IN THE KITCHEN WITH: Mi Pueblo

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This week we went in the kitchen at Mi Pueblo, with owner Bonifacio Caro, while chef Julio prepares carne asada tacos with homemade salsa verde. 

Caro and his cousin and business partner, Hugo, opened the first Mi Pueblo location in 1999. They have now expanded their business to three locations in Sarasota and Venice.

The menu at Mi Pueblo features authentic Mexican dishes prepared from recipes passed down through Caro's family. The restaurant's decor is also authentic to Mexico and a live Mariachi band frequently entertains guests while they dine.

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Scroll down for an instructional video on how to prepare the dish.

Carne asada tacos

Ingredients:
Sirloin steak
Corn tortillas
1 white onion, chopped
Fresh cilantro, chopped

Preparation: 
Grill or pan fry the steak. After steak is cooked through chop into bite sized pieces. Warm tortillas over stove top or in oven. Add steak over torillas and top with chopped onions and cilantro. Finally, drizzle salsa verde over the tacos and serve.

Salsa verde

Ingredients:
1 large or 2 small tomatoes
5 jalapenos
2 garlic cloves
1 medium onion
1 bunch of cilantro
2 avocados
Dash of salt

Preparation: 
Add the tomatoes, jalapenos, onions, garlic and cilantro to a pot of water and bring to a boil. After a few minutes strain ingredients and add to a blender or food processor, along with the avocados. Blend all the ingredients together to desired thickness. Add some of the boiling water to thin out the salsa if needed. Add salt to taste and blend. Serve over carne asada tacos or your favorite Mexican dish.

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