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SOHO's extensive appetizer menu is filled with delicious choices – from Chef Joe's signature calamari to the Kobe beef carpaccio. Gluten-free guests may love the farm-raised organic Prince Edward Island mussels or the hanger steak tacos on corn torillas. Whether or not your diet is gluten-free, the hanger steak tacos are not to be missed – the dish has recently returned to SOHO's menu after a brief hiatus. We hope you'll visit the restaurant soon and try one of SOHO's savory starters.

For those who are interested in creating one of Chef Joe's appetizers at home, here is his recipe for hanger steak tacos with homemade guacamole and tomatillo sauce.

SOHO Steak Tacos (serves 4)
4 corn or flour tortilla shells
4 oz hanger steak (grilled)
1/2 head lettuce (shredded)
1 tomato (diced)

Wrap shells in foil and warm in 350 degree oven until hot and softened. Top with 1 oz hanger steak. Add lettuce, tomato, guacamole, sour cream and tomatillo sauce.


Guacamole (serves 4)
2 ripe avocados
1/4 onion (minced)
1 serrano chile (remove stem) (minced)
1 tablespoon cilantro (chopped)
1 tablespoon lime juice
Salt and pepper to taste

Cut avocado in half. Remove seed. Scoop from peel and put into mixing bowl. Mash the avocado. Add onion, serrano, cilantro, lime juice, salt and pepper. Mash. (Note: You can add more or less serrano chiles depending on your desired level of hotness).

Tomatillo sauce (serves 4)
10-12 tomatillos (husked and rinsed)
1/4 onion (chopped)
1 serrano chile (remove stem)
2 tablespoon cilantro (chopped)
Salt and pepper to taste
1 whole lime (juiced)

Combine tomatillos, onion and serrano chile in small saucepan. Cover with water and bring to a boil. Cook until tomatillos are tender. Drain. Blend with cilantro, salt, pepper and lime juice until smooth. Enjoy!