We met Joseph end of 2024, after he dropped his fermented hot sauces for us to try, before his business was official. We rooted for it, as we truly enjoyed his approach: selecting good ingredients and let them do their natural work, thanks to fermentation.
The flavor profile of his different creations come straight from memory lane, and the different inspiring places he lived and worked in, before he left the USA in 2022, shortly after a big political shift in the country.
If you ever wondered what Colorado tasted like, Joseph put the sun in a bottle of Golden Mango sauce for you!

You can meet him at is stand on Maybachufer's market on Fridays and Südstern market on Saturdays.

WATCH JOSEPH'S INTERVIEW HERE 🔗

EQUIPMENT & INGREDIENTS

For the Golden Al Pastor Sauce:

• 1 small pan or pot
• 1 whisk or spoon
  
• 500ml Pineapple Juice
• 75ml Golden Mango Hot Sauce
• 3g Salt
• 4 x garlic cloves
• 20g Brown Sugar or White Sugar (OPTIONAL)
• 1 x Bay Leaf (OPTIONAL)

For the home made Stock (but you an also use Roots Radicals Gemüse bouillon):

• 1 large pot
• 1 strainer or lid
  
• 2L Water
• Chicken bones and/or vegetable scraps
• Carrots, celery, onion, garlic cloves
• 2 x Bay Leaves
• 1 tsp Black Peppercorns
• 1 tsp Salt (adjust to taste)
• OPTIONAL: mushroom scraps, kombu seaweed, smoked salt, splash of soy sauce, 1 tbsp tomato purée

For the Beans:

• 1 medium pot
• 1 spoon
  
• 500g Dried beans (black or pinto), soaked overnight
• 1 Bay Leaf
• 1 tsp Salt
• 2 tsp Smoke Flavor
• 1 tsp Cumin (OPTIONAL)

For the Fried Al Pastor Chicken:

• 3 x mixing bowls
• 1 x frying pan or deep pot with oil
• Tongs or slotted spoon
• 500g Chicken breast, cut into strips or chunks
• 150ml Golden Al Pastor Sauce
• 1 lime juice(OPTIONAL)
• 1 tsp Salt
• 150g Flour
• 2 x eggs (beaten)
• 150g Breadcrumbs (panko works best)
• Vegetable oil for frying

For the Quick Pickles:

• 1 medium jar
• 1 small pot
  
• 250ml Vinegar (apple cider)
• 250ml Water
• 1 tbsp Sugar (OPTIONAL)
• 1 tsp Salt
• 1 clove Garlic
• 1 tsp Black Peppercorns
• 1 tsp Aromatics (like mustard seed, bay leaf, caraway seeds)
• 3–5 Red onions, thinly sliced

For Assembly:

• Avocado
• Crisp lettuce
• Cilantro
• Lime wedges
• Cotija cheese (OPTIONAL)
• Corn Tortillas

INSTRUCTIONS

1. Make the Golden Al Pastor Sauce:

• Heat Pineapple Juice in a small pan on medium heat for 20–30 minutes without a lid until it reduces by half.
• Smash and mince the garlic. Add it along with hot sauce, salt, sugar, and bay leaf (if using). Cook 10–20 minutes more.
• Let cool and strain out garlic cloves.

2. Make the Stock:

• Place vegetable scraps and/or chicken bones in a pot with 2 liters of water.
• Add aromatics and seasonings. Bring to a boil, then simmer uncovered for 2–3 hours. Skim off foam.
• Strain and save the stock.

3. Stew the Beans:

• Drain and rinse soaked beans.
• Place beans in a pot with stock, bay leaf, and cumin (if using).
• Bring to a boil, then reduce heat and simmer for 2–2.5 hours until tender.
• Season with salt near the end. Remove bay leaf before serving.

4. Fry the Chicken:

• Mix Al Pastor Sauce, lime juice (optional), and salt in a bowl. Set aside half for finishing.
• Pat chicken dry. Coat in flour → beaten egg → breadcrumbs.
• Heat oil to 170–180°C. Fry chicken in small batches for 4–6 minutes until golden and cooked through.
• Drain on paper towels, then toss in reserved sauce.

5. Make the Quick Pickles:

• In a small pot, bring vinegar, water, sugar, and salt to a boil.
• Place peppercorns, aromatics, and onions in a jar.
• Pour hot liquid over onions. Cool to room temp, then refrigerate at least 1 hour.

6. Assemble the Tacos:

• Warm tortillas.
• Spread a layer of beans, add avocado slices, fried chicken, and pickled onions.
• Top with crisp lettuce, cilantro, a squeeze of lime, and cotija cheese (optional).