Jason Debriere tells us about the costs and complications of running his tortilla brand.
The traditional practice connects Chef Manjarrez to Mexico even when he isn’t there.
The newest taqueria on the block (specifically Union Street in Park Slope) is Taco Santo. They’ll be joining us at Good Spirits on February 13 in collaboration with Barrow’s Intense Ginger Liqueur to serve lobster tacos and a thoughtfully paired cocktail.
La Superior taqueria kicks off the launch of its spiffy new taco truck with a taco and dance party all day (they say) tomorrow in front of their less mobile location at 295 Berry Street in Southside Williamburg.
For a week I had the pleasure of staying with my younger sister in Puerto Vallarta, where she’d rented an apartment on a steep hill straight up from Mexico’s rugged western coastline for four, 80-degree weather winter months
Over lunch today–which was, ironically enough, a Chicago-style hot dog at Bark Hot Dogs on Bergen Street–we got the following email from our copyeditor, Doug Adrianson, who was also eating lunch far, far away in California. “Coast to Coast,” was the subject line, and here were its contents…