Get a Taste of the US Open: How to Make Mini Maya's Chicken Tinga Tacos

PHOTO: Mini-Mayas Carnitas Tacos
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This Labor Day weekend, hundreds of thousands of fans are flocking to Flushing Meadows in New York City to get in on the U.S. Open action. Millions more will party it up at home, cheering on their favorite tennis stars while they enjoy the last few days of summer.

With all eyes on fan favorites from Maria Sharapova to Roger Federer, everyone wants to know who's taking home the Tiffany and Co. trophy this year. Last year, Rafael Nadal took home the $3 million prize, but you won't see him playing at the U.S. Open this year because of an injury.

But there is more to the U.S. Open than watching the matches. One of the most intense competitions is taking place off the court. It is the food frenzy. Dozens of the world’s top chefs, from David Burke to Masaharu Morimoto, the iron chef, compete to earn a spot preparing delicious dishes for almost 700,000 hungry fans over the 15-day event.

The culinary menu features the best flavors from around the globe -- from Pat LaFrieda’s Filet Mignon Steak Sandwich to “street eats” prepared by celebrity chef Richard Sandoval.

If you’re one of the millions of tennis fans who opted to throw a party at home, we have a special treat for your Labor Day bash. When Richard Sandoval stopped by "Real Biz with Rebecca Jarvis" to talk about his Mini Maya Tacos in the U.S. Open’s food village, ABC News asked him to reveal his secret recipe.

Click Here to learn how to make Mini Maya’s Chicken Tinga Tacos

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