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4.2.25 Tacos, Truths, & Tequila Dreams With Chef Leticia Mitchell
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We went out of the studio and deep into taco territory this week at the Tacos & Tamales Festival with the legendary Leticia “Letty” Mitchell, chef and owner of Letty's de Leticia's Cocina, Leticia's Cocina & Cantina, and the new seafood-forward Carmelita's Mar Y Tierra.
On Today’s Menu:
🌮 From hand-pressed tortillas to birria ramen, Letty shares:
Her Las Vegas food journey — from 1964 to opening restaurants in a pandemic
The real markers of great Mexican food (spoiler: yellow cheese is a red flag)
Why tacos should be layered, juicy, & impossible to put down
What makes her Cuban sandwich & nopales fries must-orders
The untold history of El Sombrero Mexican Bistro, Las Vegas’ oldest Mexican restaurant
Birria, tradition, social media hype, & the art of feeding your soul
👀 Plus:
What defines bad Mexican food
Late-night tacos as cultural currency
John’s food nerd moment about seared hot dogs (...yep)
A surprise pasta alla via appearance on Letty’s menu
Her go-to spots when she’s not in her own kitchen
📍 Support Letty’s at:
Letty's de Leticia's Cocina Downtown
Carmelita's Mar Y Tierra on Charleston
Questions, comments, hate mail? Email us at [email protected]!
Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at Eating Las Vegas & Eat. Talk. Repeat.
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Twitter/X: @EatTalkRepeat, @EatingLasVegas, & @AshTheAttorney
Instagram: @EatTalkRepeatLV, @JohnCurtas, & @AshTheAttorney
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