It was the late seventies when I and a lot of other people dramatically reduced their consumption of veal. A portion of the change was for humane reasons. But it was mostly about dollars and sense. Veal had become more and more expensive and the consumption of veal...
Guilt. Extreme guilt. That was what we were feeling when we arrived at Mesa Marrakesh. It had been over four years since we had eaten any of Chef JJ Castañeda’s food. It had been five years since we had tasted his Mediterranean/North African/Middle Eastern cuisine. We...
It was about 25 years ago. I had bought Rick Bayless’ bible, Authentic Mexican, and it inspired me to start a mission. I wanted to experience every single mole he mentioned in the book. I found a rainbow of color-inspired choices: negro, colorado, amarillo, verde,...
“I was a little too tall, could’ve used a few pounds Tight pants, points, hardly renowned.” Along with owner, Danny Merkel, it was Bob Seger who greeted us when we arrived at Nudol last week. You see, you go to Nudol for two reasons. The vittles and the vinyl. And...
Almost every Tuesday, I get a hankering. For the hard shell taco. For what I once thought was the most authentic of all Mexican meals. Whether it came from an El Paso box or across a Taco Bell counter. Why, with decades of my tongue touching far more tasty and far...
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