Hunger Street Tacos

"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

"As sons of missionaries in Guadalajara, Joe and David Creech appreciated the intricacies and nuances of Mexican cuisine at a very early age — an appreciation that blossomed during the pandemic when they began making tortillas 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. But their birria “machete” — a giant heirloom 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)." - Faiyaz Kara

"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