As the story goes in Tulum, a family of fisherman found a way to spark daily bustling at their restaurant in the pueblo by serving fresh fish, shrimp and octopus for very good prices. You can see the fisherman scaling the fish while you’re waiting in line for the next table, fresh tortilla chips are carried out of the fryer by the trash bag load, and remember to be assertive when arriving so you’re not left out in the sun.
More Fuji Instax flicks from my trip to Mexico last month here.
Panaderia: La Condesa: DF, MX: 2012.
There is very serious “are we moving back to Mexico in the near future” talk.
My candy cane cake pops won the office holiday dessert competition!
My wife makes candy cane cake pops, duders. En serio.
Primos in Los Angeles frying the second of two turkeys. The fryer boils at 350 degrees and crisps the finest of bird skins. Over the last few years my cousin Enrique, donning the apron, has perfected his craft. He recently upgraded to an 18lb fryer and decided frying two turkeys and slabs of ham was the best way to break it in.
Next: he’ll be acquiring a basket for calamari, beef, and homemade french fries. This is why I love coming home.
JUST PUT THE FUCKING TURKEY IN THE OVEN
Give this lady a damn cooking show.
“I used the joke that I was like a turkey: big breasts and short legs. But now I don’t joke that way anymore.”
The only cooking video you’ll ever need.
TURKEY DOES TASTE LIKE CARDBOARD!!! Actually, the secret to turkey is the leftovers. Jalapeños, mayo, fresh lettuce and tomato, avocado, all between a warm bolillo. And kettle chips with ridges. Done.
I think my new favorite thing is a spontaneous pasta making night.
This photo of Milk Bar’s Avocado Toast makes a really strong case for combining “put an egg on it” and “put avocado on it”.
MAKING THIS ASAP
Oh my gatos to the max…!