"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 their birria “machete” – a giant 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). Douse the fire with prickly pear margaritas and white wine sangrias, both available by the quart or gallon." - Faiyaz Kara
