Tacos de Barbacoa, Cantina Laredo

Beef brisket is roasted slowly until tender, and then it’s placed into two warm corn tortillas to make these classic street-style tacos. Cilantro and slivers of marinated red onions add bite and a little acidity, and a side of rice and savory black beans makes this a hearty lunch.

Suggested Next Read

Next Stop: Locally Made Raw-Milk Cheese?

Next Stop: Locally Made Raw-Milk Cheese?

With raw milk entering the local ecosystem, raw-milk cheese can’t be far behind. In his new book Tyler Florence Fresh ($35, Clarkson Potter, 2912), the Food Network chef/author/winemaker makes a case for unpasteurized cheese:

DTLV

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