Vitamina T is the new cookbook from Fermín Núñez (chef of Suerte, Este, and Bar Toti in Austin) and Jorge Gaviria of masa company Masienda. This amazing book does exactly what it says, offering a deep dive into Mexico’s legendary “T” foods: tacos, tortas, tamales, and so much more. In this episode, we talk about heirloom corn, street food as serious cuisine, and how the pair wrote one of the year’s most exciting Mexican cookbooks.
\nAlso on the show, we have a great conversation with Tommy Hunt about restaurant operations and the brand-new spot that is the buzz of New York City: Dean’s.
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\n00:00 – Burning It On Purpose: A New Mexican Home-Cooking Mentality\n00:12 – Cosme, Corn Husks, and Catching Up with New York\n03:16 – From Masa to Vida Mexicana: Writing the Sequel Cookbook\n05:19 – Entering the Taco Canon (and Updating It)\n08:09 – Shooting Mexico: Tortas in the Airbnb and Tortas in the Street\n11:24 – The Architecture of a Great Torta (and the Magic of Laminada)\n13:39 – Reading a Trompo and Talking to Taqueros\n18:21 – Quesabirria, Birrieria Zaragoza, and Offal Lines in the Sand\n21:45 – LA Taco Fieldwork and the Ditroit Taqueria Crew\n23:35 – Running a Restaurant Group and Seeing Your Food Reflected Back\n24:54 – Where Home Cooks Go Wrong with Mexican Street Food \n36:02 – From the Pass to the Floor: Who Really Runs the Room? \n39:15 – Hawksmoor, New York, and Learning the City Before You Open \n43:48 – Why Should New York Care About Your London Hit? \n48:24 – The New British Wave: Dishoom, Gymkhana, Ambassadors… and Risk \n55:02 – Fixing Jupiter’s P&L Without Killing Its Soul \n58:59 – Labor, Tipping, and Why No One Wants to Be a Manager \n63:47 – What a British Pub Means in the West Village \n67:50 – Pints, Pork Scratchings, and Triple-Cooked Chips: The Dean’s Menu \n73:39 – Why Pubs Are Having a Moment in America \n76:35 – Taste Check, Operations Edition
","author_name":"Matt Rodbard & Aliza Abarbanel"}