We went out of the studio and deep into taco territory this week at the Tacos & Tamales Festival with the legendary Leticia “Letty” Mitchell, chef and owner of Letty's de Leticia's Cocina, Leticia's Cocina & Cantina, and the new seafood-forward Carmelita's Mar Y Tierra.

On Today’s Menu:

🌮 From hand-pressed tortillas to birria ramen, Letty shares:

• Her Las Vegas food journey — from 1964 to opening restaurants in a pandemic

• The real markers of great Mexican food (spoiler: yellow cheese is a red flag)

• Why tacos should be layered, juicy, & impossible to put down

• What makes her Cuban sandwich & nopales fries must-orders

• The untold history of El Sombrero Mexican Bistro, Las Vegas’ oldest Mexican restaurant

• Birria, tradition, social media hype, & the art of feeding your soul
  

👀 Plus:

• What defines bad Mexican food

• Late-night tacos as cultural currency

• John’s food nerd moment about seared hot dogs (...yep)

• A surprise pasta alla via appearance on Letty’s menu

• Her go-to spots when she’s not in her own kitchen

📍 Support Letty’s at:

• Letty's de Leticia's Cocina Downtown

• Leticia's Cocina & Cantina

• Carmelita's Mar Y Tierra on Charleston
  

Questions, comments, hate mail? Email us at [email protected]!

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