The traditional practice connects Chef Manjarrez to Mexico even when he isn’t there.
Taco Santo is one of a small number of places in New York City preparing masa — or corn flour dough, to Mexicans — from scratch, and one of an even smaller number making that masa from dried corn rather than an instant mix.
The newest taqueria on the block (specifically Union Street in Park Slope) is Taco Santo. They’ll be joining us at Good Spirits on February 13 in collaboration with Barrow’s Intense Ginger Liqueur to serve lobster tacos and a thoughtfully paired cocktail.
The Palo Santo chef gets into the Western swing.
Borough food pros love local food — but also scour the globe for ingredients and inspiration.
Vineyards in Brooklyn’s backyard have bottles to pair with whatever you’re sinking your steak knife into.
Almost a century after its founding, one company still thrills city coffee cups.
How inadequate upstate infrastructure is hobbling local livestock.
Stepping into Palo Santo is like stepping into an art installation. The tables and bar counter hold pebbles, coins, corks, chiles, rusty nails and…