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" ... It’s a hazy Saturday afternoon in La Purificación, a small town in Texcoco, about an hour away by car from Mexico City. Michelin-Starred chef Peter Sanchez-Iglesias and his sous chef Josh Green have just set up a spread that includes fresh tortillas, beef, tripe, avocados, queso fresco, salsa, pico de gallo, a bowl of large chunks of blood, and a rich red-orange consommé—but they didn’t prepare the lunch. The meal was culled together from the various food stands at El Pica 1, a barbacoa joint open only on the weekends, where Mexican families gather, usually on Sundays, for a good meal and a good time. ... "
" ... This drives the backlash from Apple purists/fans, mostly either ignoring this tripe or (fairly) mocking it for being so off base. ... "
" ... Vegetarians, skip this part. The Cannibal, a restaurant and butcher shop, is unabashedly a place for carnivores to enjoy cuts of meat and copious amounts of beer. Chef Francis Derby serves up everything from terrine to a tender short rib for two. There are also 500 beers to choose from, with ten rotated on tap. Located in Culver City’s new Platform complex, it’s clear that the restaurant has achieved a loyal following very quickly. The crowd is eclectic, and so are the sausages-- infused with root beer, topped with tripe chile. A whole pig's head may wow or scare, depending on how you like your pork packaged. Regardless, The Cannibal packs in the people, and meats. ... "