This summer they were booking their sixth Copper House retreat. They always love the pizza experience and had enjoyed it three of their first five visits, but this time they were looking for something equally fun and engaging as the pizza experience, yet different. Which is how the Copper House Taco Bar came to be.
Since we are known for our abundant, eye-appealing, soul satisfying cuisine here at Copper House, the taco bar we created was extraordinary. There were corn tortillas, some of which we griddled to order in a blistering dry skillet; others we deep-fried into tostados for a crispy edible base. We offered up bowls of seasoned black beans and jazzed-up rice, fire-roasted poblanos and potatoes bound with Mexican crema, We grilled up chili-lime seasoned shrimp, along with pepita-tossed zucchini and yellow squash. There was fresh crushed guacamole, crumbled queso fresco, homemade salsas and pickled pink onions. For a little crunch, we set out thin-sliced radishes and cabbage and a little chopped fresh cilantro and lime wedges for that distinct herbal and citrus finish.
When planning a meal like this taco bar, we take into consideration the dietary needs and preferences of every guest. Is one of your colleagues gluten-free? The tortillas are made from corn. Another guest is dairy-free? We offer non-dairy sour cream and cheese in place of the crema and queso. Two people in this particular group had allergies–one shrimp, another fish–so in addition to the shrimp, we included chorizo and the vegetarian roasted poblano-potato filling. To satisfy all of the spice preferences we made three salsas–hot and mild red and medium green along with a variety of interesting hot sauces. So if you’ve never been here before, you’ll probably want the wood-fired pizza experience to start. Returning teams we highly recommend the taco bar. Regardless of your particular preferences and needs, we can create a spread that will please everyone!
One Week, Two Different Styles of Copper House Retreats