September: Mezcal BBQ Elk – Tender Elk Top Round served with Mezcal BBQ sauce, black-eyed peas, jicama slaw and fried pickles on a soft flour shell.

August: Swordfishstick Taco – Panko-crusted swordfishstick served on a bed of red cabbage slaw with fresh watermelon-cilantro sauce, a dollop of sour cream and a wedge of lemon.

July: Patriotaquito – Chipotle buffalo sausage taquito topped with red pepper-watermelon rind relish, blueberry aoili and melted queso. America.

June: JagerJagerschnitzel Taco – Kurobuta Pork tenderloin pounded, battered and schnitzeled. Served with fresh spinach, creamy jagermeister-mushroom sauce and crumbled goat cheese on a soft flour shell.

May: Local Taco – Cedar Key clams steamed in Swamp Head Stout, locally grown zucchini sliced spaghetti-thin and baked, fried sweet potatoes and yucca root for some crunch. Topped with a spicy aioli made with Gainesville-laid eggs, St. Augustine Datil peppers and Alachua honey.

April: Easter Taco – Bunny sausage and a quail egg served with a milk chocolate-infused carrot raisin slaw and fresh spinach on a soft flour shell

March: Raw Taco – Enoki mushrooms and Daikon radish marinated in Shoyu, ginger, garlic and Thai chili, served with riced sweet potato, purple cabbage, sunflower sprouts, and a chive blossom. Topped with cashew and sunflower seed “sour cream” and served on a Nori (seaweed) “tortilla.”

February: Heart-Beet Taco – Thin-sliced jerk beef heart, pan seared and topped with roasted beets and hearts of palm on a heart-shaped tortilla. Served with a chiffonade of spinach and a drizzle of horseradish aioli.

January: Infested Pepper – Half of a poblano pepper battered and fried then stuffed with crispy meal worms, rice, tomato and queso blanco. Finished with mole sauce and served on a soft flour tortilla.

December: Holiday Duck Taco – orange liquor-infused duck sausage topped with sage stuffing and serrano-cranberry sauce, sprinkled with blue cheese and popcorn and served on a soft flour shell.

November: Ground antelope chili. A hearty blend of garbanzo, kidney and black beans with sweet potatoes, Idaho potatoes, crushed tomatoes, corn and our special holiday spice blend. Finished with a crispy flour tortilla wedge and cheddar cheese.

October: Jackalope soft shell taco. A mix of smoked rabbit and ground antelope inside a soft flour tortilla with a cactus salsa and hickory smoked pumpkin.

September: “Wild” Boar with homemade Abita root beer bbq sauce, granny smith apple coleslaw, and cheddar cheese in a fried flour shell, all on top of a bed of rosemary mashed potatoes.

August: Rattlesnake-Rabbit Sausage fried up and tacofied hot-dog style with sauerkraut, Swiss cheese and a mango-rum mustard sauce in a crispy corn tortilla.

July: Coconut Curry Kangaroo with a ginger-lemongrass-peanut-coconut sauce, curry cabbage and Sriracha in a fried flour shell.

June: Margarita Ostrich Taco – lean ground ostrich marinated in tequila and lime juice! Our first exotic taco experiment!