The Pobres Tacos specialty is “quesabirrias,” a meat-packed quesadilla/taco hybrid filled with mozzarella and the spicy beef stew that chef Janet Gonzalez says she learned from her mother back in Nayarit.
that chef Janet Gonzalez says she learned from her mother back in Nayarit.
“My mom emigrated from Mexico in 2004 with me and my brother,” co-owner Brissa Suarez says. “Financially, we’ve never been OK. So it’s just a humble name we thought up.”and she’ll snatch a handmade corn tortilla from a stack, staining its edges a rusty yellow with thebroth. Flat on the griddle, the tortilla receives a sprinkle of cheese and a fat dollop of shredded bone-in beef shank.
“She’s a great sushi chef,” Suarez says. “But nobody is going to hire a Mexican, female sushi chef. Even if they like her work, they want someone Japanese or male behind the bar.”
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