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PLUS: Austin Chronic & 4/20 Merch • Summer Camps
How do we love thee? Let us count the ways. We love the goat picadillo pupusa with smoked tomato at brunch. We love the oyster mushroom carnitas and always perfect heirloom corn tortillas. We love the traditional Mexican cooking techniques and close partnerships with local farmers. And we love how much executive chef Fermín Nuñez and his teams translate their talent and inspiration into culinary wizardry.
This article appears in First Plates 2021 (Supplement) and First Plates 2021.
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