José's Asian Tacos
Recipe Type: Appetizer
Cuisine: Fusion
Serves: 4 tacos
An easy appetizer served at José Andrés' Bazaar Meat in Las Vegas. This recipe can easily be scaled.
  • 40 grams (1.4 ounces) Jamon Iberico de Bellota Ham
  • 4 grams (0.14 ounces or a small spoonful on each taco) Tobiko- Japanese fish roe or a favorite caviar
  • 1 sheet toasted Nori
  • 0.04 grams maldon sea salt, or to taste
  1. Slice 4 pieces of Bellota off the bone. About 3.5/4 inches long and 10 grams a piece.
  2. Place the Nori on the paper-lined slate like in the picture.
  3. Top each piece of Nori with the sliced Bellota.
  4. Top each of the Bellota with the caviar in the center.
  5. Top the caviar with some sea salt.
Recipe by Honest Cooking at