Forget plain hot dogs and burgers. Fans at last Labor Day weekend's NASCAR Night Racing at Atlanta Motor Speedway were treated to tacos, chili dogs, pork sandwiches and more created with Coca-Cola® products.

The Taste of Coca-Cola® concession stand was the first of its kind, offering fans a total of five dishes made with Coca-Cola, Coke Zero, Cherry Coke and Sprite — as well as items produced in the beverage maker's home state.

“We wanted fans from Georgia to have a sense of pride about the food products that originate from our great state,” says Atlanta Motor Speedway president Ed Clark. “It also gave fans from other states and countries a chance to try foods that represent the area they are visiting. Their race weekend was complete once they tried at least one of these tasty and unique items.”

On the Menu

Visitors to the speedway were able to sample:

  • Coke Zero Braised Beef Tacos: Brisket braised in Coke Zero for six hours, served in a fresh flour tortilla with diablo sauce, crispy greens, cilantro vinaigrette and tortilla strips. (featured below)
  • Coca-Cola Chili: Topped with aged cheddar cheese and fresh pico de gallo. Great to put on a hot dog.
  • Coca-Cola Dipping Sauce: With Coca-Cola as a main ingredient, you’ll never reach for the ketchup for your fries again.
  • Cherry Coke BBQ Braised Pork Sandwich: Pulled pork slow-cooked to perfection with Cherry Coke® 
  • Georgia Peaches and Sprite Compote: Fresh Georgia Peaches simmered with Sprite, vanilla and fresh-squeezed lemon, served over sweet dough and dusted with powdered sugar and caramel.

And the Favorites Are. . .

The lineup of items was put to a fan vote over the summer, and the Cherry Coke BBQ Pork Sandwich with Vidalia Onion Rings and Coca-Cola Chili Dog were the top vote-getters.

“Chef Frank Abbinati from Levy Restaurants presented so many great products, it was hard to narrow them down,” says Clark. “The consensus from drivers, our employees and from the fans voting was that you really couldn't lose with any of these incredibly delicious foods, so we were excited to offer all of them to fans on Labor Day Weekend. I have to admit the Coke Zero Braised Beef Tacos are my favorite.”

You can make Clark's choice for your next tailgate with the instructions below.

Recipe: Coke Zero Braised Beef Tacos

Yield: 8 servings (Serving size: 2 tacos)


For the marinade:

  • 1/4 cup carrots, diced into large pieces (mirepoix)
  • 1/4 cup onion, diced into large pieces (mirepoix)
  • 1/8 cup celery, diced into large pieces (mirepoix)
  • 1/4 tsp. thyme
  • 1 bay leaf
  • 1 1/4 cups Coke Zero

For the cilantro vinaigrette:

  • 1/3 tsp. garlic, chopped
  • 3/4 tsp. shallots, chopped
  • 1/2 tbsp. lemon juice
  • 1/2 tbsp. lime juice
  • 1/3 tsp. ground cumin
  • 1 tbsp. rice vinegar
  • 1 bushel cilantro leaves
  • 1/2 tbsp. honey
  • 1/4 cup olive oil
  • 1/3 tsp. salt
  • 1/3 tsp. pepper

For the chipotle aioli:

  • 1/4 can chipotle chiles canned in adobo (7-oz. can)
  • 1/2 tbsp. lime juice
  • 1/2 cup mayonnaise

For the braised beef:

  • 3 pounds braised beef (will lose weight in the cooking process)
  • 1/4 cup carrots, diced into large pieces (mirepoix)
  • 1/4 cup onion, diced into large pieces (mirepoix)
  • 1/8 cup celery, diced into large pieces (mirepoix)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. thyme
  • 1 bay leaf
  • 3/4 cup Coke Zero

For the tacos:

  • 8 flour tortillas (6-inch diameter)
  • 4 fl. oz. chipotle aioli
  • 8 oz. green leaf lettuce
  • 4 fl. oz. cilantro vinaigrette
  • 2 oz. tortilla strips
  • 8 lime wedges


1. Prepare the marinade. Combine mirepoix, thyme, bay leaf and Coke Zero in medium saucepan and bring to a simmer. Let cool, and pour over braised beef. Allow beef to marinate for at least 6 to 8 hours, ideally overnight.

2. In the meantime, prepare cilantro vinaigrette and chipotle aioli.

3. For the vinaigrette, combine chopped garlic, shallots, lemon juice, lime juice, cumin, rice vinegar, cilantro and honey in a blender. Blend until smooth, slowly adding oil to emulsify dressing. Season with salt and pepper. Store until tacos are ready.

4. For the aioli, place chipotles into a blender. Squeeze lime juice into chipotle can to rinse out any residual adobo paste, and then pour into blender. Blend for 2 to 3 minutes until smooth. Pour mixture into a large bowl, add mayonnaise, and whisk until smooth. Season with salt and pepper; store until tacos are ready.

5. To prepare the beef, remove from marinade and dry on towels. Strain mirepoix and remaining ingredients from liquid and discard. Reserve liquid.

6. Season meat with salt and pepper, sear until brown on all sides, and then remove the meat from the pan.

7. Brown and caramelize mirepoix, thyme and bay leaf. Add meat back to the pan, then pour Coke Zero marinade over the meat to create a shallow braise. Ensure the meat is not completely covered.

8. Cover the pan with foil, and place in the oven. Heat oven to 275 to 300 degrees Fahrenheit, and cook for 2 to 2 1/2 hours. Remove foil, and add Coke Zero. Continue cooking, turning meat every 15 minutes, for 1 more hour.

9. Remove from oven, take meat from pan, strain mirepoix and save. Degrease liquid, and blend remaining liquid with mirepoix to create reheating sauce.

10. Warm tortillas. Place 2 oz. of braised beef on each tortilla. Using a squirt bottle, drizzle chipotle aioli on top of the meat. Top tacos with green lettuce and add cilantro vinaigrette.

11. Garnish with tortilla strips and a lime wedge, and serve.

Tell us how it turned out for you in the comments below.