So secret, he says, that when he filmed a segment on his birria for Vice Munchies recently, and they needed the recipe in order to prepare the food before filming, he gave them the wrong thing. So secret, he tells Brooklyn Magazine, that only two people alive know all of the ingredients. Galindo Maria makes his version from beef shank, which he slow-cooks using a secret family recipe. ![]() There are many very good things to eat at Nenes - the enormous carne asada burritos should not be overlooked - but the core of the menu is the birria, the saucy stew that is having a serious moment these days. And now Nenes has expanded into Park Slope where it has opened its lates outpost on Fourth Avenue. So when a buddy offered him space for a tiny kitchen in his Irving Avenue bodega, Galindo Maria said why not, and jumped into the taco business with Nenes. The jobs that were available were all pretty miserable. ![]() ![]() Here’s the origin story: in February of 2020, Galindo Maria, who grew up in Bushwick and spent most of his professional career cooking at high-end places like Ai Fiore and Jean-Georges, went to visit his family on their farm in Puebla, Mexico for what he thought was just a quick break from the city.Ĭovid had other plans, of course, and when Galindo Maria was finally able to return to Brooklyn, the restaurant industry had totally changed. Nenes Taqueria, which first opened in the back of a Bushwick bodega in the fall of 2020, and then opened its own place on Starr Street, was born not so much as a “pandemic project” as an act of desperation by chef and co-founder Andrés Tonatiuh Galindo Maria.
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