"As sons of missionaries in Guadalajara, Joe and David Creech appreciated the intricacies and nuances of Mexican cuisine at a very early age — an appreciation that blossomed during the pandemic when they began making tortillas using imported blue Oaxacan heirloom corn. The result: tacos and quesadillas of the highest order, be they stuffed with veal cheeks or chorizo and potato. But their birria “machete” — a giant heirloom tortilla rolled in a spicy beef stew — not only speaks to the Creech’s Jaliscan roots, but set the town ablaze (in a good way)." - Faiyaz Kara
