Mexican butchers sell thin, salted, super-long strips of beef for tasajo, you can improvise with top sirloin sliced and salt-cured for a couple of days.
This guacamole is extremely straightforward, even plain. Not very hot, and not very much cilantro. It’s all about the avocados—the way guacamole should be.
When we started asking about our staff’s favorite Easter memories, we were surprised to learn of such far-reaching traditions as crawfish boils, Mexican chorizo, and … matzos?
