Chef José Andrés “Jose Taco”

With National Caviar Day approaching on July 18th,  James Beard Award-Winning Chef José Andrés‘ shares with us his uber-popular “Jose Taco” recipe, which he adds flavor with Latin flair. Chef Andrés will be serving “Jose Taco” at The Bazaar at SLS South Beach while ditching the traditional recipe of Crème Fraiche and Blini’s.

Chef Jose Andres

To create the dish, Andrés places delicious Ossetra Caviar on top of savory slices of Jamón Ibérico, adds a bit of micro chervil on top, and serves. Guests roll the jamón around the caviar to create an easy-to-eat “taco” treat. Jose’s Taco brings out distinct caviar flavors and complimentary 5-star sophistication without the complication.

Chef Jose Andres Taco



  • Two ea. Slices of Jamón Ibérico (You can find this in Spanish specialty stores)
  • .75 oz. Ossetra Caviar


  • Cut each slice of Jamón into quarters.
  • Divide the caviar into six portions and place it in the center of the Jamón.
  • Garnish with micro chervil.
  • Fold and eat like a taco.
Adina Laura Achim
Adina Laura Achim is a published author, luxury brand consultant, journalist, and PR executive. She covers the luxury sector in China, Hong Kong, Singapore, and Latin America, and her work was published in South China Morning Post, Jing Daily, Cosmopolitan, L’Officiel, Grazia, Fashion TV, Society Magazine, Buro 24/7, Zink Magazine, The Jewish Business News, and The Rake. Her writing portfolio includes topics related to luxury travel and hospitality, beauty, fashion retail, and bespoke luxury experiences.

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Chef José Andrés “Jose Taco”