beecaveThings are heating up at the Sonesta Bee Cave Austin as more guests discover the area’s latest and greatest hotel. Our Executive Sous Chef Jason Ward at Meridian 98, the property’s fabulous rooftop lounge with al fresco dining and incredible views of Texas Hill Country, is happy to play his part. He turns up the heat even more, and the flavor, with this winning “Food Is Art” taco recipe – a great option for Super Bowl game day, or any day!

If you’d like more ideas for game-day recipes for creative munchies, entrees, Liquid Art cocktails and more, check out Sonesta Food Is Art elsewhere here on the blog.

Chicken al Pastor Tacos with Pineapple Cilantro Relish

To prepare Chicken Marinade


  • 4oz achiote paste
  • ½ yellow onion
  • ¼ pineapple
  • ½ bunch cilantro
  • 6 garlic cloves
  • 1 jalapeno
  • ½c orange juice
  • 3 dry guajillo pepper rehydrated
  • 1/4c apple cider vinegar
  • 1c oil
  • Salt and pepper to taste
  • 5 pounds of chicken thighs


Blend all ingredients together until smooth. Add chicken thighs and let sit for 48 hours.

To prepare Salsa Verde


  • 10 tomatillas
  • 5 jalapenos
  • 1 bunch cilantro
  • 3 limes juiced
  • ¼c honey
  • 5 garlic cloves
  • 2 avocadoes
  • Salt and pepper to taste.


Blend all ingredients together until smooth.

To prepare Pineapple Relish


½ small pineapple diced

½ small yellow onion diced

½ bunch cilantro minced

4 fresno peppers thinly sliced for garnish


Stir all ingredients together.

To make the Chicken Tacos:

  1. Bake chicken at 350 degrees for 12-16 minutes or until done.
  2. Cool down chicken and slice thinly.
  3. Overlap 2 tortillas and put on medium heat with splash of water 2 min on each side.
  4. Heat chicken on medium heat until heated through.
  5. Place chicken in the tortillas.
  6. Garnish with pineapple relish, cilantro and fresnos.
  7. Serve with salsa verde on the side.