EPISODE · Apr 3, 2025 · 32 MIN
4.2.25 Tacos, Truths, & Tequila Dreams With Chef Leticia Mitchell
from Eat. Talk. Repeat. · host What's Right Network
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 pandemicThe real markers of great Mexican food (spoiler: yellow cheese is a red flag)Why tacos should be layered, juicy, & impossible to put downWhat makes her Cuban sandwich & nopales fries must-ordersThe untold history of El Sombrero Mexican Bistro, Las Vegas’ oldest Mexican restaurantBirria, tradition, social media hype, & the art of feeding your soul👀 Plus:What defines bad Mexican foodLate-night tacos as cultural currencyJohn’s food nerd moment about seared hot dogs (...yep)A surprise pasta alla via appearance on Letty’s menuHer go-to spots when she’s not in her own kitchen📍 Support Letty’s at:Letty's de Leticia's Cocina DowntownLeticia's Cocina & CantinaCarmelita's Mar Y Tierra on CharlestonQuestions, 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.Follow us on social:Twitter/X: @EatTalkRepeat, @EatingLasVegas, & @AshTheAttorney Instagram: @EatTalkRepeatLV, @JohnCurtas, & @AshTheAttorney
What this episode covers
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 pandemicThe real markers of great Mexican food (spoiler: yellow cheese is a red flag)Why tacos should be layered, juicy, & impossible to put downWhat makes her Cuban sandwich & nopales fries must-ordersThe untold history of El Sombrero Mexican Bistro, Las Vegas’ oldest Mexican restaurantBirria, tradition, social media hype, & the art of feeding your soul👀 Plus:What defines bad Mexican foodLate-night tacos as cultural currencyJohn’s food nerd moment about seared hot dogs (...yep)A surprise pasta alla via appearance on Letty’s menuHer go-to spots when she’s not in her own kitchen📍 Support Letty’s at:Letty's de Leticia's Cocina DowntownLeticia's Cocina & CantinaCarmelita's Mar Y Tierra on CharlestonQuestions, 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.Follow us on social:Twitter/X: @EatTalkRepeat, @EatingLasVegas, & @AshTheAttorney Instagram: @EatTalkRepeatLV, @JohnCurtas, & @AshTheAttorney
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4.2.25 Tacos, Truths, & Tequila Dreams With Chef Leticia Mitchell
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