10,000 TACOS®

Today on this episode I want to revisit what carne asada means, as it relates to getting together. If you ever get invited to a carne asada consider yourself special. That event is seasoned and the experience would just make it taste better. I also want to tell you what this meat, or rather the saying, “carne asada” really means to me. How my experience moving to the United States helped shape how I see this meat and more importantly, how it has helped shape my life. Carne asada just makes everything better. _________________________________________________ TAQUOTE: “When life throws you a cow, make carne asada!” Please subscribe www.tenthousandtacos.com or www.tacopodcast.com - to our mailing list for the latest updates and follow us on: Instagram TikTok twitter Facebook Please let us know what you think of the show by sending us a note - comments@10ktacos.com

Taco Freakin Holders Today on this episode we explore my opinion of taco holders. Not going to lie, I freakin hate them. I think taco holders are superfluous at best and colonial hierarchy at worst. But on this episode we’ll just focus on the good. I tell you a quick story of how taco holders are like scheduling apps that don’t work if you are not going to deliver on what was promised. I also flip the tortilla and tell you about a recent trip to Kansas City, Missouri. On this trip, my wife and I went to a highly recommended barbeque spot that served me two pork belly tacos made of flour tortillas and served on taco holders. In short, I was served…….. And it made me change my mind (just a little) about taco holders. _________________________________________________ TAQUOTE: “There are tacos that delight the eye but don’t captivate the heart!” Please subscribe www.tenthousandtacos.com or www.tacopodcast.com - to our mailing list for the latest updates and follow us on: Instagram TikTok twitter Facebook Please let us know what you think of the show by sending us a note - comments@10ktacos.com

Welcome to the season finale of our podcast! This episode closes out a sazon of amazing conversations, topics, and of course, tacos. We’re about to wrap up, no pun, with some fun tasting insight from our hosts. We’ll revisit some of the good takes from this season, introduce a new guest host, and look forward to what’s coming next. Yes, new hosts – we welcome a new member of our 10kTacos podcast, Rodrigo Bravo. Get ready for an unforgettable finale through discussion, reflection, and of course taco fun! _________________________________________________ TAQUOTE: “Tacos are like a parade, and nobody sits at a parade wishing that everybody would stand still!” Please subscribe www.tenthousandtacos.com or www.tacopodcast.com - to our mailing list for the latest updates and be the first to be notified when we start offering newer merchandise – to help support the show. Follow us on Facebook, Instagram, and Twitter – Jose - Instagram twitter TexasMonthly Isidro - Instagram TikTok twitter facebook Rodrigo Jr. Bravo Instagram twitter Please let us know what you think of the show by sending us a note - comments@10ktacos.com

It that time of year! If you look around you, almost everywhere you go, you will see festive lights, crowds gathering at Christmas parks, packed ice rinks, and, of course, tons of suckers, I mean, people at shopping malls. Yes, the holiday season is in full swing! But there is another season that is in full swing. A type of activity that involves tons of minutes of prep time. Perhaps tons of pair of hands and definitely tons of love, graciousness, and tons of gratitude. The season I'm referring to is TAMALE Season! Most call it TAMALES! TAMALADAS "We're making tamales," to be more precise. Making tamales around this time is special to a lot of people. It's a time to gather around in a small kitchen and spend the next several hours making tamales. And we're not talking making a dozen or two. We are talking big numbers here. In some cases, some people will make up to the hundreds. TAQUOTE: “Tamales, just like their twin-the tortilla, have a deep rooted tradition and have helped get us to where we are now!” Please subscribe www.tenthousandtacos.com or www.tacopodcast.com - to our mailing list for the latest updates and be the first to be notified when we start offering newer merchandise – to help support the show. Follow us on Facebook, Instagram, and Twitter - @10ktacos and on TikTok @tenktacos Please let us know what you think of the show by sending us a note - comments@10ktacos.com

When I think of Mexican sports and athletes, I think of golfer Lorena Ochoa or boxer great Laura Serrano. Speaking of boxers, I think of Canelo Alvarez and Julio Cesar Chavez. I also think of the relationship Mexicans have with their futbol (soccer) greats. I don’t ever think of winter sports when it comes to Mexico and its athletes. Today on the show, we speak to Regina Martinez. She is attempting to become the first Mexican woman to qualify for the winter Olympics in her sport, Cross Country Skiing. She’s also a medical doctor specializing in emergency medicine. Regina joins us today from her current home of Miami. And she shares with us not just what she thinks about burritos being tacos, chile rellenos, and tips on how to stay grounded while chasing a dream. TAQUOTE: “Never be afraid to ask a taquero for more chile” If you want to send us a message, have an ideal guest suggestion, or even want to send us hate mail, click here! LINKS Regina's website TikTok Instagram Facebook

Today, we not only get to talk tacos, we also get to talk barbecue and where the two intersect. Today we speak to Joe Zavala from Zavala’s Barbecue. Zavala’s Barbecue is in Grand Prairie, Texas. It’s owned by Christan and pitmaster Joe Zavala. Zavala’s, the barbecue joint, began as a backyard pop-up before moving into a brick-and-mortar in 2019. It’s been a hit ever since, finally gaining the esteemed honor of a spot on the 2021 Texas Monthly’s Top 50 Barbecue Joints list, something he had been striving for since opening and celebrated by drinking champagne out of his shoe, after the F1 driver Daniel Ricciardo’s signature celebratory move. I find it disgusting. Joe Zavala, however, is amazing. Joe has his own podcast, Brisket and Main, named after the intersection where Zavala’s is. He has a YouTube video series with Meat Church barbecue rub and sauce company. He’s been a featured chef at Dallas Cowboys and Dallas Mavericks games. He also hosts regular barbecue classes at Four Corners Brewing Co. Perhaps most importantly, after being diagnosed with cancer in 2019—the same year he opened his restaurant—Joe and his wife established the Zavala Family Foundation, which helps restaurant industry families dealing with cancer. Joe is currently in remission. Here’s the kicker, Zavala’s Barbecue and everything connected to it is a side hustle. So download and enjoy some of the takes of this episode like some of the briskets he throws down on a weekly basis. TAQUOTE: “When life throws you a cow, make carne asada” If you want to send us a message or have an ideal guest suggestion, or even want to send us hate mail, click here! LINKS Click here for his story Map (Google) twitter Instagram TikTok YouTube

Today on the show we bring you someone who studies TACOS, specifically the culture and food. As we’ve said before, “Tacos are bigger than us.” Perhaps no one knows this better than Steven Alvarez. A poet and professor at St. John’s University in Queens, New York, Dr. Alvarez hails from the small mining town of Safford in southeastern Arizona. Alvarez is a literacy scholar who walks the line through his academic books, including Brokering Tareas: Mexican Immigrant Families Translanguaging Homework Literacies, and in real-life applications—not just in tacos but also in his poetry in books like the Codex Mojaodicus. His work doesn’t differentiate between English and Spanish nor is it, as previously mentioned, constrained to convention when it comes to layout, much less narrative. Literacy and typographical mestizaje TAQUOTE: “If at first you don’t succeed, warm up another tortilla” BONUS TAQUOTE: “Like the heated tortilla, you too shall rise!” (Steven Alvarez) If you want to send us a message or have an ideal guest suggestion, or even want to send us hate mail, click here! LINKS You Can Now Study Tacos at the University of Kentucky - VICE twitter instagram tacoliteracy on Instagram

Today on the show we speak to Ali Khan, a native of St. Louis. Ali Khan has been in food writing and showbusiness for a long-o time. He went to film school at USC. He’s written for L.A. Taco. And he got his big break in 2015 with the Cooking Channel series Cheap Eats. The show ran for five seasons and visited almost 60 cities in 40 states. Ali is currently the host of the Spring Baking Challenge on Food Network and a recurring judge on the Chopped series. Ali also has a big online presence with series with Travel Texas, his own YouTube channel, Good Sauce, and podcasts, including one about Major League Soccer team Austin FC. He also recently began a brand partnership as an official spokesman for FARE, a non profit organization dedicated to helping 32 million American who live with food allergies. TAQUOTE “Live life like a taco, always be open to whatever life can fill in it” LINKS https://alikhaneats.com Ali's Podcast Ali's Instagram Ali's You Tube

Tacos In Verse This week’s guest infuses culture, food–which is culture—and Spanglish in inspiring ways. His work has appeared in chapbooks, anthologies, and the streets of San Antonio. He’s traveled the country to perform his work, including, most recently, Louisville, KY, where he won a haiku contest. He is the host of the Sunday open mic at Dakota Ice House in San Antonio, a native of Texas’ Rio Grande Valley, a longtime resident of the Alamo City, a high school teacher, a co-founder of the International Taco Council, and a good sport when it comes to criss-crossing San Anto for tacos, allow me to introduce Eddie Vega. FACO Denver’s taco scene TAQUOTE In the world of tacos, there has never been evidence of discrimination when it comes to yellow, white, blue, and/or brown tortillas. Links: @eltacolico on all social media, including IG (https://www.instagram.com/tacolico/?hl=en)

Today’s show is a special one. We’re going to talk about one of Jose’s articles, specifically, his review of The Mexican, a fancy new restaurant in Dallas, specializing in—wait for it, yes, you guessed it—Mexican food. But not just any Mexican food: Overpriced Mexican food with commodity tortillas and a $250 margarita named after a famous revolutionary. That revolutionary was Pancho Villa. The cocktail and the tortillas, we’ll get to those shortly, underscore what José calls cognitive dissonance. TAQUOTE “Don’t waste your sauce on Tacos you will never eat!” Your sauce is your energy. There are tacos out there that aren’t worth your energy. Your sauce is precious so guard it and use it wisely! NOTE If you want to be considered as a guest or would like to comment, please send us a note jose@tacopodcast.com isidro@tacopodcast.com LINKS Review: https://www.texasmonthly.com/food/the-mexican-dallas-review/

Today on the show, José and I welcome Martha Niño, a Silicon Valley veteran who has a good story to tell. It’s a story I’m very familiar with. Beneath the Silicon Valley lies the Santa Clara Valley, which really should be called TACO VALLEY. When I first met Martha, I referred to her as my Silicon Valley twin. Martha’s story is one of cracking the code - making it past a barrier. A barrier that gets established by the gatekeepers. And sometimes, a barrier that may be self-imposed. Martha shared her story on stage in front of hundreds of her coworkers in 2019. Today you’ll be hearing some of that day’s talk as well as her take on how tacos influence the tech world. FACO A FACO is a person or an organization that misrepresents the taco and or the culture. This week’s FACO: Santa Monica police mobile command center in a parking lot near the Santa Monica Pier on Jan. 22. The city is pushing out unlicensed vendors who sell on the pier on weekends. To enforce the rules is one thing but the response to this was similar to BLM protests in D.C. back in 2020. OVER the TOP! TAQUOTE: “A TACO sin nada is still better than a FACO con todo!” SOCIAL MEDIA Isidro Salas: https://twitter.com/10ktacos José R. Ralat: https://twitter.com/TacoTrail * This episode was originally recorded on FIRESIDE .

There is something magical about combining ingredients to make a delicious plate. It's like creating a work of art with every meal. And, just like an artist, you can use different seasonings to create different flavors. For me though, the magic comes from watching others add a healthy dash of pepper, a muscle-memory pinch of salt, or blind handful of oregano to make magical plates. To watch others do it with a mental measuring spoon and be confident the food will come out mouthwatering. How do you describe that magic? How do you tell others about it in a way that makes their minds wonder there is both magic and method behind that? What is the magic behind that? Is it experience? Is it national origin? Is it gender? Is it regional? There is such a word, in Spanish, to describe that magical method. Its literal translation is Seasoning, which is SAZON. But Sazon has a more powerful meaning in our culture than just seasoning. Some may say that SAZON comes with a punch. Others may describe SAZON as a zing. It is the flavor that takes your taste buds on a journey. A journey they will never forget. Sazon is an emotional journey that involves chemistry, artistry and mental calculation within our hands. FACO Chipotle’s tortilla chip robot, Chippy, deliberately makes imperfect chip. https://www.foodandwine.com/news/chipotle-tortilla-chip-robot-chippy TAQUOTE You don’t always get the taco you want, sometimes you get the taco you need. SOCIAL MEDIA Isidro Salas: https://twitter.com/10ktacos José R. Ralat: https://twitter.com/TacoTrail * This episode was originally recorded on FIRESIDE .

On this episode we talk with Jason Stanford, former chief of communication and community engagement for the Mayor of Austin, Steve Adler. We speak to him about the Great Breakfast Taco War, the book he co-authored, Forget the Alamo, and other taco wars. We begin with José telling us how Texans take everything personally. Especially as it relates to food. That character trait or flaw, whatever you’d like to call it, occasionally causes a big to-do. One of those occasions occurred in February 2016. That’s when Eater.com writer Matthew Sedacca’s story about Austin being the birthplace of the breakfast taco. Many San Antonioans lost their minds and took to social media. A tongue-in-cheek Change.org petition to ban Sedacca from Texas was also published. Eventually, Eater quietly revised the text to state Austin popularized the breakfast taco. But the writer’s misunderstanding of the Texas staple remained. In his story, the journalist writes, “The recipe is simple: take a tortilla, and stuff with desired breakfast ingredients—eggs, processed yellow cheese, pork, etc.” Anyone who has glanced at a breakfast taco menu in San Antonio and South Texas knows this is untrue. The range is great, including carne guisada, barbacoa, pork chops. The diversity is greatness. Soon after, Texas radio stations got involved, TV stations threw in their hats too. Then the mayors got involved. The vitriol was palpable. Austin Mayor Steve Adler didn’t help things. He held rallies where he shouted the bona fides of Austin tacos and even in a fervor declared he would lead a march on San Antonio. It was never known if that claim was scripted but there were scripted takes on the breakfast taco war and other things. The person behind that was Jason Stanford. Stanford’s newsletter explained that San Antonio didn’t understand that Austin’s mayor was joking at the time. Like many of Austin’s moves, it was a PR stunt with a sprinkling of cynical humor. San Antonio was ultimately a punchline. FACO: “Remember The Alamo” is a phrase sprinkled with racism. It’s a dog whistle. TAQUOTE: “The odds always favor the tortillas like the salsa flavors of the taco.” SOCIAL MEDIA Jason Stanford: https://twitter.com/JasStanford Isidro Salas: https://twitter.com/10ktacos José R. Ralat: https://twitter.com/TacoTrail LINKS https://austin.eater.com/2016/2/19/11060078/breakfast-taco-austin-history https://www.change.org/p/city-of-austin-texas-exile-matthew-sedacca-from-texas-for-taco-negligence https://www.texasmonthly.com/the-daily-post/can-any-texas-city-claim-the-breakfast-taco-as-its-own/ https://www.vice.com/en/article/d7kxaj/the-real-texas-breakfast-taco-history-involves-cannibalism-ted-cruz-and-war https://www.amazon.com/Forget-Alamo-Rise-Fall-American/dp/1984880098 https://jasonstanford.substack.com/p/for-the-first-time-heres-the-real?s=w&utm_medium=web * This episode was originally broadcast on Fireside.

In our previous episode, we touched on the history of Cinco de Mayo. We also spoke a little more on the French and their ambitions to help, you know, Racistas del Sur, we mean the Confederacy. We also touched on the way some people celebrate this day, and dress up like a Mexican. This week, we’re discussing how to best celebrate Cinco de Mayo, how to celebrate the commemoration of the pivotal battle turned into a Corona and margarita-fueled drunk fest. It’s actually really easy. Our special guest this week is Memo Torres, director of partnerships and doer of de todo un poco at L.A. Taco. Que onda, Memo? FACO The Miami Marlins $25 deal for a game ticket, a beer, and two chicken tacos. The saddest chicken tacos on Mission-looking flour tortillas. https://twitter.com/MarlinsComms/status/1518998697463455745?s=20&t=JIflVjeXm3s6IRcEoJYjyQ TAQUOTE Taco greatness is within grasp. SOCIAL Isidro Salsa: @10ktacos José R. Ralat: @tacotrail Memo Torres: @el_tragon_de_LA/@el_tragon_de_los_angeles This episode was originally broadcast on Fireside.

The nineteenth century was a year of almost constant war for Mexico. One of those wars was against the French who invaded the country because Mexico’s president, Benito Juarez, refused to pay its debts to France. Secretly, though, the French dreamt of expanding their empire, installing a puppet ruler, and then marching northward to assist the Confederacy in the Civil War. Before that was possible, the French army needed to capture Mexico City. To do that, they needed to pass through Puebla. The invading forces, 6,000 strong, expected this to be easy. They did not expect to get their butts whooped by a band of 2,000 poorly outfitted Mexicans, mostly indigenous villagers and South Texas vaqueros, under the command of 32-year-old Gen. Ignacio Zaragoza. That skirmish is called the Battle of Puebla. It occurred on May 5, 1862. Its more common name is Cinco de Mayo, a minor holiday in Puebla, where it is commemorated with parades and reenactments. It’s not a federal holiday. It’s not Mexico’s Independence Day. In fact, Mexicans across the republic don’t even get the day off. North of the Rio Grande and across the globe it’s another story. Cinco de Mayo is as much about heroics as St. Patrick’s Day is about a holy man. Both are the result of well-executed campaigns that turned specific holidays into drinking amateur hour. But this isn’t an episode about vomiting on the steps of St. Patrick’s Cathedral—yes, I’ve witnessed that. This is about May 5, which Isidro and I call Cinco de Gringo. FACO Favor delivery app searching for Chief Taco Officer https://blog.favordelivery.com/now-hiring-chief-taco-officer-9a292e780706 TAQUOTE If you live life as if your next taco will be your last, one day you will be right! SOCIAL MEDIA Isidro Salas: @10ktacos José Ralat: @tacotrail LINKS https://www.caller.com/story/news/2018/05/14/significance-cinco-de-mayo-and-its-south-texas-connection/609369002/ https://www.texasstandard.org/stories/the-hero-of-cinco-de-mayo-was-a-texan/ https://www.history.com/topics/holidays/cinco-de-mayo https://news.utexas.edu/2016/05/05/cinco-de-mayo-and-the-battle-of-puebla-have-relevance-today/ https://vinepair.com/wine-blog/how-corona-made-cinco-de-mayo-an-american-holiday/ https://txglo.medium.com/the-texas-hero-of-cinco-de-mayo-ignacio-zaragoza-and-the-origins-of-the-celebration-8e1e3df27118 https://www.tshaonline.org/handbook/entries/fiestas-patrias-and-cinco-de-mayo

Is a burrito a taco? In this new season, we tackle this question. I know the answer, but 10,000 TACOS now has a new voice as of this moment. And this voice has a different answer to mine. We take this moment to introduce you to José Ralat. He is the author of American Tacos, A History and Guide. As the first of his kind, José is also the Taco Editor for the Texas Monthly. We are excited to have him on this show, and we hope you are too!

Growing up in East San Jose, hearing the phrase "Neighborhood Watch" had a different meaning. It meant watching out for one another. Yet in some cases, it meant watching out for the cops. Today on the show, we take you back to my college days when a FACO commented why he thought crime was high in the area where I grew up. His comment led me to explain what Neighborhood Watch means in Eastside San Jose. I also tell you a story of what led to me getting slapped and what came of that day. But more importantly, we end with why I think tacos come with two tortillas! TAQUOTE: "In our neighborhood, once we were accepted, once the taco truck became a fixture in our driveway, everyone seemed to have our back." If you've not heard of Clubhouse (a new Social Network), you should consider joining. But if you are on Clubhouse, please join our Club. It's called Taco Culture Club, and you can also find me at my handle - @10ktacos Download the app here Clubhouse (now open to Android users also). Please join go to www.tenthousandtacos.com or www.10ktacos.com - to our mailing list for the latest updates and be the first to be notified when we start offering merchandise – to help support the show. Follow us on Facebook, Instagram, and Twitter - @10ktacos Please let us know what you think of the show by sending us a note - comments@10ktacos.com

The announcement of the International Taco Council with discussion following. Panelists Isidro Salas is a proud son of a taquero and host of the 10,000 Tacos podcast. José R. Ralat is the Texas Monthly taco editor and author of American Tacos: A History and Guide. Serena Maria Daniels is the Detroit-based editor-in-chief of Tostada magazine and the president of the International Taco Council. Eddie Vega is a poet and educator in San Antonio, Texas. Diana Medina is a poet and educator in Los Angeles. Luis Silva and Antony Macias are Instagram influencers in Dallas-Fort Worth. Jeffery Merrihue is world-traveling gourmand, restaurant owner, and tour guide based in Santa Monica, Calif. Rodrigo Bravo, Jr. is radio host and producer in San Antonio. Amado Lopez is the taquero/co-owner of Casa Amado in Detroit. Memo Torres is a writer and director of partnerships at James Beard Award-winning news site L.A. Taco. Andrés M. Garza is a culinary anthropologist, chef, and the owner of Neighborhood Molino tortilleria in McAllen, a Texas border city in the Rio Grande Valley. Charlie Vela is a documentarian and composer in McAllen, Texas. Tami Thomsen is a music manager and the producer of the Taco Libre taco and music festival. Toby Wilson is a chef and taquero in Sydney, Australia. Alejandro Escalante is the author of La Tacopedia. All panelists are members of the International Taco Council. Also Heard Regino Rojas is the James Beard Award nominated owner of Revolver Taco Lounge in Dallas. Jorge is the owner of JMJ Gratification in Texas’ Rio Grande Valley. Elizabeth Velasco is the owner of ThatSoCuteShop in Los Angeles. Cesar Cano is a chef and culinary educator in Houston. Web and Social Media Handles International Taco Council — Twitter: @IntlTacoCouncil Isidro Salas — Website: 10Ktacos; Twitter: @10ktacos; IG: @10ktacos; FB: 10ktacos José R. Ralat — Website: texasmonthly.com/category/tacos; Twitter: @TacoTrail; IG: @tacotrail; FB: @tacotrail Serena Maria Daniels — Website: Tostada Magazine; Twitter: @serenamaria36, @TostadaMagazine; IG: @serenamaria36; tostadamagazine; FB: @tostada Magazine Eddie Vega —Twitter: @ElTacolico; IG: @eltacolico Diana Medina — Website: offtheclocker.com; Twitter: @offtheclocker; IG: @offtheclocker; FB: @offtheclocker Luis Silva – Website: foodie-munster.com; Twitter: @foodiemustertx; IG: @foodie_munster Anthony Macias — Twitter: @amdmmm; IG: @ant_eats214 Jeffrey Merrihue — Website: xtremefoodies.com; Twitter: @JeffreyMerrihue; IG: @jeffrey_merrihue Rodrigo Bravo, Jr. — Twitter: @mrbravo365; IG: @mrbravo365 Amado Lopez — Website: casaamado.com; Twitter: @casa_amado; IG: @mexicano_cocinero; @casa_amado Andrés M. Garza — Websites: www.neighborhoodmolino.com, www.andresmgarza.com; Twitter: @molino000; IG: @neighborhood.molino Charlie Vela — Twitter: @charlievela; IG: @charlievela Tami Thomsen — Twitter: @TamiT; IG: @tamtam2819 Toby Wilson — Twitter: TK; IG: @tobywilson, @ricostacotruck Links International Taco Council Manifesto: https://docs.google.com/document/d/1hMYk6FxSynCxBZvvx0s8CEQIFs34uxvIIo55jPBlioI/edit?usp=sharing. The True Story of National Taco Day by Gustavo Arellano: https://www.lataco.com/the-true-story-of-how-national-taco-day-was-invented-then-appropriated/ Detroit Chigona named inauguaral President of International Taco Council by Serena Maria Daniels: https://tostadamagazine.com/2021/09/16/detroit-chingona-named-inaugural-president-of-international-taco-council/ Taco Life on Clubhouse: https://ios.clubhouse.com/club/taco-trail-taco-life

What do we mean by a soft-shell fallacy? It’s a phrase used to describe tortillas and therefor tacos. And for many years it’s gone unchecked. Today on the show we give you our take as to why it’s a fallacy. Soft and shell are two contradicting terms. Yet not much is made of it. Simply put, tortillas are called tortillas and tacos are called tacos. There is really no need for translation. Why is this important? For thousands of years the process of making tortillas is considered sacred. It’s, in my opinion, disrespectful to all the women and men who do this daily to call them something other than its name. It is called a tortillas and it is freakin great. TAQUOTE: " Sometimes you have to taste the hottest salsa to find what’s cool!" If you've not heard of Clubhouse (a new Social Audio App), you should consider joining. But if you are on Clubhouse, please join our Club. It's called Taco Trail Taco Life “Breakfast Tacos”, and you can also find me at my handle - @10ktacos Download the app here Clubhouse Please join go to www.tenthousandtacos.com or www.10ktacos.com - to our mailing list for the latest updates and be the first to be notified when we start offering merchandise – to help support the show. Follow us on Facebook, Instagram, and Twitter - @10ktacos Please let us know what you think of the show by sending us a note - comments@10ktacos.com

Panelists: Andrea Aliseda is a Tijuana-born journalist living in Los Angeles. Andrés M. Garza is a culinary anthropologist, chef, and the owner of Neighborhood Molino tortilleria in McAllen, a Texas border city in the Rio Grande Valley. Anastacia Quiñones-Pittman is a first-generation Tejana and the executive chef of José in Dallas. Emmanuel Chavez is a chef and co-owner of Tatemó, a pop-up and molino-tortilleria. Edgar Rico is the executive chef and co-owner of Nixta Taqueria in Austin. Also heard: Evil Cooks is a taqueria and Mexican food pop-up owned by Alex Garcia and Elvia Huerta. Toby Wilson is the chef and owner of Ricos Tacos in Sydney, Australia. Diana Martinez is a food consultant. Karla Plancarte is the owner of Tortilleria Taiyari in the Netherlands. Web and Social Media Handles Andrea Aliseda — Website: www.andreaaliseda.com; Twitter: @alisedaandrea; IG: @andrea__aliseda Andrés M. Garza — Websites: www.neighborhoodmolino.com, www.andresmgarza.com; Twitter: @molino000; IG: @neighborhood.molino AQ Pittman — Twitter: @ChefAQPittman; IG: @aqpittman Emmanuel Chavez — Website: www.tatemohtx.com; IG: @dishwasher89, @tatemo_htx Edgar Rico — Website: www.nixtataqueria.com; IG: @nixtataqueria, @edgarrico Links Unlocking Nixtamal by Andrea Aliseda: https://www.epicurious.com/ingredients/what-is-nixtamal-article Masa Harina Is Good for Plenty More Than Making Masa by Andrea Aliseda: https://www.epicurious.com/ingredients/masa-harina-drinks-dredge-bread-article Nixtamalization Is the 3,500-Year-Old Secret to Great Tortillas by José R. Ralat: https://www.texasmonthly.com/food/tex-mexplainer-nixtamalization-is-the-3500-year-old-secret-to-great-tortillas/ You Put What in My Tortillas? Chefs Are Adding New Colors and Flavors to Masa by José R. Ralat: https://www.texasmonthly.com/food/chefs-adding-colors-flavors-tortillas/