Taqueria & Cantina
Guess who got their Birria Quesadillas?! 😆
I waited until after dinner hours to post so don’t be mad at me for taunting!
Is my child really trying to argue with ME over how to make her favorite food, queso birria tacos?! 😳
The nerve! 😆
I think she’s just instigating me so I’ll make them for her tonight.
On Mexicans, Anthony Bourdain wrote this:
Americans love Mexican food. We consume nachos, tacos, burritos, tortas, enchiladas, tamales and anything resembling Mexican in enormous quantities.
We love Mexican beverages, happily knocking back huge amounts of tequila, mezcal, and Mexican beer every year. We love Mexican people—we sure employ a lot of them.
Despite our ridiculously hypocritical attitudes towards immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, and look after our children.
As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers. Some, of course, like to claim that Mexicans are “stealing American jobs.”
But in two decades as a chef and employer, I never had ONE American kid walk in my door and apply for a dishwashing job, a porter’s position—or even a job as a prep cook. Mexicans do much of the work in this country that Americans, probably, simply won’t do.
We love Mexican drugs. Maybe not you personally, but “we”, as a nation, certainly consume titanic amounts of them—and go to extraordinary lengths and expense to acquire them. We love Mexican music, Mexican beaches, Mexican architecture, interior design, Mexican films.
So, why don’t we love Mexico?
We throw up our hands and shrug at what happens and what is happening just across the border. Maybe we are embarrassed. Mexico, after all, has always been there for us, to service our darkest needs and desires.
Whether it’s dress up like fools and get passed-out drunk and sunburned on spring break in Cancun, throw pesos at strippers in Tijuana, or get toasted on Mexican drugs, we are seldom on our best behavior in Mexico. They have seen many of us at our worst. They know our darkest desires.
In the service of our appetites, we spend billions and billions of dollars each year on Mexican drugs—while at the same time spending billions and billions more trying to prevent those drugs from reaching us.
The effect on our society is everywhere to be seen. Whether it’s kids nodding off and overdosing in small town Vermont, gang violence in L.A., burned out neighborhoods in Detroit—it’s there to see.
What we don’t see, however, haven’t really noticed, and don’t seem to much care about, is the 80,000 dead in Mexico, just in the past few years—mostly innocent victims. Eighty thousand families who’ve been touched directly by the so-called “War On Drugs”.
Mexico. Our brother from another mother. A country, with whom, like it or not, we are inexorably, deeply involved, in a close but often uncomfortable embrace.
Look at it. It’s beautiful. It has some of the most ravishingly beautiful beaches on earth. Mountains, desert, jungle. Beautiful colonial architecture, a tragic, elegant, violent, ludicrous, heroic, lamentable, heartbreaking history. Mexican wine country rivals Tuscany for gorgeousness.
Its archeological sites—the remnants of great empires, unrivaled anywhere. And as much as we think we know and love it, we have barely scratched the surface of what Mexican food really is. It is NOT melted cheese over tortilla chips. It is not simple, or easy. It is not simply “bro food” at halftime.
It is in fact, old—older even than the great cuisines of Europe, and often deeply complex, refined, subtle, and sophisticated. A true mole sauce, for instance, can take DAYS to make, a balance of freshly (always fresh) ingredients painstakingly prepared by hand. It could be, should be, one of the most exciting cuisines on the planet, if we paid attention.
The old school cooks of Oaxaca make some of the more difficult and nuanced sauces in gastronomy. And some of the new generation—many of whom have trained in the kitchens of America and Europe—have returned home to take Mexican food to new and thrilling heights.
It’s a country I feel particularly attached to and grateful for. In nearly 30 years of cooking professionally, just about every time I walked into a new kitchen, it was a Mexican guy who looked after me, had my back, showed me what was what, and was there—and on the case—when the cooks like me, with backgrounds like mine, ran away to go skiing or surfing or simply flaked. I have been fortunate to track where some of those cooks come from, to go back home with them.
To small towns populated mostly by women—where in the evening, families gather at the town’s phone kiosk, waiting for calls from their husbands, sons and brothers who have left to work in our kitchens in the cities of the North.
I have been fortunate enough to see where that affinity for cooking comes from, to experience moms and grandmothers preparing many delicious things, with pride and real love, passing that food made by hand from their hands to mine.
In years of making television in Mexico, it’s one of the places we, as a crew, are happiest when the day’s work is over. We’ll gather around a street stall and order soft tacos with fresh, bright, delicious salsas, drink cold Mexican beer, sip smoky mezcals, and listen with moist eyes to sentimental songs from street musicians. We will look around and remark, for the hundredth time, what an extraordinary place this is.
Flor de Calabaza y Nopales = Dinner
That pineapple habanero salsa though 🙌🏽👌🏽🤤🥴❤️
Who’s ready for tacos and mezcalitas 😍🍹🙌🏾
Asada con watermelon pico de gallo 🤤 So refreshing in this heat 🔥 🔥 🔥
Poblano, cebolla, serrano & queso arepas con avocado ❤️
Birria Ramen 😋 I apologize in advance for not sharing….YET!
Torrie has always had the best aprons until now! This apron is handmade by women in Guatemala and it’s my absolute fave! You can purchase one, coffee or many other items from Hands of Grace Guatemala . The money will be used to build schools, wells and benefit many families with basic needs. The founders are dear friends of mine that were at one time Hamilton County residents before uprooting their lives to live in Guatemala and do this amazing work they were called to do. Check them out!
And this quaint little air bnb we’re cooking in can be yours for a fun weekend! Located downtown Cicero and walking distance to all your favorite spots!
Demo Day ☝🏾!
Demo Day ☝🏾!
While we are saddened by the recent closing of Cicero Coffee Company after almost 30 years, it has opened a door for Bien Mexicana to have a Taqueria FINALLY!
I’ll keep you all updated through social media.
Food AND cocktails coming soon!
Sometimes you forget how far you’ve come because you’re always onto the next big thing. I don’t think we spend enough time congratulating ourselves on the success we’ve already had and the time and effort we’ve invested in our dreams.
The past couple years have been a blessing and a huge testament to my character during tough times, but back to the future because bigger things are coming very soon!
I’m taking tamales orders for Thanksgiving now.
Pork by the dozen only - $36
Pick up in Cicero Wednesday
I’ll be selling tamales this weekend!
Pork, chicken verde and rajas con queso.
Text orders to 317-672-8797
Pick up in Cicero.
Don’t forget to RSVP for bilingual, sunset yoga at Saxony Beach Thursday 8/19 at 7pm.
Free yoga and Bien food provided by Yelp Indy
Only a few yoga spots remaining.
Check out these 7 free events to highlight Hispanic, Latino owned Indy businesses Our partners at Yelp Indy are bringing back their Cultura Club again.
BIEN Mexicana in the news again 🥰
Luckily, I didn’t have to be on camera this time!
There are a few spots remaining for bilingual, sunset yoga at Saxony Beach.
Block Party tonight @ 5
Live band, food trucks.
13716 Thistlewood Dr West Carmel
All are welcome
Make sure you RSVP to our sunset, bilingual beach yoga at Saxony on August 19th @ 7pm.
Registration is only open to the first 200 people! ❤️
Free yoga session by the hot room and free BIEN food sponsored by Yelp!
UPDATE: Actually we’re all good!! So anyone just dying to give that food truck life a try?! 🤣 Now is your chance, I need help 10-5 tomorrow. You’ll have fun, make some money and be off before the July 4th fun begins.
Let me know 🙏🏽
Event is Urban Vines Winery.
Just two of your fave, local entrepreneurs cooking up some ideas ❤️ Mark your calendars for Saturday, July 17th Co-hosted by . You definitely don’t want to miss being a part of this collaboration! and my businesses have been very, very blessed and we’re taking opportunities to give back! Gracias a Dios 🙏🏽 Loves you and I’m excited to work with you again! torriehattaway
Schedule for the week!
ANOTHER LOCATION CHANGE FOR THIS WEEKEND!! Today VFW Noblesville 5-8. Tomorrow (6/19) Finch Creek Fieldhouse 4:30-7
CHANGE OF PLANS TONIGHT!
VFW Noblesville 5-8
The crew ♥️ Love having my daughter, Emilia and her friend helping Brenda and I in the truck.
How it’s made. Salsita!!
Here is where you can find us this week!
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