9 Best New Restaurants in Asheville Right Now | Eater Carolinas
"Luis Martinez, one of Asheville’s most popular and peripatetic chefs, had barely opened his feverishly anticipated Taqueria Rosita inside the Odd when Helene shut Asheville down. The fervid following he built over several years through pop-ups and special events lined up for the Oaxacan dishes using heirloom products from Indigenous populations in Mexico, Central, and South America. Overall, it’s all about the corn — tlayudas, a 15-inch corn tortilla spread with a black bean puree, tomatoes, avocado mousse, and meat or nixtamalized carrots; memela, a six-inch corn tortilla, cooked on a griddle with a bit of lard, spread with a chicharron paste called aciento, black bean paste, tomato salsa, and queso fresco; and a trio of tacos braised beef, vegetarian, or chicharron were on the first menu, served three days a week. Martinez reopened in November and has added a hearty, deeply flavored pozole and quesabirrias. Now serving five days a week, Thursday through Monday." - Kay West
