"Joe and David Creech, the duo behind one of the most popular taquerias in town, didn’t let the coronavirus stunt their growth any. A couple of weeks into the pandemic, the pair began making tortillas from scratch 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. They’ve recently started serving birria “machete” – a giant heirloom tortilla rolled in a spicy beef stew – that speaks to the Creech’s Jaliscan roots, and has become the “It Dish” of the summer. Good thing their prickly pear margaritas and white wine sangrias are available by the gallon." - Faiyaz Kara
