Grilled Cherimoya Tacos with Dark Cocoa Sauce

• 800g ripe cherimoyas
• 120g unsweetened dark cocoa (70% cocoa)
• 2 12" corn tortillas
• 30g allspice
• 15g agave nectar
• 1 juice of 1 lime
• al gusto to taste
• al gusto sea salt

👨‍🍳 Step-by-step instructions

1. 1

   Cut the cherimoyas into 1 cm slices and place them on the grill at 200 °C. Let each side lightly char for 3 minutes; the Maillard reaction will turn the natural sugars into a golden, crunchy crust.

2. 2

   While the fruit cooks, melt the dark cocoa in a double boiler and add the agave nectar. Stir until the mixture is homogeneous; the emulsion will stabilize the sauce and prevent it from separating as it cools.

3. 3

   Finely chop the allspice and mix it with the lime juice and a pinch of salt. This mixture acts as citric acid, keeping the fruit fresh and highlighting the cocoa’s sweetness.

4. 4

   When the slices are ready, remove them with a wooden spatula, pat them dry lightly and place a portion on each hot tortilla. Drizzle the cocoa sauce over the fruit and let rest for 1 minute to allow the flavors to meld.

5. 5

   Serve immediately, accompanied by a bit of fresh cilantro if you desire an herbal contrast.

💡 Chef's tip

To prevent the cherimoya from falling apart too quickly, preheat the grill to 200 °C and keep the flame low (indirect heat) during the second minute of cooking. This ensures the sugar caramelizes without the interior burning.

📝 Our take

El contraste entre el cacao amargo y la chirimoya, junto a la carne jugosa, crea una experiencia sensorial inesperada. La salsa de cacao aporta profundidad sin sobrepasar el sabor principal. Cada bocado es un viaje entre lo dulce y lo salado, recordándote por qué la cocina latina sigue sorprendiendo.

🍷 Wine & food pairing

Albariño 2019 from DO Rías Baixas. Its high acidity and passion‑fruit notes balance the cocoa and fruit sweetness, creating a harmony of flavors that complements rather than competes.