Julian Medina at Toloache Taqueria

Bio

Julian Medina is a chef and restauranteur. He has been creating refined Latin Cuisine for over fifteen years. His recipes have been featured in many publications, including The New York Times, New York Magazine, The New Yorker, and on television shows such as The Early Show, Good Morning America, Extra, LX.TV, Iron Chef, and Others.

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Chef Alex Stupak reviews Tacos de chapulines at Toloache Taqueria
$$$ | Mexican
Financial District
1 Review
"I don't recommend these unless you love Oaxaca as much as I do and happen to miss it terribly. Chapulines are grasshoppers roasted with chile, lime, and salt. Julian Medina goes through the trouble of getting them from Oaxaca and I thank him for it. Have them with mezcal and a plate of oranges. They have more protein than the biggest steak you have ever eaten, and between that and the mezcal, you will never feel more energized."

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