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Expert Recommendations

"The gordita is one of my all-time favorite dishes. The masa is perfect: crispy on the outside and steamy in the center. You can’t go wrong with carnitas; the only time I’ve had them better was early in the morning in Guanajuato, cooked on a comal over a wood-burning oven by three women doing what they’ve done every morning for years. When considering menu items for our 400 Rabbits project, I went here for this dish to get me in the right frame of mind to create dishes from central Mexico."