Ali Khan's best bites of 2021. I mean, need I say more? I think this alone should be a show on Food Network & Cooking Channel. I'll even take YouTube TBH.

Food Network + Cooking Channel's Ali Khan got a craving for late night taco trucks and checks out Tacos El Charly in Austin TX.

Ali Khan is back on the road in Scottsdale Arizona. In between shooting a new Food Network show, he checks out Barrio Queen in Scottsdale Arizona for authentic Mexican in a sit down setting.

Food Network + Cooking Channel's Ali Khan goes to Austin City Limits Music Festival for their food line up. Smoked meats tacos, Shawarma, burgers and Korean fried chicken make the rounds.

Food Network + Cooking Channel host Ali Khan visits Trill Foods in Austin TX for their elevated tacos and tostadas featuring farm sourced ingredients and fine dining cooking techniques.

Salsa’s Best Friend (and taco’s too) Curtido is a taco condiment staple, especially in the Yucatan where it is featured on Cochinita Pibil, Mexico’s answer to low and slow pulled pork. I like it on many tacos, especially the meaty ones likes Carnitas or Campechano(steak and chorizo). And making it could not be more simple.

The Vitals: the recipe: Al Pastor Traeger Hack the smoker: Traeger Ironwood 885  the time: about an hour the full nelson: too damn fun not to try Lazy Sunday cookouts have been a running theme in my backyard lately. On Sundays, like in this Instagram Reels post, I’ve been hitting up my neighborhood carniceria. Their selection of marinated meats and salsas are damn tasty when I don’t feel like dedicating a weekend for the prep. And it gave me a ...

So McRib is back and I got excited. I mean, it’s the McRib . . . the only sandwich at McDonald’s thats as McDonalds as the freaking Big Mac. Now it has been more than a minute since I have had one and I just couldn’t eat a McRib and post about it. I had to make it better. So here it is, My McRib hack, which I swear to whatever higher power you believe in, is worth the minimal ...

Pork Chile Verde It’s a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine’s Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile ...

The Vitals: the spot: La Tunita 512 2400 Burleson road Austin TX 78741 the eats: Birria de Res tacos the bucks: $2 a taco, $3 for the consommé with meat, $3 for the queso taco. plan on $10 a person the full nelson: a signature taco trend lands in Austin With a belly full of braised short rib tacos I present to you perhaps the most important taco trend hitting the US: Birria de Res Tacos. If you caught my ...