Sonoran-Style Peking Goose Tacos

Recipe for Sonoran-style goose tacos inspired by Peking Duck served on flour tortillas with hoisin sauce, salsa macha, cabbage, carrots and scallions.

The food photography for this recipe is shortlisted for the 2025 World Food Photography Awards in the Food Influencer category.

These Sonoran-style tacos are inspired by Peking Duck, which is usually served in thin pancakes and topped with scallions and carrots. If by chance you don’t have a goose, you could use roast duck, or chicken thighs. Salsa macha is similar to Sichuan Chili Crisp but it’s made with chiles and spices local to Mexico and the Sonoran region and it’s chunkier.

Ingredients

• 8 6-inch good quality flour tortillas

• ½ cup hoisin sauce plus more for serving

• 2 cups shredded roast goose, duck or chicken thighs

• 1 cup shredded cabbage and carrot mix

• 2 scallions sliced on the diagonal

• salsa macha to taste, I used Tumerico’s

Instructions

• Warm the tortillas on a hot comal or cast-iron skillet, transfer to serving plates or platter. Spoon about a tablespoon of hoisin sauce on top of the tortillas and spread with the back of a spoon.

  

• Arrange the roast goose, cabbage and carrot mix and scallions over the sauce then drizzle with Salsa macha. Serve immediately.