After nearly two years of shutdowns, border closures and supply challenges, chef Priscilla Curiel decided to move her popular Michelin-recognized taco shop to the heart of San Diego. “I wish the pandemic never happened. But I mean, you want to look and take something positive out of something negative,” Curiel said. “Like [from] the storm comes the rainbow afterwards.”
In an effort to help their audience of at-home cooks be more environmentally friendly, digital magazine Epicurious will no longer share recipes made with beef.