No-mayo potato salad, grass-fed mini burgers, crunchy swai with basil-goat cheese potato puree, curried pea soup, pickled rhubarb (etc.), white bean ragout, Italian sausage grill with gnocchi, leftover oatmeal pancakes, and cheddar chive buttermilk biscuits with extra creamy scrambled eggs.
Bill Roehl hits gem-in-the-rough Mexican joint Tacolmeca in Burnsville and delivers a number of verdicts in his patented paint-peeling uncensored style: “I dug in to the tamale first. It was a bit overdone for my liking but the parts that weren’t burned to a crisp were spicy and flavorful”; “I switched over to the Cuban torta. This thing was a monster and it looked so fucking tasty”; “Two thumbs way the fuck up for Tacolmeca’s tortas.”
