Welcome to Sunday Reset, where we share how we’re unwinding and what we have planned for the week ahead. This time, New Jersey–based cook and creator Peter Beckwermert (@petey_cooks) makes the case for a taco-filled Fourth of July.
Tradition says the Fourth of July is to be spent grilling and enjoying one (or five) adult beverages near a large body of water. For the most part, my celebration is no different, except for what comes off the grill. Please don’t take this as slander against the classic burgers-and-dogs menu (I assure you, I love both). But can we agree that, as far as Fourth of July fare goes, that duo has been done? If you ask me, three flavor-packed tacos is the new “burger and a dog.”
For the better part of the last decade, I’ve spent the week of the Fourth vacationing on the charming dunes of the Outer Banks with a dozen of my favorite people. And if you know me (you don’t, yet), you know that I love to throw a killer dinner party.
As you can imagine, cooking a high-quality meal for 12 in a rental house kitchen is no easy feat. On top of that, I’m on vacation. I certainly don’t want to be held up chopping vegetables in the kitchen when the UV is peaking. The question remains: “What is a simple, grill-centered meal that can be prepped ahead of time and fits the beachy vibe?” I think you already know the answer… tacos!
What I love most about tacos is that they’re a blank canvas. You can fuse so many different influences together and, if done properly, they play together in perfect harmony. With that said, I’ll give you a breakdown of how I attack my menu, BUT DO NOT let it stifle your creativity. When it comes to tacos, you make your own rules. Without further ado, here is my aptly named fourth-of-july-beach-taco-summer-taco-palooza in three parts.
Part One: Protein
Two turf, one surf. My trio is typically led by a flanken cut short rib (my absolute favorite), followed by a chicken and a shrimp. Each gets their own marinade; each is cooked on the grill. Whether you’re putting on a dinner for six or sixty, this approach provides ultimate scalability. Better yet, the proteins can be prepped the day before, so you spend more time relaxing in the sun and less time grinding in the kitchen. This year’s lineup includes:
1. Kalbi short rib
Ingredients
| 5 | pounds flanken cut short ribs |
| For the kalbi marinade | |
| 2 | orange juice, fresh squeezed (4-5 oranges) |
| 1 | cup neutral oil |
| 1/2 | cup sesame oil |
| 1 | cup mirin |
| 1 1/2 | cups soy sauce |
| 1/4 | cup gochujang paste |
| 1 | cup sugar |
| 1 | mango, peeled and halved |
| 1 | bunch scallions |
| 1 | onion, quartered |
| 2 | heads garlic |
| habanero pepper |
| 5 | pounds flanken cut short ribs |
| For the kalbi marinade | |
| 2 | orange juice, fresh squeezed (4-5 oranges) |
| 1 | cup neutral oil |
| 1/2 | cup sesame oil |
| 1 | cup mirin |
| 1 1/2 | cups soy sauce |
| 1/4 | cup gochujang paste |
| 1 | cup sugar |
| 1 | mango, peeled and halved |
| 1 | bunch scallions |
| 1 | onion, quartered |
| 2 | heads garlic |
| habanero pepper |
2. Tequila lime chicken
3. Chipotle honey shrimp
Part Two: Sides
The tacos get people in the door, the sides make them come back. These accompaniments can be enjoyed in the taco, on the side, or on a midnight raid of the fridge when you think nobody will see you (this is a common occurrence). For me, every taco needs a slaw, a salsa or sauce, and guacamole. More specifically, this year’s sides will feature:
1. Asian napa cabbage slaw
2. Pineapple guacamole
3. Elote street corn salad
4. Cilantro lime crema
5. Mango salsa
Part Three: Drinks
I’m not nearly as good a bartender as I am a cook, so I typically assign the drink-making to someone else, but I think you’ll find the following cocktails pass the vibe check:
1. Spicy mezcal margarita
2. Mango paloma
3. Pineapple watermelon sangria
What’s your go-to 4th of July menu?
