Orlando’s 38 Best Restaurants | Eater Miami
"As sons of missionaries in Guadalajara, Joe and David Creech appreciated the intricacies and nuances of Mexican cuisine at a very early age, and that appreciation blossomed during the pandemic when they began making tortillas from scratch using imported blue Oaxacan corn. The result: tacos and quesadillas of the highest order, stuffed with items like veal cheeks or chorizo and potato. But the birria “machete” — a giant tortilla rolled in a spicy beef stew — not only speaks to the Creech’s Jaliscan roots, but has become the restaurant’s calling card. In addition, the kitchen is seed-oil free having made the switch to beef tallow and avocado oil for frying." - Faiyaz Kara
