What food would you say is your specialty?
I grew up on taquitos, carne asada, and al pastor — the kind of food that doesn’t need a recipe, just rhythm.
There was this spot we used to hit when I was a kid, El Taurino.
On the walls, you’d see the matador frozen mid-move, the bull right in front of him — a dance of danger and grace.
The place was packed every time — Koreans, Hispanics, African-Americans, white folks — everyone chasing that same smoky flavor.
Maybe that’s why Mexican food always felt like home to me.
It’s simple but alive.
Throw some meat on the grill, chop it, hit it with cilantro and cebolla, warm up a tortilla — boom, done.
No measuring, no pretense.
Just smell, heat, and hunger.
That’s my specialty.
The easy kind of food — the kind that brings people together without needing to say much.
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