
Mother Prepper swims Puerto Rican, Cuban, and Mexican currents at the next Monday Night Foodball
Stephanie Xiques’s culinary inheritance is the ropa-birria. That’s a taco built upon a crispy but pliable tortilla formed from garlicky green plantain masa. It swaddles an alloy of Mexi-Cuban shredded beef and molten Monterey Jack, dipped in a brick-red …