Spent a couple days in Oaxaca with some of the families behind @banhezmezcalartesanal to see what it takes to make this drink that we love.
Banhez is Co-op made and Co-op owned. Over 35 families in San Miguel Ejutla, Oaxaca have been making this the same way for nearly two centuries.
Flour tortillas are where we come from. They are the foundation of how we grew up eating, cooking, and gathering in Juárez. Rolled by hand, cooked with patience, and treated with care, they were never just a detail, they were the point.
Those tortillas carry the smell of toasted flour in the morning, the rhythm of kitchens waking up, and the quiet knowledge passed from one set of hands to the next. They hold memories of family tables, street corners, and the kind of food that feeds you before you even realize you’re hungry.
New York is where those same tortillas found new life. In a city that moves fast and asks for everything, we chose to slow down and do things the way we were taught. Every burrito we serve is a conversation between where we’re from and where we are now. Juárez in spirit, New York in motion.
This food is our way of staying connected to home while building something new. A bridge made of flour, heat, and hands, stretching from Juárez to Brooklyn, one burrito at a time.
Somos de aquí y de allá.
Video by @brandonpolack
Me on the final day of opening weekend at @losburritosjuarez stepping out in front of @bobby_gallagher lens to get some sunlight. 2254 burritos will go down in infamy.
Big B 33
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I'm deeply appreciative of all the love this week. It was one of my favorite bdays- lots of humans, conversations, affirming that it's all happening as it needs to.
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"Lord, please increase my bewilderment"
