For some time now, I have been obsessing, much to the delight of my son's nanny, who originally hails from Mexico City, to make a prefect taco.
Fresh corn tortillas, made from scratch pico de gallo, salsa verde, salsa roja, crema mexicana and queso fresco on top of grilled steak or fish.
I am talking Mexico City brother. The real thing. The way it is served from thousands of cantina's in Mexico. I have seen chef shows on TV and YouTube, called her people in Mexico and begged them for original recipes, drove to Mexican grocery stores in Detroit and Pontiac for authentic spices
I am not even close. Roy Choi of Kogi BBQ in LA understands my quest for a perfect taco and also how to turn an ordinary business into an extraordinary one.
