Howdy !

The clocks turned back, the air got crisper, and somehow it’s already November. 🍂 This week’s POCHO Stuff is a flavorful mix of food, feelings, and a few hard truths (served with a side of taco journalism). Whether you're remixing abuela's recipes or road-tripping into new cities, may you find something good on your plate and in your heart. Let's get into this week's...

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​Algo bien for a fun weekend!

Edition: 7 de noviembre 2025​

Picture 📸 • Optimism💖 • Cool Find 🕵🏽‍♂️ • Homework 📝 • Other Stuff 📢

PICTURE: 📸

I took a picture of a cluster of high-rises while driving into Austin, TX, and audibly said, "Howdy, Austin, you look taller and prettier than I expected!" It was my first time visiting ATX, and I had a great time walking around, chowing down on some *modern Mexican* cuisine, and hunting for dessert with my friend who spoke at a women-in-finance conference.

OPTIMISM: 💖

A humble call to honour what you have in the kitchen.

“Simple ingredients, treated with respect… put them together and you will always have a great dish.”

— José Andrés, a Spanish-American chef, restaurateur, and humanitarian, founded the non-profit World Central Kitchen.

COOL FIND: 🕵🏽‍♂️

🎥 Buen Provecho—But Make It Complicated

Food editor Daniel Hernandez just dropped an insightful IG reel unpacking the myths, realities, and messy truths behind the booming dining scene in Mexico City—and why saying “Buen provecho” might hit differently these days.

With flavors this rich and tensions this real, the piece invites us to explore how to be mindful eaters and more respectful visitors. Especially relevant if you’ve ever posted a taco pic from Roma-Condesa.

👉🏽 Watch the reel via @latimesfood

📖 Full article: “The myths and realities of gentrification in Mexico City. Should you still visit?” via latimes.com

HOMEWORK: 📝

Abuela’s Recipe Remix. Grab one dish you grew up with and make it your own—swap a spice, go vegan, or plate it fancy. Then share it with someone who’s never tasted it. La cocina es cultura.

OTHER STUFF: 📢

🎧 Come for the Criticism, Stay for the Carnitas

We’ll be honest—Taquiando isn’t always easy listening. The audio can be rough, and host Bill Esparza has the kind of sharp, self-assured style that takes a minute (or several episodes) to warm up to. But if you care about tacos, borderlands cuisine, and real-deal food journalism, the content delivers.

In this recent episode, Bill nerds out with the chief food critics of The New York Times in a rare conversation about restaurant reviewing, writing with taste, and the role of critics in the age of influencer hype.

Oh, and he drops a glowing review of one of Tijuana’s most exciting new restaurants.

👉🏽 Listen here: Taqueando with Bill Esparza – NYT Critics Episode

That’s it for now, but like José Andrés says—treat simple things with respect and they’ll feed you well. 🫶🏽 Whether it’s tortillas, traditions, or your time, keep giving them the love they deserve. Catch you next week, same POCHO time, same POCHO channel.

tqm,

Tony U

💖 🙌🏾✨

-your favorite pocho + multicultural marketer.

P.S. I can't think of one.