Alex Ong gets a little loco with his taco made with pork leg braised
in duck fat (a.k.a. “duck and muck”).
What was your first taco experience?
When I was an apprentice at the Shangri-La Hotel in Kuala Lumpur in Malaysia, there was a Mexican food celebration where they brought some chefs in…
This is a really great article by Julia Moskin from today’s New York Times. It speaks to something that Joe and I have talked about so many times. I had this revelation when we were in Mexico City that Mexican food is as good as its salsa. Salsa says so…
Craig Stoll was at the Thursday market last week and the line (almost) beat out Roli Roti. Except that the people in the Tacolicious line were waiting for cow’s head tacos—not some prissy (if awesome) porchetta sandwich. But still, that’s saying something.
First taco memory?I’d never heard of tacos in where…
Every year I see fresh chickpeas in the Mexican markets and every year I buy some to try out and end up letting them wile away sadly in the refrigerator. The season is brief and I miss my chance.
But last weekend, when Joe and I saw them at the Mi…
I had a taste—a glimmer—of summer this weekend. Up in Modesto to celebrate our nephew Jack’s fifth birthday, Joe and I also took an afternoon to stop at Mi Pueblo, our favorite Mexican supermarket, to get some lunch fixings. We shopped well, we ate well, we soaked up the sun.
Moss…