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"Helmed by Knead culinary director and Mi Vida chef Roberto Santibañez, the fast-casual Mexican stall starts with nachos and a loaded “guacamole total” piled with sour cream, bacon lardons, and scallion, and moves through a burrito stuffed with Sinaloan-style pork chilorio, crispy brisket flautas, and tacos (corn or flour) topped with crispy cod, chorizo, and pork pastor, with chocolate churros offered for dessert." - Tierney Plumb