One Loco Taco

Beef cheek, mesquite alligator and braised lamb shank—those were just a few of the loco ingredients served to the 700 foodies at Share Our Selves’ Wild & Crazy Taco Night. Twenty-six all-star chefs like Alessandro Pirozzi of Cucina Alessá, Louie Jocson of Red Table and Ryan Wilson of Five Crowns set up culinary camp at the nonprofit’s Costa Mesa headquarters to create new takes on the taco. Among the craziest was Greg Daniels’ concoction of all things duck—bacon, egg salad, fried tongue and yep, fries. (But we’d expect nothing less from the Taco Asylum chef.) And a night of wild eats wouldn’t be complete without the drinks; Tres Sietes Tequila provided margaritas, and TAPS brought the brew. Add on the $66,000 netted, and it put guests over the top. Photos by Andy Templeton