Get your Carolina-style slaw dogs, Italian dogs, rippers, cremators, Hatch chile dogs—made with artisanal, natural-skin, small-production franks imported from New Jersey. En savoir plus .
Get the mole sampler and spend the evening comparing Oaxacan black mole with mellower mole Poblano; with the spicy, smoky mancha manteles; or with the signature mole de los dioses. En savoir plus .
Try the Rotgut Mekong whisky, stinky natural Gamays from the Loire, fearsome yet delicious nam prik, or pounded salads from the area around Chiang Mai. En savoir plus .
Favorite: The long-steamed pastrami, dense, hand-sliced and nowhere near lean, has a firm, chewy consistency, a gentle flavor of garlic and clove, and a clean edge of smokiness. En savoir plus .
Don’t miss the Guadalajara-style birria: roasted kid hacked into chunks and served in a strong consommé that tastes like amplified pan drippings. En savoir plus .
Head to a deserted parking lot late at night and wait for the appearance of the Kogi truck, from which you will soon purchase enormous, great-tasting plates of Korean short-rib tacos. En savoir plus .
Raul Ortega might personally hand you a taco, ask if you want to try a plate of ceviche or aguachile. His signature tacos dorados de camaron, fried tacos with shrimp, are just too formidable. En savoir plus .
