From Our Editors
The chefs at Papi Chulo’s Mexican Restaurant get to work early every morning, firing up griddles to craft Mexican breakfast omelets and tacos. They continue to make breakfast dishes throughout the day, but switch gears to begin seasoning carne asada, pastor, and chicken to fill enchiladas, fried burritos, and tacos. As in any traditional taqueria, meats also include beef tongue, tripe, and carnitas, shredded pork generally stewed in coriander, onions, and lime. Straws dip into glasses of freshly squeezed orange juice, and Mexican sodas cool hands like a job prodding snowmen to see if they are magic.