Every September, when the Bay Area’s notorious autumn temperatures begin to heat up, ice cream — and all of the creative ways it can be enjoyed — becomes an imperative need. This Sunday, the cold dessert will reach an even higher level of transcendence — by pairing it with tacos. At least that’s the idea behind Tacolado, a unique mashup of an outdoor food festival organized by San Francisco’s La Cocina kitchen incubator.
The ice cream-slash-taco-party fundraiser will feature sixteen chefs serving up an imaginative array of tacos, helados and cocktails in a unique pairing of comfort foods that are beloved in Mexico and beyond.
“Tacos are magic, and ice cream is just pure joy,” says Emiliana Puyana, La Cocina’s incubator program director. “Every good summer day had ice cream. It puts a smile on my face, always.”
The frozen sweets will be supplied by Häagen-Dazs, the event sponsor, as well as De La Creamery, a trending local pop-up. Owner Stephanie De La Cruz will be scooping vegan ice cream nachos, which feature homemade cinnamon tortilla chips, a scoop of vegan horchata ice cream and fresh berry puree. Premium ticket holders will also have a chance to try an ice cream taco — a first for De La Creamery — consisting of a cinnamonized hard-shell tortilla from Bolita Masa, vegan horchata ice cream and house-made fruit caviar.
Meanwhile, for fans of all-you-can-eat food experiences, Häagen-Dazs will offer its new butter cookie cones — a line of pre-packaged, ice cream–filled cones — for unlimited consumption to all event-goers. (Insert “big eyes” and “open mouth” emojis here.)