Eating Oaxaca

Oaxaca, they say, is the culinary capital of Mexico. I was eager to put this to the test.

I am still digesting Mexico City tacos when we arrive and check into our hotel. But my pal Mike rouses me from a brief respite on my bed that could’ve easily turned into an evening in, and we are soon walking the beautiful historic streets of the old center of Oaxaca city. More


In the Mexican Kitchen

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It all started, as it often does, with a big chunk of pork.


Pork shoulder, that is — my favorite cut. It was on sale at the grocery store, so I bought it, thinking I might prepare something Mexican. Maybe carnitas, maybe chile verde, maybe cochinita pibil. More

The Best Taco in Jalisco

When I go to Puerto Vallarta on the Mexican state of Jalisco’s Pacific shore, I am driven by a memory.

Many years ago, visiting the area with my pal Gary, I had what may have been the best taco of my life.

Al pastor at Pepe's Tacos, Puerto Vallarta, Jalisco, Mexico

Al pastor at Pepe’s Tacos, Puerto Vallarta, Jalisco, Mexico

“I’m not eating there,” Gary said as I made a bee-line for the grimy little sidewalk stand, feeding more flies than patrons, bottles of crema baking in the sun. I smelled fish tacos.

“Dos, por favor,” I told the leathery woman dropping fillets into oil. More

Tacotopia, Episode #2: The Taco Takes Texas

Though Texas is, like California, a border state, I don’t really associate it with tacos. Sizzlin’ pans of fajita chicken with bell peppers, yes — but not so much the humble and extraordinary taco.

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Last April, I made a Texas smoked brisket for my daughter Willa’s ninth birthday party. No, she did not ask for a brisket — I just thought it was a good idea. What little girl doesn’t dream of smoked brisket for her birthday?


Tacotopia, Episode #1: Chile Verde

*Tacotopia: a blissful place or state, where peace and love reign, tequila flows like rivers and tacos are plentiful, varied and delicious.

“You made a taco in Tahoe,” my pal Bob rolled poetically off his tongue, “Insane — what was that!?”

“I don’t remember,” I replied.

Upon further prodding and reflection, I did recall frying cheese and shrimp, recreating one of my most popular tacos thus far.

Bob was expressing his enthusiasm for my Year of the Taco idea — he was all behind it. (What’s not to be behind? Especially if you anticipate being one of the test subjects in this culinary experiment.)

Alex Tehrani digs in

Alex Tehrani digs in

“In Mexico,” I said to my pal Don, with whom I would be traveling to Jalisco in a couple months, “It’s going to be all about the taco. We are going to eat as many tacos as we can get ahold of. And tequila.” More

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