585: Taqueria Ramirez Is New York’s Favorite Taco

It was really amazing to have Enrique Olvera in the studio. Olvera is the acclaimed Mexican chef behind Pujol in Mexico City, Cosme in New York (celebrating its 10th anniversary), and other acclaimed restaurants around the world. In this episode, Enrique shares his honest thoughts on how a global chef stays fresh, especially in the highly competitive restaurant scenes of New York and Mexico City. We also talk about the business of restaurants, which is always a hot topic with those running them. Also on the show, we catch up with Ken Concepcion, from the terrific Los Angeles bookstore Now Serving. We discuss the busy spring season and what types of books Ken is most excited about. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hawa Hassan is a chef, the founder of Basbaas Foods, and the author of the James Beard Award–winning cookbook In Bibi's Kitchen. She’s spent the past several years writing an ambitious new book, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War, and we had her in the studio to talk about her research and reporting process. Also on the show we have a great conversation with Maryam Jillani talking all about her amazing debut cookbook, Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. Read more:Hawa Hassan Shares the Spicy Somali Pasta [Vogue]Maryam Jillani: TASTE Cook In Residence [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Is Scarr’s the best pizza in New York? Some may debate this, but if you ask anybody in the industry, Scarr Pimentel’s shop on Orchard Street takes the prize. In this episode, Scarr joins us in the TASTE studio to talk about his deep NYC pizzeria history, his dedication to ingredients (to an extent many may not recognize), and his new cookbook, The Scarr’s Pizza Cookbook.Also on the show, we have a great conversation with Craig Mod. Craig is a prolific writer, photographer, and author of a terrific new memoir, Things Become Other Things. Craig’s walks around rural Japan are legend, and we talk about how walking allowed him to tap into a much deeper story. This interview was recorded live at Rizzoli Bookstore in New York City, and part of our ongoing live interview series with the bookseller.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Giovanni Cervantes and Tania Apolinar are partners in life and in two amazing New York City taquerias: Taqueria Ramirez in Greenpoint and Carnitas Ramirez in the East Village. Formerly professional photographers, the duo is dedicated to making some of the most delicious tacos in New York’s ever-expanding scene, and it’s so fun to have them on the show today to talk about how it all happens.And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The Observer's Guide to Japanese Vending Machines, coffee drinks with fruit at Not As Bitter in the East Village, How to Cook the Finest Things in the Sea, Wenwen in Greenpoint is sprinkling the Taiwan dust. Also: A great new Substack, NONGLUTEN, tackles gluten-free cooking in a cool way, the Americano Bianco at Bar Americano is our spring drink.      Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. Read more:Taqueria Ramírez Brings a Mexico City Specialty to Brooklyn [New York Times]Our Gluten Rumspringa [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our friend Jamie Oliver returns to the show, and we could not be happier to talk with him about so many things. He’s currently appearing on Netflix as part of the Chef’s Table: Legends series. In addition to the Netflix show, he will be launching his 10 Cooking Skills for Life platform in the United States, a free curriculum available for schools and organizations that is designed to teach young children all the skills they need to cook.  For those who didn’t grow up watching food TV, here’s the deal. Jamie pioneered a form of food television that brought cameras into the home in a way not previously seen. When The Naked Chef debuted on BBC Two in the UK and the Food Network in the United States in 1999, home cooking on TV was a stand-and-stir affair. Here, a young and floppy Oliver was cooking real food from a cool East London flat, talking viewers through the relative simplicity of making dinner.Oliver has gone on to write numerous cookbooks (selling 50 million in the UK alone) and create food television that expanded beyond cooking, producing documentaries about the sugar industry and school lunches that transitioned his work from dude food evangelist to heartier activism. We really enjoyed this talk with Jamie Oliver.Also on the show, we have a great conversation with Jake Cohen. Jake’s a talented cookbook author and most certainly in the modern social media mix. We talk about Jake’s really cool new cookbook club with Allstora, and the May selection: Ottolenghi Comfort by Yotam Ottolenghi.  See more:Jake Cohen's Cookbook Club [Allstora]New York’s Buzziest Bakery with Shilpa & Miro Uskokovic [Apple]Yotam Ottolenghi Stops By! [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It was really fun having Michele Norris in the studio. Michele is the host of the great podcast Your Mama’s Kitchen and the founder of the Race Card Project. A respected journalist, Michele cohosted National Public Radio's evening news program All Things Considered from 2002 to 2011 and was the first African-American female host for NPR. In this episode, we talk about Michele’s journalism career and what draws her to stories in the food orbit. Also on the show, we have a great talk with cookbook author and artist Erin Gleeson. Erin is behind the best-selling Forest Feast series, and she’s the author of a really cool art book: The Watercolor Feast. It’s a guide to painting fruits, vegetables, and flowers, and it leads to a great conversation about Erin’s career and why more of us should buy a set of watercolors and just paint. And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Bayou Saint Cake, potato salad in the gumbo at Parkway in New Orleans, I Leave It Up to You is a great food novel. Also: Sinners, taste testing the hot new “protein” bars of the moment, David and Hormbles Chormbles, Big Night’s big expansion, and checking out Kung Fu Bros Dumplings on the westside of Detroit.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s the return of a special video podcast series: Food Writers Talking About Food Writing. It’s available on the TASTE YouTube channel, so make sure to subscribe. Every couple of weeks, cohost Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our next guest is Kat Kinsman, executive features editor at Food & Wine. Kat is an absolute legend in the game and has been at the center of food media for nearly two decades. In this episode, we talk about Kat’s journalism career, her current media diet, and some favorite stories we’ve been reading lately. We also played “What would you pitch 1997 Graydon Carter?” That is, Kat considers her dream no-budget reporting assignment. It’s a deeply personal conversation, and you should check it out. Featured on this episode:Subscribe to TASTE [YouTube]A Shadow Hanging Over Europe: ‘A Taste of Italy’ From New Jersey [NYT]“Not Too Sweet” or Too Sweet to Fail? [TASTE]Where’d You Go, Chef Rocco DiSpirito? [Food & Wine]Do You Eat Clockwise, Top-Down, or Bite-By-Bite? [Best Food Blog]Tinfoil Swans [Apple] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today is all about ice cream, and we have two guests who know the business inside and out. Tyler Malek is the cofounder and head chef of Salt & Straw, a cult-followed ice cream chain with scoop shops across the country. Based in Portland, Oregon, Salt & Straw is known for churning out the most imaginative ice cream flavors around. In the new cookbook America’s Most Iconic Ice Creams, Tyler takes a look at the classics with fresh eyes, then branches out into new territory. Aliza had so much fun having Tyler in the studio to nerd out on ice cream, from hitting up vanilla geneticists to building “flavor trinities” in each scoop. Also on the show, we catch up with Pooja Bavishi. Pooja is the founder and CEO of Malai, a South Asian–inspired ice cream company based in Brooklyn, and she’s one of the sharpest founders in the ice cream game. We talk about Pooja’s big idea for Malai and dig into her debut cookbook. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We love catching up with Nicole Rucker. She’s a Los Angeles–based chef and owner of the wildly creative pie shops Fat + Flour. She’s also the author of a new cookbook, which covers some of the iconic pies at the shop and so much more. In this episode, we catch up about her favorite Los Angeles restaurants, have a blast debating fruit fillings, and cover all the big decisions a home baker needs to make.Also in the episode, we have a terrific conversation with Shaily Lipa. She’s the author of a really cool new cookbook, Yassou: The Simple, Seasonal Mediterranean Cooking of Greece. We talk about all the foods she ate traveling through Greece while growing up and so much more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See more:This Is TASTE 40: Nicole Rucker [TASTE]The Founder of Fat + Flour Busts the Biggest Baking Myth [LA Times]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The meme can be funny, biting, poignant, and oftentimes ubiquitous. Eli Sussman, a talented chef and cookbook author, has mastered the art of the culinary meme with his IG account, @TheSussmans. Eli is a proud Michigander, and on this special episode, we talk about the state’s bounty and how Michigan’s sustainably farmed, artisanal spirits brand Thatcher's Organic Artisan Spirits is channeling the state’s produce in its line of liqueurs. We discuss how Eli mixes and cooks with Thatcher’s, and we go over some of his favorite Michigan restaurants.Also on the show is a fun conversation with Matt DeLong. Matt leads Thatcher’s commitment to organic ingredients and sustainable practices as well as its unique portfolio of flavors. We talk about the process of flavor development—and how hibiscus is actually quite versatile in the kitchen.This episode was supported by Thatcher’s Organic Artisan Spirits. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.