Stock your fridge and pantry with these 12 products made by Twin Cities restaurants Many food and drink makers turned to retail to boost pandemic sales. January 19, 2021 9:56am Text size Copy shortlink:
When a critically acclaimed fine dining restaurant closes because of a pandemic, you replace it with a market.
That s what Jami Olson, the restaurateur behind Popol Vuh, figured out when she and co-owner and chef Jose Alarcon decided last summer not to reopen their intimate Mexican-inspired restaurant in northeast Minneapolis.
Instead, they replaced it with Vivir, a casual cafe with a strong takeout element and a selection of home goods and Mexican treats.
5 best things our food writers ate in the Twin Cities this week Food writers Sharyn Jackson and Rick Nelson highlight the favorites of their weekly dining experiences. December 11, 2020 11:38am Text size Copy shortlink:
Since opening Nico s Taco & Tequila Bar in Minneapolis about seven years ago, Alejandro Victoria has had a dream. His food always emphasized the Indigenous ingredients and flavors of his Michoacan culture, but the tortillas he used, while made by small businesses in Minneapolis, were not the ones he remembered so fondly from his childhood in Mexico, where his father was a corn farmer. When I would sit at grandma s clay oven, she would give me breakfast of just a tortilla with rock salt, and when she rolled it the salt would melt right into the tortilla, he recalled. The No. 1 thing I want to do when I go back to Mexico is have a tortilla with salt. (No. 2 is tequila, he added.)