Philadelphia Restaurant Offering a Bacon Taco-Shell Burger

Because, why not?


So, it’s come to this.

In an age when it seems as if everything has been "baconified" in one way or another, one Philadelphia bar and restaurant, PYT, has gone and done something that’s equal parts brilliant and horrifying: they’ve created a taco shell made entirely out of bacon, the Bacon-Shell Burger Taco.

PYT is known for its out-of-the box Burgers of the Week, which in the past have included Cool Ranch Doritos chicken burgers, Krispy Kreme sliders with chocolate-covered bacon, and a Sriracha-drenched chicken burger, but their most recent offering, first introduced on their Facebook page, just might grow to become their most infamous.

"Every week we sit around and start thinking about crazy burgers, and bacon is the staple ingredient here," owner Tommy Updegrove told The Daily Meal. "We’ve heard rumors that the bacon taco shell existed, but just as a novelty item. We said, 'You know what, we’re going to go for it.' It made perfect sense to us."

The team spent the next week perfecting the recipe and production technique, which involves a jerry-rigged taco-shell deep-fryer and thin-pounded bacon sliced to the perfect dimensions. "Our chef was literally near tears trying to make it work," Updegrove said.

The "shell" is in fact 100 percent bacon, and it comes stuffed with a taco-seasoned hamburger patty, shredded Cheddar and Pepper Jack cheese, pico de gallo, avocado, and ranch dressing. It’s served with chips and salsa.

While they were first only able to serve about 20 orders of the bacon taco per day, the production method has been perfected to the point where they’re able to serve it to all who dare place an order. And while it was meant to just be a special of the week, Updegrove has a hunch this this might just become a permanent addition to their menu.

"The concept started with the idea of biting into crispy bacon with a burger inside it, and it turned out more delicious than we ever thought it could be," he said. "I’d recommend washing it down with a very hoppy IPA."

Dan Myers is the Eat/Dine Editor at The Daily Meal. Follow him on Twitter @sirmyers.

 

 


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