Michael Cera is one of the owners.
The lamb is rubbed with adobo sauce, enveloped in banana and avocado leaves, and left to steam slowly for six hours.
It's only available tomorrow through November 9.
"The brazenness of this ring was astounding."
The biggest takeaways that the New York chef will apply to his own version of the iconic street food.
"Taco Bell is Mexican-inspired. U.S. Taco is American-inspired."
"This is a decision that we, ultimately, had to make for ourselves."
Coming this spring.
He's making tortillas in-house.
More tamales than you can shake a stick at.
Churros would have been another story altogether.
Beef-heart ceviche, rotisserie chicken, and lots of tacos, of course.
Plus: It's marinating pork shoulder in beer broth.
Plus: Pete Wells talks tacos, and more, in this week's roundup.
La Cenita, Taquitoria, Sembrado, and more.
It was actually his pastry-chef wife, Lauren, who perfected the recipe.
We spoke to the French chef about his new Latin America-inspired restaurant.