The first Mexican taco stand to get a Michelin star is a tiny business where the heat makes the meat

The first Mexican taco stand to get a Michelin star is a tiny business where the heat makes the meat |

“The secret is the simplicity of our taco. It has only a tortilla, red or green sauce, and that’s it. That, and the quality of the meat,” said Rivera Martínez. He’s also probably the only Michelin-starred chef who, when asked what beverage should accompany his food, answers “I like a Coke.” Thousands of time a day, Rivera Martínez grabs a fresh, thinly sliced fillet of beef from a stack and slaps it on the super-hot steel grill; it sizzles violently.

Not that you really would want to eat inside the tiny taco restaurant. The heat on a spring day is overwhelming. Muñoz’s son, Alan, who was waiting for a beef taco alongside his father, noted “this is a historic day for Mexican cuisine, and we’re witnesses to it.”

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