Scenes From The Tour
Birria, eaten the way it should be: standing, dripping, and spicy.
Cochinita pibil, cold beer, and a mezcal sidecar. The Yucatán stop in one photo.
Professional conduct, always.
Tasting starts before the glass.
Mexican vermouth nightcap. The group always ends up toasting.
Small-production Mexican wine, chosen to pair with the food, not overpower it.
Light, chillable reds, made for tacos.
When the tacos arrive, everything else pauses.
Birria, carved to order.
Al pastor. No explanation needed.