Cuauhtemoc, CDMX
restaurants
Posted about 5 years ago
Máximo Bistrot
After spending 27 years in the United States and two deportations, Eduardo Garcia opened Maximo Bistrot in Mexico. "I was meant to come back to my country," he says. Garcia has plans to open a second location in Dubai.
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Heroica Puebla de Zaragoza, Pue.
restaurants
Posted about 5 years ago
Tacos Árabes Bagdad Centro
A family business that started when the Galeana's grandparents immigrated to Puebla in 1928, the restaurant serves tacos arabes—applying traditional Lebanese lamb cooking methods to pork.
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San Bernardino, CA
restaurants
Posted about 5 years ago
Mitla Cafe
One of the oldest Mexican restaurants in the United States, Mitla was founded in 1937 and sits directly across the street from Amapola Rico Tacothis link opens in a new tab, where Glen Bell was inspired to mass-produce tacos.
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Los Angeles, CA
restaurants
Posted about 5 years ago
Los originales Tacos Arabes De Puebla
The specialty here is tacos Arabes, which originated with the Lebanese migration that arrived in Puebla, Mexico, in the 1920s.
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Philadelphia, PA
restaurants
Posted about 5 years ago
South Philly Barbacoa
The barbacoa here has origins in Capulhuac in central Mexico. "It was my gift to Philadelphia," says co-owner Cristina Martinez. "I just saw a need for this kind of food." Chang orders two lamb and two pork tacos.
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Los Angeles, CA
restaurants
Posted about 5 years ago
Kogi Taco Truck
A pioneer in Korean barbecue tacos, Roy Choi says, "We're still treated as outsiders, and I love that shit. We're still immigrants, we're still out here on the streets cooking." Choi calls his tacos "a portable vessel of love."
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Los Angeles, CA
restaurants
Posted about 5 years ago
Mariscos Jalisco
The team eats the food truck's famous tacos de camaron and Chang exclaims: "It's like har gow!"
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Ciudad de México, CDMX
restaurants
Posted about 5 years ago
Pujol
David Chang eating with one of the top chefs in the world, Chef Enrique Olvera. The restaurant serves tacos wrapped in a single origin tortilla, with a main component cooked over coal—and only on the omakase menu.
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København, Denmark
restaurants
Posted about 5 years ago
Hija de Sanchez
"Most people like the carnitas the best," Chef Rosio Sanchez says. The Danes are also big fans of Sanchez's fish skin tacos.
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