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Tinga's New-Wave Tacos
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Anne Fishbein
masa for handmade tortillas at Tinga
Need a visual aid for your print edition? Jonathan Gold visits Tinga. ("The cochinita pibil, pork traditionally wrapped with Seville orange and spices in a banana leaf and cooked in a pit, is crisp and delicious, served with the proper pickled onions, but clearly spice-rubbed and slow-roasted, as if the recipe might have come out of Gourmet.") Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "New-Wave Tacos: Tinga is the latest in a refreshing trend."
