If you haven't committed to a sit-down meal at Cala yet (and you totally should), make the time to visit their no-reservation-required taco stand in the back of the restaurant. Open weekdays for lunch starting at 11am, Tacos Cala offers a daily array of Mexico City-style tacos guisados, or homestyle stews. Our favorite is the pork adobo tacos, with chunks of pork shoulder that are browned and braised until tender in a spicy, smokey red salsa. We love it so much, we got the recipe (and it's surprisingly easy).
Portero Hill’s oh-so-Instagrammable brunch hotspot, Plow, has some of the best potatoes in the city. Hand-mashed and sprinkled with rosemary and thyme, the crispy side dish makes braving the brunch line totally worth it. Even better, now you can get plowed at home and cook these babies up whenever you want. Just follow this easy recipe.
Cheese dumplings mean next-level decadence. But when served with spicy cilantro and jalapeño pesto, you'll want to devour them by the platter.
There's something about masala chai that just warms our hearts, and we can't think of a better blend than the spiced goodness being served at Oakland's Juhu Beach Club. Now you can get the same feeling at home with the JBC official recipe. Feel free to add bourbon or dark rum for a treat!
It's no surprise that El Techo de Lolinda's chicharrones de carne are the stuff of legend. While inspired by Latin street food, these crispy morsels are not your basic sidewalk cracklins—El Techo's chicharrones are roasted and fried chunks of pork shoulder, and taste best when shared with your friends over a long (and margarita-filled) evening. Bottoms up.
Though they're officially called 'toasted raviolis' on the menu at new Marina eatery Spaghetti Bros., these delicious pockets of pasta and cheese are actually deep-fried. According to Chefs Erik Lowe and Aaron, they're a St. Louis specialty, and they taste very similar to fried mozzarella sticks (in the best way possible). There's some leg work involved in making these at home— the ravioli dough and marinara sauce are both made from scratch— but you'll savor every moment. Try it out over the upcoming three-day weekend.