“Where I grew up, on every corner you saw tendejones [makeshift food stands]. When you need the money, you slaughter the animal and make cochinita pibil or escabeche. Everybody sells food.” — Tendejon de la Calle chef Mateo Granados, explaining his history, growing up in the Yucatan, to the Chron in a new profile. Granados, as we’ve mentioned, is soon opening his own Yucatan restaurant in downtown Healdsburg. [Chron, Earlier]
