Dat Candy: Not your average Fourth of July menu.

Welcome to Sunday Reset, where we share how we're unwinding and what we have planned for the week ahead. This time, New Jersey–based cook and creator Peter Beckwermert makes the case for a taco-filled Fourth of July.

Good morning! Tradition says the Fourth of July is to be spent grilling and enjoying one (or five) adult beverages near a large body of water. My celebration is no different, except for what comes off the grill. If you ask me, three flavor-packed tacos is the new "burger and a dog."

For the better part of the last decade, I've spent the week of the Fourth vacationing at the Outer Banks with a dozen of my favorite people. And if you know me (you don't, yet), you know that I love to throw a killer dinner party.

Cooking a high-quality meal for 12 in a rental house kitchen is no easy feat. On top of that, I'm on vacation. I certainly don't want to be held up chopping vegetables in the kitchen when the UV is peaking. The question remains: "What is a simple, beachy meal that can be prepped ahead of time?" I think you already know the answer… tacos!

Corn, Shrimp & Avocado Salad With Chipotle-Pepita Dressing

Tequila Lime Chicken Tacos

Esquites (Mexican Street Corn Salad)

Session Margarita

Tacos are a blank canvas. You can fuse so many different influences together and, if done properly, they play together in perfect harmony. Here is my aptly named Fourth-of-July-taco-palooza in three parts.

Part One: Protein

Two turf, one surf. Each gets their own marinade; each is cooked on the grill. Whether you're putting on a dinner for six or sixty, this approach provides ultimate scalability. Better yet, you can prep the proteins the day before. This year's lineup includes:

1. Kalbi short rib

2. Tequila lime chicken

3. Garlic grilled shrimp

Part Two: Sides

The tacos get people in the door; the sides make them come back. These accompaniments can be enjoyed in the taco, on the side, or during a midnight raid of the fridge when you think nobody will see you. For me, every taco needs a slaw, a salsa or sauce, and guacamole. More specifically:

1. Tahini sumac slaw

2. Pineapple guacamole

3. Elote street corn salad

4. Cilantro lime crema

5. Mango salsa

Part Three: Drinks

I'm not nearly as good a bartender as I am a cook, so I typically assign the drink-making to someone else. But I think you'll find the following cocktails pass the vibe check:

1. Smoky pear & ginger margarita

2. Classic paloma

3. Tropical sangria with passionfruit

That's a wrap for this week!

See you next Sunday for more chatter about what's happening at Food52 HQ.

—Peter Beckwermert, Content Creator & Contributor, @petey_cooks

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Sunday, June 29, 2025

Not your average Fourth of July menu.