans for tonight? How about tacos and cocktails? 👌🏼

Tomorrow is Taco Tuesday! What better way to celebrate than with some Barbacoa or Soyrizo tacos and a cocktail?! Stop by TinTin Bar tomorrow, or order your to-go taco kit to enjoy at home! 🌮

Es ist Samstag und ihr solltet euch heute am Besten ein paar Tacos und Drinks gönnen.

Ab 17 Uhr sind wir für euch da und wer auf Nummer sicher gehen will reserviert sich einfach Plätze.

Bei uns finden übrigens auch größere Gruppen Platz!

Bis nachher.

Great news! TinTin Bar is now serving my tacos, AND offering takeaway kits! You can order your to-go taco kits by reaching out to them directly. TinTin Bar is currently offering Barbacoa and Soyrizo tacos. Join them for a delicious handcrafted cocktail and tacos which are as always, authentic and made from scratch. Feliz viernes!

Amazing cocktails, and a fantastic celebration. Happy Birthday TinTin Bar! Stay tuned for upcoming Taco updates at Tin Tin!

Tonight!

Heute Abend ist es soweit.

4 Jahre TinTin Bar.

Gastschicht mit Felix Kaltenthaler und seinem Momotaro Gin.

Mega leckere Tacos von Chef Cessna.

Ab 17 Uhr feiern wir für unsere Verhältnisse ausgelassen und locker und hauen euch die Drinks nur so um die Ohren.

Das sollte man nicht verpassen!

Happy Tuesday everyone! I am excited to announce an upcoming Collaboration with TinTin Bar!

This Thursday is TinTin’s 4 year Anniversary, and I am honored to be able to be serving some of my tacos with these incredibly talented gentlemen.

If you haven’t been to TinTin Bar, now is the time to go! They make the most amazing, hand crafted cocktails that are true masterpieces. Try a fantastic Mezcal cocktail that pairs perfectly with tacos, or step outside the box with one of their new creations.

Is there anything better than Tacos and Cocktails?! I don’t think so. See you there! 😉

Am Donnerstag ist es soweit!

Wir feiern unseren vierten Geburstag!

Wer bei einem der vergangenen Events da war, weiß was für ne Hammer Sause das wird!

Unser Brenner der Herzen, Felix Kaltenthaler (u.a. Revolte Rum, Kernstein, Tin Gin) gibt sich die Ehre und bringt sein neues Baby, Momotaro Gin, mit.

Dieser japanisch inspirierte Gin wird zusammen mit Tin Gin im Fokus stehen und es gibt einige neue Kreationen mit beiden Produkten.

Natürlich kommen aber auch Gin-Muffel an diesem Abend auf ihre Kosten.

Die Drink Preise sind an unserem Geburtstag wie immer super sexy. Da dürfen es dann auch mal ein paar Cocktails mehr sein 😜.

Und als kleines extra Schmankerl werden wir an diesem Abend einen Happen aus der Vergangenheit wiederbeleben. Seid gespannt was euch erwartet.

Ein Tipp der es offensichtlich macht: der Happen beginnt mit T und hört mit S auf. Zwischendrin fehlen eher wenige Buchstaben 😏.

¡Feliz Día de la independencia!

To celebrate Mexican Independence Day I am sharing my favorite breakfast recipe, Huevos Rancheros with you. This breakfast is a weekly tradition at my house, and pretty simple to make. Enjoy!

HUEVOS RANCHEROS
Makes 2 servings
(This recipe is adapted to what we can find in Germany)

Ingredients:
2 large tomatoes
1 large peeled white onion
3 fresh Pepperoni peppers OR 2 fresh Jalapeños
1 can of refried beans (I can teach you how to make these later)
4 corn tortillas
4 eggs
1-2 ounces of schafskäse or feta
Oil for frying
Salt

For the Salsa:
Char the tomatoes, onions and peppers in the oven, stovetop, grill, air fryer, fire pit, sun, just whatever gets super hot. Once the vegetables are nicely charred on the outside, smash in a molcajete, or pulse them in the blender with salt to taste.

Pan fry the tortillas in vegetable oil in your egg pan (we all have one), until a bit of color is achieved, but remain soft. Set aside.

Heat up the refried beans and keep warm.

Cook eggs sunny side up. My favorite way to make these is to start with a cool pan with a bit of oil, crack two eggs and add a couple of tablespoons of water. Close with a tight lid, and cook on medium low heat until the egg whites are set and your eggs look sexy.

To assemble:
Plate two soft fried corn tortillas and smear warm refried beans on the tortillas. Add the sunny side up eggs on top, pour your warm homemade salsa ranchera over the eggs, and finish with crumbled cheese. Buen provecho!!!

Stay tuned for more recipes and upcoming events!

Chef Cessna updated their address.

Hola amigos!

I know I have been quiet the last month. I am so saddened to share the news that as of August 29th I am no longer cooking at Murphy’s Law Irish Pub. The order form will officially be closed suspending all pickup and delivery orders.

I am eternally grateful for the endless support I received from all my amazing customers. I wouldn’t have been able to do what I love if it wasn’t for you.

I would encourage you to remain on this page and follow me on my future endeavor. I will keep trying to bring you authentic Mexican food which is truly my passion. Bigger and better things are to come. In the meantime, thank you so much for everything.

Hasta pronto amigos,
Chef Cessna

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We are back into the swing of things! This week we have:
Beef Barbacoa
Pork Carnitas
Chorizo
Soyrizo 🌱
Tinga Family Meals
Pozole
& much more!

We will resume our deliveries tomorrow August 17th.

Order for pickup or delivery in the link below. See you soon!!!

https://form.jotform.com/MurphysLawDE/foodorder

Mexican at Murphy's Order Form Please click the link to complete this form.

The pub and orders are closed for today to give us time to catch up after a busy weekend! Thanks for your patience and ongoing support. We appreciate you!!

Come and get your tacos!!! Chef Cessna is in Weil Der Stadt serving up tacos! We will have Barbacoa, Cochinita Pibil and Soyrizo. We are also serving up burgers, wurst, pizza, baguettes and much more! Join us after 1pm while they last!!!

We need to tacobout something. We have sold out of pub tacos and takeaway tacos for tonight, but we currently still have tacos at Weiler Standsommer!!! https://weil-der-stadt.lineupr.com/weiler-strandsommer/

Thank you sooo much for your ongoing support, Chef Cessna will bring back more food on Monday! Enjoy your weekend!