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Chef Danny Mena of La Loncheria and Hecho en DUMBO joins us this week. We’re talking about Mexican food in NYC, how Mexican cuisine adapted and evolved through centuries of immigration and colonialism, the question of “authenticity”, and Danny’s role as a partner at Mezcales de Leyenda. We tasted through mezcal from Durango, Guerrero, Oaxaca, and their Pelotón de La Muerte. NOTE: This episode is best enjoyed with Tacos al Pastor and a glass of mezcal.
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