My first bite of the pibil taco made me a believer. Not just in the traditional Mexican dish, made with tender, slow-cooked pork shoulder that sings with a bright flavor of orange marinade, sweet pickled onions, and chile de arbol sauce and topped with a crunchy mix of cabbage, radishes, carrots, green onions, cilantro, and lime juice in a warm flour tortilla. And not just in Vitamin T, my taco's birthplace and chef Aaron May's new restaurant concept, in which he makes good on Mexican street food...full story
PHOTOS BY JACKIE MERCANDETTI
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