<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Upper Fells Point &#8211; Baltimore Magazine</title>
	<atom:link href="https://www.baltimoremagazine.com/tag/upper-fells-point/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.baltimoremagazine.com</link>
	<description>The Best of Baltimore Since 1907</description>
	<lastBuildDate>Tue, 14 Apr 2026 15:38:13 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	

<image>
	<url>https://www.baltimoremagazine.com/wp-content/uploads/2020/08/cropped-favicon-32x32.png</url>
	<title>Upper Fells Point &#8211; Baltimore Magazine</title>
	<link>https://www.baltimoremagazine.com</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>The Joys and Challenges of Living Above Your Restaurant</title>
		<link>https://www.baltimoremagazine.com/section/fooddrink/little-donnas-chef-robbie-tutlewski-on-living-above-the-restaurant-with-his-family/</link>
		
		<dc:creator><![CDATA[Jane Marion]]></dc:creator>
		<pubDate>Tue, 14 Apr 2026 15:38:13 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Little Donna's]]></category>
		<category><![CDATA[Robbie Tutlewski]]></category>
		<category><![CDATA[Upper Fells Point]]></category>
		<guid isPermaLink="false">https://www.baltimoremagazine.com/?post_type=article&#038;p=181817</guid>

					<description><![CDATA[]]></description>
										<content:encoded><![CDATA[<div class="wpb-content-wrapper"><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img fetchpriority="high" decoding="async" width="1200" height="1803" src="https://www.baltimoremagazine.com/wp-content/uploads/2026/04/TUTLEWSKIS_0013.jpg" class="vc_single_image-img attachment-full" alt="" title="TUTLEWSKIS_0013" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2026/04/TUTLEWSKIS_0013.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2026/04/TUTLEWSKIS_0013-532x800.jpg 532w, https://www.baltimoremagazine.com/wp-content/uploads/2026/04/TUTLEWSKIS_0013-768x1154.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2026/04/TUTLEWSKIS_0013-1022x1536.jpg 1022w, https://www.baltimoremagazine.com/wp-content/uploads/2026/04/TUTLEWSKIS_0013-480x721.jpg 480w" sizes="(max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">Little Donna's chef Robbie Tutlewski with wife, Kaleigh Schwalbe,
and children, Jonah and Jesse. —Photography by Scott Suchman </figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p>When Robbie Tutlewski and his wife, Kaleigh Schwalbe, were looking for a place to live after a move from Washington, D.C., they were instantly enchanted with Upper Fells Point.</p>
<p>“There were Christmas lights and people had their flowerpots out,” says Tutlewski. “We walked around the area, but I never thought anything would open up.”</p>
<p>But in 2021, something did. That something was the building that housed the iconic Henninger’s Tavern, including a five-room residence upstairs. Schwalbe saw potential, while Tutlewski saw a lot of work.</p>
<p>After all, the three-story brick building at 1812 Bank Street was built circa 1850 and tending to it seemed like a job all its own. <span style="font-size: inherit;">In addition to being a family home, at one time, the historic building had housed a medicinal liquor store and sold ice cream. Tutlewski knew he wanted to open a restaurant. It just never occurred to him that he’d live over it.</span></p>
<p>“I didn’t know anything about how to get a restaurant started—how to hire staff, where to get produce, so to add on another layer of things to go into a space that had a lot of needs wasn’t what I was looking for,” says Tutlewski. “I was just looking to survive.”</p>
<p>But he relented. The couple moved into the home in 2021 and, by June 2022, their charming restaurant—with its menu of Polish specialties and tavern-style pizzas, and granny-chic vibe—was open for business. By September of the following year, <a href="https://www.littledonnas.com/">Little Donna’s</a> was named one of the 50 Best Restaurants in America by <em>The New York Times</em>.</p>
<p>Four years (and two babies) later, the gifted chef enjoys feeding some 140 or so patrons who arrive for dinner on a busy night.</p>
<p>“A lot of people coming into the restaurant say, ‘Wow, it feels like were in somebody’s house,’” says Tutlewski. “I always love to tell them, ‘You are in someone’s house—you’re in my house!’”</p>
<p><strong>Did you have concerns about living and working in the same place?</strong><br />
One hundred percent, but I thought, if this sucks and the restaurant fails, at least we have a place to stay—we’ll figure out what to do with the downstairs.</p>
<p><strong>Your commute appears to be exactly 12 steps. What’s it like to have such a short trip to the restaurant?</strong><br />
That’s probably the one thing I really miss—the commute. I miss that transition time just being able to space out. But if we lived somewhere else, the restaurant would not be as successful as it is. I wouldn’t have been able to make the commute and have a baby.</p>
<p><strong>How do you balance being a dad with being a chef?</strong><br />
There’s a lot of back and forth. We start turning the lights on, firing up the stove, making the dough, and making pierogies at 7 a.m. I have to finish at five to pick up one of the kids [as the restaurant is open- ing]—and around 7 p.m., I head upstairs to help put the kids to bed.</p>
<p><strong>Is it hard to have boundaries for yourself in both your personal and professional life?</strong><br />
It’s really challenging. The biggest one was having to step away from the focus of food since having our first son, Jesse. There are still things that I want to do here but they have to be on the backburner for now.</p>
<p><strong>Does your staff come upstairs into your home?</strong><br />
Staff is always allowed to come upstairs and three of the people on staff help with childcare—some of them have extra jobs, so I’m only going to ask when I really need it. They will watch the baby monitor or bathe them. It’s not a card I pull often but sometimes I’ll be like, “Hey, can you watch the kids tonight?”</p>
<p><strong>How do you decompress?</strong><br />
I try to get away. In the past, I couldn’t leave because I had to drain the boiler every day during the winter. I couldn’t put that much responsibility on everyone here. I couldn’t put on their prep task, “Cut onions, marinate fish, drain the boiler, this door fell off the hinge.” We’re slowly getting to the point of getting rid of those issues so people can just cook. Sometimes I feel like I’m spending more time working on this stuff than managing and running a restaurant, but it’s gotten better.</p>
<p><strong>What does your almost-three-year-old, Jesse, think about the restaurant?</strong><br />
He knows what’s going on, that Daddy is at work. He comes in and says his hellos, says his holas to everyone, every single day. He has known the staff since day one. He loves looking at [patrons] and seeing what they’re eating. He walked up to somebody one time and goes, “Oh, nice pizza”—and he really meant it.</p>

		</div>
	</div>
</div></div></div></div>
</div>
<p><a href="https://www.baltimoremagazine.com/section/fooddrink/little-donnas-chef-robbie-tutlewski-on-living-above-the-restaurant-with-his-family/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>Many of Baltimore&#8217;s Finest Tacos are Hidden in These Small Storefronts and Humble Food Trucks</title>
		<link>https://www.baltimoremagazine.com/section/fooddrink/best-taquerias-taco-trucks-in-baltimore/</link>
		
		<dc:creator><![CDATA[Lauren Cohen]]></dc:creator>
		<pubDate>Wed, 04 Oct 2023 12:00:39 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[baltimore taquerias]]></category>
		<category><![CDATA[taco trucks]]></category>
		<category><![CDATA[tacos]]></category>
		<category><![CDATA[taquerias]]></category>
		<category><![CDATA[Upper Fells Point]]></category>
		<guid isPermaLink="false">https://www.baltimoremagazine.com/?post_type=article&#038;p=148091</guid>

					<description><![CDATA[]]></description>
										<content:encoded><![CDATA[<div class="wpb-content-wrapper"><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p>“Mexican food in Baltimore has come a long way,” says Jimmy Longoria, reflecting on the three decades he’s been living, cooking, and eating in Baltimore County. While his family is from San Luis Potosí in central Mexico, he grew up in Pacoima, in Los Angeles’ San Fernando Valley, an area where Spanish is spoken as much as English and where the Mexican food is both ubiquitous and superb. Longoria’s family moved to Baltimore County when he was 12.</p>
<p>“In 1994, we’d have to drive from Middle River to Fells Point for tortillas,” he says, sitting in his newly opened taquería, <a href="https://www.mexicanontherun.com/">Mexican on the Run</a>, inside the Pennsylvania Dutch Market in Cockeysville. The stall is a cheery, cozy, colorful place fronting a large kitchen that turns out the quesabirria tacos that both his taquería and the taco truck that preceded it are known for—crispy, cheesy envelopes filled with his mother’s birria, each planted with a tiny Mexican flag.</p>
<p>Thirty years ago, his family would often go to El Taquito Mexicano in Fells Point, one of the only taquerías in town at the time. Much has changed since then, with Baltimore’s Latino population steadily growing—it’s doubled, to about eight percent, in the last decade. With more representation comes, unsurprisingly, thankfully, more food.</p>
<p>Of that demographic, those from Mexico or of Mexican descent have built communities and restaurants in Upper Fells—sometimes called Spanish Town—and in nearby Highlandtown. There is a veritable Taco Row on one block of Eastern Avenue in Fells that extends around the corner to Broadway. There’s also a growing community in Dundalk, where Oscar Rodriguez opened his La Cabaña Mexican Restaurant in 2015, after coming to Baltimore 20 years ago.</p>
<p>“In 2003, there were like two taquerías in Baltimore,” says Rodriguez, sitting on a picnic bench in his restaurant’s outdoor covered patio. “Now everybody wants tacos.”</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img decoding="async" width="1200" height="801" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9961.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9961" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9961.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9961-768x513.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9961-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9961-480x320.jpg 480w" sizes="(max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">The exterior of Carnitas Rocio. </figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img decoding="async" width="1468" height="2200" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0714.jpg" class="vc_single_image-img attachment-full" alt="" title="Mexican on the Run_2023-08-03_TSUCALAS_2C7A0714" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0714.jpg 1468w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0714-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0714-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0714-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0714-1367x2048.jpg 1367w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0714-480x719.jpg 480w" sizes="(max-width: 1468px) 100vw, 1468px" /></div>
		</figure>
	</div>
</div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1468" height="2200" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0860.jpg" class="vc_single_image-img attachment-full" alt="" title="Mexican on the Run_2023-08-03_TSUCALAS_2C7A0860" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0860.jpg 1468w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0860-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0860-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0860-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0860-1367x2048.jpg 1367w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0860-480x719.jpg 480w" sizes="auto, (max-width: 1468px) 100vw, 1468px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="801" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0810.jpg" class="vc_single_image-img attachment-full" alt="" title="Mexican on the Run_2023-08-03_TSUCALAS_2C7A0810" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0810.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0810-768x513.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0810-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0810-480x320.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">From top: Authentic drinks, elote, and the quesabirria tacos at Mexican on the Run.  </figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p>And while there is <a href="https://barclavel.com/">Clavel</a>, Carlos Raba and Lane Harlan’s lauded Remington restaurant and mezcaleria—by many accounts the epicenter of Mexican food in Baltimore—many of the city’s finest tacos are hidden in the small storefronts and humble food trucks of the city’s workaday, overwhelmingly family-run taquerías.</p>
<p>Here you’ll find the engines of the best taquerías: the giant vats of carnitas, birria, chicharrónes, and barbacoa; the tortilla machines, metal boxes outfitted with rollers that press fresh masa into thin, flat disks; the vitroleros of aguas frescas and the jugs of tepache, a fermented pineapple brew; and the trompos, those glorious vertical spits of roasted pork that produce the meat for al pastor tacos.</p>
<p>You’ll also find those <a href="https://www.baltimoremagazine.com/section/fooddrink/five-places-where-you-can-get-quesabirria-tacos-in-baltimore/">quesabirria tacos</a> that have lately become so popular; the bowls of brick-red pozole; the hefty torta sandwiches; the antojitos, or snacks, of elote and tamales; and the myriad, beautiful repeating discs of tacos, loaded with carne asada, chorizo, seafood, and so much more.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1468" height="2200" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9471.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9471" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9471.jpg 1468w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9471-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9471-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9471-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9471-1367x2048.jpg 1367w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9471-480x719.jpg 480w" sizes="auto, (max-width: 1468px) 100vw, 1468px" /></div>
		</figure>
	</div>
</div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1468" height="2200" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9558.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9558" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9558.jpg 1468w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9558-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9558-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9558-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9558-1367x2048.jpg 1367w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9558-480x719.jpg 480w" sizes="auto, (max-width: 1468px) 100vw, 1468px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="2200" height="1468" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3033.jpg" class="vc_single_image-img attachment-full" alt="" title="El Quito Mexicana_2023_09-09_TSUCALAS_2C7A3033" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3033.jpg 2200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3033-1200x800.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3033-768x512.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3033-1536x1025.jpg 1536w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3033-2048x1367.jpg 2048w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3033-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3033-480x320.jpg 480w" sizes="auto, (max-width: 2200px) 100vw, 2200px" /></div><figcaption class="vc_figure-caption">From top: Selling carnitas and chicarrones at Carnitas Rocio; the decor at El Taquito Mexicana in Fells Point. </figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p>While you may already have a favorite neighborhood spot for tacos or tostadas, sopes, or cemitas, here are more than a dozen to try, including a few of the oldies in town as well as some that have recently opened.</p>
<p>Go hungry, maybe hit more than one or even make a day of it—just keep driving down Eastern Avenue—and consider getting a kilo of fresh tortillas and some chicharrónes to go. Though it’s difficult to imagine, you will be hungry later.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper"><section class="vc_cta3-container"><div class="vc_general vc_do_cta3 vc_cta3 vc_cta3-style-classic vc_cta3-shape-rounded vc_cta3-align-left vc_cta3-color-classic vc_cta3-icon-size-md  wpb_animate_when_almost_visible wpb_fadeInLeft fadeInLeft"><div class="vc_cta3_content-container"><div class="vc_cta3-content"><header class="vc_cta3-content-header"></header><p class="p1"><strong>ICON KEY:</strong></p>
<p class="p1"><img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Taco.png" width="62" height="62" />   Makes their own tortillas</p>
<p class="p1"><strong><img loading="lazy" decoding="async" class="wp-image-148097 alignnone" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit.png" alt="" width="73" height="73" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit.png 1080w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit-800x800.png 800w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit-270x270.png 270w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit-768x768.png 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit-480x480.png 480w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit-400x400.png 400w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit-200x200.png 200w" sizes="auto, (max-width: 73px) 100vw, 73px" /></strong>Has a trompo</p>
<p><img loading="lazy" decoding="async" class="wp-image-148098 alignnone" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png" alt="" width="87" height="87" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png 1080w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-800x800.png 800w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-270x270.png 270w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-768x768.png 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-480x480.png 480w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-400x400.png 400w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-200x200.png 200w" sizes="auto, (max-width: 87px) 100vw, 87px" />  Has a truck</p>
</div></div></div></section></div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1799" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9914_B.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9914_B" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9914_B.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9914_B-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9914_B-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9914_B-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9914_B-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">All the pork tacos at Carnitas Rocio.</figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4><a href="https://www.bmoretaqueria.com/">Bmore Taquería </a><img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Taco.png" width="28" height="28" /> <img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit.png" width="21" height="21" /></h4>
<p><em>Fells Point, 1733 Eastern Ave.</em></p>
<p>Valentino Sandoval’s taquería, an 850-squarefoot space in Fells, is composed of a small collection of tables and chairs surrounding a counter and a grill where most days Sandoval can be found helming his impressive <a href="https://www.baltimoremagazine.com/section/fooddrink/review-bmore-taqueria-tacos-valentino-sandoval-fells-point/">trompo</a>.</p>
<p>The shop, which opened at the end of 2021, makes its tortillas by hand, as well as everything else: sauces, desserts (chocolate mousse, flan), and craveable specials such as mole-doused enchiladas and tacos árabes, the flour-tortilla-wrapped al pastor tacos from Sandoval’s native city of Puebla. The mole, from a family recipe, is thick and rich; the radishes on all the tacos are perfectly julienned.</p>
<p>The occasional huitlacoche and truffle quesadilla showcase the chef’s fine-dining past; and he, too, has family in the business, as his brothers run nearby<a href="https://www.baltimoremagazine.com/section/fooddrink/baltimore-food-news-open-shut-la-calle-sagamore-spirit-jerk-at-nite/"> La Calle</a> restaurant. Bmore Taquería is also great for watching soccer, particularly World Cup games, when Sandoval has been known to pour shots of tequila for the crowd, at least if Mexico wins.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1800" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2953.jpg" class="vc_single_image-img attachment-full" alt="" title="Bmore Taqueria_Al Pastor Tacos_2022-04-08_TSUCALAS_0R9A2953" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2953.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2953-533x800.jpg 533w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2953-768x1152.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2953-1024x1536.jpg 1024w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2953-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">Al pastor tacos and flan at Bmore Taqueria. </figcaption>
		</figure>
	</div>
</div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1800" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2802.jpg" class="vc_single_image-img attachment-full" alt="" title="Bmore Taqueria_Al Pastor Tacos_2022-04-08_TSUCALAS_0R9A2802" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2802.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2802-533x800.jpg 533w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2802-768x1152.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2802-1024x1536.jpg 1024w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Bmore-Taqueria_Al-Pastor-Tacos_2022-04-08_TSUCALAS_0R9A2802-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">The trompo at Bmore Taqueria. </figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4>Carnitas Rocio <img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Taco.png" width="28" height="28" /> <img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit.png" width="21" height="21" /></h4>
<p><em>Highlandtown, 3802 Eastern Ave.  </em></p>
<p>Opened in February in the Highlandtown rowhouse that was the home of <a href="https://www.baltimoremagazine.com/section/fooddrink/iconic-ga-restaurant-highlandtown-moves-coney-island-hot-dogs-to-white-marsh/">Coney Island hot dog specialist G&amp;A Restaurant</a> for nearly a century, Carnitas Rocio is now a cozy taquería. The rowhouse has a fresh coat of black and red paint, with decorative flames and a front window sporting an immense tray of chicharrónes. Peek through and you’ll see the meats for the tacos being grilled on the<br />
plancha.</p>
<p>Owned by Gerardo and Rocio Garcia, who arrived from Léon, Guanajuato, in central Mexico, 20 years ago, the taquería is a family affair. Gerardo’s two brothers and their brother-in-law do it all: They run the tortilla machine in the back of the kitchen (they go through three 50-pound bags of Masteca corn flour on Saturdays), stir the vats of chicharrónes, assemble the myriad tacos, and work the trompo, available on the weekends.</p>
<p>Gerardo ran four carnicerias in Mexico—this dexterity with meats is clear from the menu, which features various parts and preparations of beef and pork—and the family is in the process of opening a second taquería in Hyattsville. The tamales are spectacular, huge masa packets wrapped in corn husks, including one loaded with chicken and Rocio’s terrific mole that you’ll find yourself thinking of long after you’ve left the building.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1799" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9935.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9935" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9935.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9935-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9935-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9935-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9935-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1799" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9678.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9678" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9678.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9678-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9678-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9678-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9678-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1799" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9873.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9873" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9873.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9873-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9873-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9873-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9873-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="801" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9611.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9611" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9611.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9611-768x513.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9611-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9611-480x320.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>

	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="801" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9635.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9635" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9635.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9635-768x513.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9635-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9635-480x320.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">From top: Rocio’s chicharrónes taco; a chicken mole tamale, tortillas from Rocio’s machine. </figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4><a href="https://www.facebook.com/p/Takeria-Charro-Negro-Food-Truck-100086337346841/">Charro Negro</a> <img loading="lazy" decoding="async" class="wp-image-148098 alignnone" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png" sizes="auto, (max-width: 87px) 100vw, 87px" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png 1080w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-800x800.png 800w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-270x270.png 270w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-768x768.png 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-480x480.png 480w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-400x400.png 400w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-200x200.png 200w" alt="" width="28" height="28" /></h4>
<p><em>Greektown, 4617 Eastern Ave.; Downtown, 112 N. Eutaw St.</em></p>
<p>There are three iterations of this longtime taquería: the Greektown headquarters, where there’s a full bar and a very large menu as well as pool tables and flatscreens (ESPN Desportes!); a truck, which during the summer is parked along Patterson Park, conveniently across the street from <a href="https://www.baltimoremagazine.com/section/fooddrink/baltimores-best-ice-cream-shops/">Bmore Licks</a>; and a newly opened stall at Lexington Market, where it’s the market’s first taquería in years.</p>
<p>Owners Jesus and Gabby Romero are originally from Mexico City; their son Alex runs the market stall, and Jesus Jr. runs the truck. There’s an abbreviated menu at the Lexington stall and the truck, and if you need more—or cervezas and a shot—head to Greektown.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4>Cinco de Mayo Dos</h4>
<p><em>Little Italy, 1312 Eastern Ave.</em></p>
<p>To get to the taquería at this Little Italy Mexican market, you’ll first need to walk past a deli counter filled with meats and cheeses, past cases of refrigerated and frozen food and shelves of groceries, then into another room with more shelves loaded with hot sauces, dried chiles, herbs, and spices. In the far recesses, you’ll finally find a windowless dining room, with another counter, some tables, and chairs—and a massive Marian shrine.</p>
<p>There’s an extensive menu posted on the wall that includes huarachas, the hard-to-find sandal-shaped dish, and specials. The shop is run by a branch of the prolific Guzman family, who also have another Cinco de Mayo spot (tiny taquería, large tortilla machine) in Highlandtown, across the street from a market of the same name. Order some of the exceptional tacos de birria, maybe a tamale, and enjoy your lunch with the Virgin Mary.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4><a href="http://cocinaluchadoras.com/">Cocina Luchadoras </a><img loading="lazy" decoding="async" class="wp-image-148098 alignnone" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png" sizes="auto, (max-width: 87px) 100vw, 87px" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png 1080w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-800x800.png 800w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-270x270.png 270w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-768x768.png 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-480x480.png 480w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-400x400.png 400w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-200x200.png 200w" alt="" width="28" height="28" /> <img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Taco.png" width="28" height="28" /></h4>
<p><em>Fells Point, 253 S. Broadway. </em></p>
<p>Roslyn Vera’s beloved Broadway shop is micro-sized, basically a few seats surrounding a freezer case full of her family’s paletas, a counter in front of the busy kitchen, and colorful sidewalk seating outside. But the small space is the motor for an impressive menu.</p>
<p>Vera gets her masa from Masienda, the Los Angeles-based masa company that uses heirloom corn sourced from Mexico, which makes her sopes particularly good. Although every day is an excellent day for tacos, there are Taco Tuesday specials, and on Fridays she makes chicken tinga and birria. In July, Vera added a Luchadoras food truck to her repertoire.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4>El Taquito Mexicano <img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Taco.png" width="28" height="28" /></h4>
<p><em>Fells Point, 1744 Eastern Ave.</em></p>
<p>El Taquito is owned and operated by Victor and Claudia Guzman; Victor used to work at Cinco de Mayo Dos before he bought El Taquito from its previous owners 10 years ago. The narrow rowhouse has been a taquería for three decades and is one of the oldest in Baltimore.</p>
<p>The Guzmans make most everything here, including mole-dosed enchiladas, cazuelas of chorizo-laden and vegetarian stews, tortillas (though on the busy weekends, they get them from Tortilleria Sinaloa, a few doors down), and the jugs of tepache that are on full display in the dining room. The fermented pineapple drink is served in frosted steins, like a Hefeweizen, that are liberally dusted with chile. It’s marvelous stuff, sweet and tart and funky, and Victor says they go through 200 liters of it each week.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="801" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2695_B.jpg" class="vc_single_image-img attachment-full" alt="" title="El Quito Mexicana_2023_09-09_TSUCALAS_2C7A2695_B" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2695_B.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2695_B-768x513.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2695_B-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2695_B-480x320.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1799" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2978.jpg" class="vc_single_image-img attachment-full" alt="" title="El Quito Mexicana_2023_09-09_TSUCALAS_2C7A2978" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2978.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2978-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2978-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2978-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2978-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1799" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3039-1.jpg" class="vc_single_image-img attachment-full" alt="" title="El Quito Mexicana_2023_09-09_TSUCALAS_2C7A3039" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3039-1.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3039-1-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3039-1-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3039-1-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A3039-1-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="801" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2735.jpg" class="vc_single_image-img attachment-full" alt="" title="El Quito Mexicana_2023_09-09_TSUCALAS_2C7A2735" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2735.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2735-768x513.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2735-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2735-480x320.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">From top: Decoration; the meat station; the exterior; and an array of dishes at El Taquito Mexicano.</figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4>El Zarape</h4>
<p><em>Dundalk, 7730 Wise Ave.</em></p>
<p>Opened in April in a small Dundalk shopping area by another branch of the Guzman family, El Zarape is a small taquería with a very large menu that includes excellent quesabirria tacos and barbacoa. The Guzmans are from Puebla, which means there are tacos árabes, the al pastor and flour-tortilla tacos that are a hallmark of the region.</p>
<p>Though the tortillas aren’t made in-house, the base for the sopes is, which is why these massive concoctions of beans, carnitas, lettuce, and sauces are so impressively good. Also not to be missed are the desserts—flan, tres leches cake, cheesecakes, and pretty cups of colorful gelatina—displayed in the shiny new dessert case in the<br />
front.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4>La Cabaña <img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Taco.png" width="28" height="28" /> <img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit.png" width="21" height="21" /> <img loading="lazy" decoding="async" class="wp-image-148098 alignnone" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png" sizes="auto, (max-width: 87px) 100vw, 87px" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png 1080w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-800x800.png 800w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-270x270.png 270w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-768x768.png 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-480x480.png 480w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-400x400.png 400w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-200x200.png 200w" alt="" width="28" height="28" /></h4>
<p><em>Dundalk, 101 N. Point Road,</em></p>
<p>Hidden behind a 7-Eleven on the eastern side of I-95, La Cabaña is a spacious taquería owned and operated by Oscar Rodriguez and his wife, Lucia Catalan, with help from their 19-year-old son. The couple came to Baltimore 20 years ago from New York City—Rodriguez is originally from the Mexican state of Guerrero—to work in restaurants, including Foreman Wolf’s Petit Louis and Charleston.</p>
<p>Before they opened La Cabaña in 2015, Rodriguez and Catalan sold their Mexican food out of their car. Now they set up a trompo on Wednesday afternoons and, on the weekends, there are lamb specials, including lamb tortas, lamb soup, and roasted lamb by the pound.</p>
<p>The tortillas are made in-house, as is everything else. The tacos are served with nopales (cactus) and grilled onions in a big dining room decorated with Mexican artwork and lit by lamps fashioned from tequila bottles. They also open at 8 a.m. on the weekends, so if you’re not quite up for a lamb breakfast, try the exceptional chilaquiles with eggs.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4><a href="https://www.mexicanontherun.com/">Mexican on the Run</a> <img loading="lazy" decoding="async" class="wp-image-148098 alignnone" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png" sizes="auto, (max-width: 87px) 100vw, 87px" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png 1080w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-800x800.png 800w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-270x270.png 270w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-768x768.png 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-480x480.png 480w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-400x400.png 400w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-200x200.png 200w" alt="" width="28" height="28" /></h4>
<p><em>Cockeysville, 11121 York Rd.; Idlewylde, 6318 Sherwood </em><em>Rd.</em></p>
<p>Whether you’re standing at the counter of Jimmy <span data-olk-copy-source="MessageBody">Longoria&#8217;s</span> restaurant at the Pennsylvania Dutch Market or on the sidewalk next to his taco truck, the thing to order is Longoria’s quesabirria tacos. These are three corn tortillas, first griddled with a layer of melty cheese, then folded around an exceedingly generous amount of his mother’s birria, made from a family recipe, and served with a small bowl of consomé for dipping. (That birria also occasionally goes into a birria ramen.)</p>
<p>Quesabirria tacos originated in Tijuana and then crossed the border to Los Angeles, where they became very popular very quickly, and for good reason. Longoria first found them on one of his frequent trips back to his native L.A.—and then brought them back to Baltimore.</p>
<p>Longoria opened his truck, which is usually parked on Sherwood Road next to the building that operates as the family’s production kitchen—his mother and brother are also part of the business—in 2016. He opened the market taquería at the beginning of this year. Longoria sources his marrow bones from the butcher across the hall; he gets the corn for his seasonal esquites from a farmer on the Eastern Shore. A miniature taco truck from Mariscos Jalisco, one of the best (Michelin 2023) and longest-running taco trucks in Los Angeles, sits on the counter as a kind of talisman as well as an occasional toy for Longoria’s four-year-old daughter.</p>
<p>Most days, you’ll also find Amish men and women having lunch there, and there’s something both marvelous and incongruous about the sight of them, bonneted and bearded and in plain dress, enjoying plates of tacos.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="2200" height="1468" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A1012.jpg" class="vc_single_image-img attachment-full" alt="" title="Mexican on the Run_2023-08-03_TSUCALAS_2C7A1012" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A1012.jpg 2200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A1012-1200x800.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A1012-768x512.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A1012-1536x1025.jpg 1536w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A1012-2048x1367.jpg 2048w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A1012-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A1012-480x320.jpg 480w" sizes="auto, (max-width: 2200px) 100vw, 2200px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="801" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0747.jpg" class="vc_single_image-img attachment-full" alt="" title="Mexican on the Run_2023-08-03_TSUCALAS_2C7A0747" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0747.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0747-768x513.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0747-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0747-480x320.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1799" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0763.jpg" class="vc_single_image-img attachment-full" alt="" title="Mexican on the Run_2023-08-03_TSUCALAS_2C7A0763" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0763.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0763-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0763-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0763-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0763-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1799" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0902.jpg" class="vc_single_image-img attachment-full" alt="" title="Mexican on the Run_2023-08-03_TSUCALAS_2C7A0902" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0902.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0902-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0902-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0902-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0902-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="801" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run-Truck_2023-09-06_TSUCALAS_2C7A2199.jpg" class="vc_single_image-img attachment-full" alt="" title="Mexican on the Run Truck_2023-09-06_TSUCALAS_2C7A2199" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run-Truck_2023-09-06_TSUCALAS_2C7A2199.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run-Truck_2023-09-06_TSUCALAS_2C7A2199-768x513.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run-Truck_2023-09-06_TSUCALAS_2C7A2199-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run-Truck_2023-09-06_TSUCALAS_2C7A2199-480x320.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">From top: Patrons dining at the Pennsylvania Dutch Market location; adding the
birria to quesabirria tacos, griddling the filled tacos, and dipping them into the accompanying consomé at Mexican on the Run’s restaurant at the Pennsylvania Dutch Market; the Mexican on the Run truck on
Sherwood Road.</figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4>Tacos Jalisco <img loading="lazy" decoding="async" class="wp-image-148098 alignnone" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png" sizes="auto, (max-width: 87px) 100vw, 87px" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png 1080w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-800x800.png 800w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-270x270.png 270w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-768x768.png 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-480x480.png 480w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-400x400.png 400w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-200x200.png 200w" alt="" width="28" height="28" /></h4>
<p><em>Fells Point, 319 S. Broadway. </em></p>
<p>The Costilla family has parked their Tacos Jalisco truck on Broadway in front of St. Patrick’s Catholic church for the last two decades—Jimmy Longoria says it’s the oldest taco truck in Baltimore. Both family and recipes are from Jalisco, on the western coast of Mexico, and the menu includes not only tacos but tamales and outstanding made-to-order gorditas.</p>
<p>The truck doesn’t run at night, but during the week you can find specials on certain days, including a spectacular pozole, made on Mondays and Tuesdays, constructed of hominy like giant popcorn, spoon-apart pork, chile-spiked broth, and all the accoutrements. Get an order to take home, then sit on the church steps to eat your gorditas while they’re hot.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4><a href="https://www.facebook.com/p/Taqueria-alvarez-100057392742049/">Taqueria Álvarez</a> <img loading="lazy" decoding="async" class="wp-image-148098 alignnone" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png" sizes="auto, (max-width: 87px) 100vw, 87px" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck.png 1080w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-800x800.png 800w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-270x270.png 270w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-768x768.png 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-480x480.png 480w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-400x400.png 400w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Truck-200x200.png 200w" alt="" width="28" height="28" /></h4>
<p><em>Highlandtown, S. Eaton St. and Eastern Ave.</em></p>
<p>Unlike the Tacos Jalisco truck, the Taqueria Álvarez truck is open later, until 7 p.m., which makes it possible to have an evening dinner on the little chairs set up on the sidewalk under the trees. Owned and operated by the Álvarez family, the truck parks on S. Eaton St., next to the Highlandtown Market on Eastern, as it has for the last three years, though occasionally it relocates to nearby Patterson Park.</p>
<p>Order a taco, of course—the tacos al pastor are great, which is unsurprising, given that the Álvarez family is also from Puebla, considered the birthplace of al pastor tacos. Also indulge in one of the massive flor de calabaza (squash blossom) quesadillas and grab a seat.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1468" height="2200" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0695.jpg" class="vc_single_image-img attachment-full" alt="" title="Mexican on the Run_2023-08-03_TSUCALAS_2C7A0695" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0695.jpg 1468w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0695-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0695-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0695-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0695-1367x2048.jpg 1367w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Mexican-on-the-Run_2023-08-03_TSUCALAS_2C7A0695-480x719.jpg 480w" sizes="auto, (max-width: 1468px) 100vw, 1468px" /></div>
		</figure>
	</div>
</div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1799" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9445-1.jpg" class="vc_single_image-img attachment-full" alt="" title="Carnitas Rocio_2023-07-31_TSUCALAS_2C7A9445 (1)" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9445-1.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9445-1-534x800.jpg 534w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9445-1-768x1151.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9445-1-1025x1536.jpg 1025w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Carnitas-Rocio_2023-07-31_TSUCALAS_2C7A9445-1-480x720.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="2200" height="1468" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2866.jpg" class="vc_single_image-img attachment-full" alt="" title="El Quito Mexicana_2023_09-09_TSUCALAS_2C7A2866" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2866.jpg 2200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2866-1200x800.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2866-768x512.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2866-1536x1025.jpg 1536w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2866-2048x1367.jpg 2048w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2866-900x600.jpg 900w, https://www.baltimoremagazine.com/wp-content/uploads/2023/10/El-Quito-Mexicana_2023_09-09_TSUCALAS_2C7A2866-480x320.jpg 480w" sizes="auto, (max-width: 2200px) 100vw, 2200px" /></div><figcaption class="vc_figure-caption">From top: Meats at Mexican on the Run; grilling meats at Carnitas Rocio; feasting at El Taquito Mexicana.</figcaption>
		</figure>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4><a href="https://www.taqueriavargasandrestaurant.com/">Taquería Vargas</a> <img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Spit.png" width="21" height="21" /></h4>
<p><em>Highlandtown, 301 S. Highland Ave.</em></p>
<p>The Vargas family opened their Highlandtown bakery in 2009 and their accompanying taquería kitty-corner across the street in 2020. The taquería is a big, light-filled restaurant, with an impressive dessert case filled with sweets from the bakery, a trompo for the al pastor and tacos árabes—the family is also from Puebla—and a busy grill for the huaraches, gorditas, and sopes.  There are birria and barbacoa specials, plus queso fundido, a must-get if you’re feeling particularly hungry.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4><a href="http://www.tijuanatacosbaltimore.com/">Tijuana Tacos &amp; Deli</a></h4>
<p><em>Highlandtown, 3001 E. Baltimore St.</em></p>
<p>Open for about 18 years in an old Formstone rowhouse on E. Baltimore St., this no-frills taco stand has no inside seating, just a long, high counter next to a massive grill. This is an old-school place, with a classic taquería menu, plus an impressive list of house-made aguas frescas.</p>
<p>The tacos are accompanied by red and green house salsas, cucumbers and limes, and each sits atop two tortillas, lightly griddled. There are all the versions of meats, and the al pastor comes, as it should, with pineapple chunks. With your order in hand, take a seat under the tree across the street, your box of tacos on your knees, and watch the steady stream of customers come for their own taco fix.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><div class="vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_shadow vc_sep_pos_align_center vc_separator_no_text wpb_content_element  wpb_content_element" ><span class="vc_sep_holder vc_sep_holder_l"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span><span class="vc_sep_holder vc_sep_holder_r"><span style="color:#ddc9a4;" class="vc_sep_line"></span></span>
</div></div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<h4><a href="https://www.tortilleria-sinaloa.com/">Tortilleria Sinaloa </a><img loading="lazy" decoding="async" class="" src="https://www.baltimoremagazine.com/wp-content/uploads/2023/10/Taco.png" width="28" height="28" /></h4>
<p><em>Fells Point, 1716 Eastern Ave.</em></p>
<p>A tortilla machine the size of a golf cart dominates the kitchen of this 25-year-old Fells Point shop. Sinaloa has changed ownership a few times over the years, but some of the original crew still work here, making the tortillas and the tacos, tamales, and seasonal soups (menudo, pozole) that have drawn diners to its counters for decades.</p>
<p>Some members of that crew, and their recipes, are from Sinaloa, a region known for its seafood, so it’s perhaps unsurprising that the fish tacos are among the best in town, even more so because they’re made with Old Bay.</p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper"><section class="vc_cta3-container"><div class="vc_general vc_do_cta3 vc_cta3 vc_cta3-style-classic vc_cta3-shape-rounded vc_cta3-align-left vc_cta3-color-classic vc_cta3-icon-size-md  wpb_animate_when_almost_visible wpb_fadeInLeft fadeInLeft"><div class="vc_cta3_content-container"><div class="vc_cta3-content"><header class="vc_cta3-content-header"><h4>Taco Glossary</h4></header><p>Terms you need to know to get around your local taquerias.<br />
<strong><br />
Aguas frescas:</strong> Drinks made with fresh fruit, including horchata, made with rice, and jamaica, made with hibiscus</p>
<p><strong>Barbacoa:</strong> A rich, spicy stew usually made with beef or lamb</p>
<p><strong>Buche:</strong> Stomach, usually served in a taco</p>
<p><strong>Cemita:</strong> A sandwich made on a bread roll</p>
<p><strong>Chicharrón:</strong> Fried pork belly or rind</p>
<p><strong>Elote:</strong> Grilled corn-on-the-cob smothered with mayo, cheese, chile and lime</p>
<p><strong>Esquites:</strong> Similar to elote, but with the corn off the cob</p>
<p><strong>Gordita:</strong> An enclosed cake of masa stuffed with fillings</p>
<p><strong>Huarache:</strong> An oblong griddled masa cake topped with fillings</p>
<p><strong>Huitlacoche:</strong> A corn fungus considered a delicacy</p>
<p><strong>Lengua:</strong> Tongue, usually served in a taco</p>
<p><strong>Menudo:</strong> Chile-spiked soup made with tripe and hominy</p>
<p><strong>Mole:</strong> A traditional sauce, often made with chocolate and chiles</p>
<p><strong>Paleta:</strong> A fresh-fruit-based popsicle</p>
<p><strong>Pozole:</strong> Pork-based soup made with chiles and hominy</p>
<p><strong>Quesabirria:</strong> Griddled tacos filled with melted cheese and birria, served with consomé for dipping</p>
<p><strong>Sope:</strong> A disc of griddled masa piled high with toppings</p>
<p><strong>Tacos árabes:</strong> An al pastor taco on a flour tortilla, with parsley and chipotlé salsa</p>
<p><strong>Tinga:</strong> Chicken stew made with chiles, onions, and tomatoes</p>
<p><strong>Trompo:</strong> A vertical spit for roasting meats, usually pork</p>
</div></div></div></section></div></div></div></div>
</div>
<p><a href="https://www.baltimoremagazine.com/section/fooddrink/best-taquerias-taco-trucks-in-baltimore/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>Art Space: Jaz Erenberg’s Lush, Tropical House Mural is a Pick-Me-Up in Upper Fells</title>
		<link>https://www.baltimoremagazine.com/section/artsentertainment/art-space-jaz-erenberg-mural-upper-fells-point/</link>
		
		<dc:creator><![CDATA[Grace Hebron]]></dc:creator>
		<pubDate>Wed, 11 Jan 2023 19:19:26 +0000</pubDate>
				<category><![CDATA[Arts & Culture]]></category>
		<category><![CDATA[Art Space]]></category>
		<category><![CDATA[Jaz Erenberg]]></category>
		<category><![CDATA[mural]]></category>
		<category><![CDATA[Upper Fells Point]]></category>
		<guid isPermaLink="false">https://www.baltimoremagazine.com/?post_type=article&#038;p=136216</guid>

					<description><![CDATA[]]></description>
										<content:encoded><![CDATA[<div class="wpb-content-wrapper"><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p><em>Art Space is a recurring element in the UpFront section of our print publication that spotlights a local artist or project making an impact in the city at large. Here’s what’s going on this month:</em></p>

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p>Those strolling down South Durham Street are unlikely to miss<a href="https://www.instagram.com/jaz_erenberg/?hl=en"> Jaz Erenberg</a><a href="https://www.instagram.com/jaz_erenberg/?hl=en">’s</a> eye-popping brush strokes. With assistance from her family, the muralist and artist has enlivened the outside of her own Upper Fells Point home, and it’s her most personal project yet—a culmination of her Jewish, Black, and Puerto Rican roots that features punchy hues and vibrant vegetation.</p>
<p>“When I leave my front door, almost 50 percent of the time, there’ll be someone outside to enjoy it,” says Erenberg. “We get to encounter happy people. It’s been beautiful.”</p>

		</div>
	</div>
</div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div  class="wpb_single_image wpb_content_element vc_align_left wpb_content_element">
		
		<figure class="wpb_wrapper vc_figure">
			<div class="vc_single_image-wrapper   vc_box_border_grey"><img loading="lazy" decoding="async" width="1200" height="1600" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/12/IMG_0894_CMYK.jpg" class="vc_single_image-img attachment-full" alt="" title="IMG_0894_CMYK" srcset="https://www.baltimoremagazine.com/wp-content/uploads/2022/12/IMG_0894_CMYK.jpg 1200w, https://www.baltimoremagazine.com/wp-content/uploads/2022/12/IMG_0894_CMYK-600x800.jpg 600w, https://www.baltimoremagazine.com/wp-content/uploads/2022/12/IMG_0894_CMYK-768x1024.jpg 768w, https://www.baltimoremagazine.com/wp-content/uploads/2022/12/IMG_0894_CMYK-1152x1536.jpg 1152w, https://www.baltimoremagazine.com/wp-content/uploads/2022/12/IMG_0894_CMYK-480x640.jpg 480w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /></div><figcaption class="vc_figure-caption">—Courtesy of Jaz Erenberg</figcaption>
		</figure>
	</div>
</div></div></div></div>
</div>
<p><a href="https://www.baltimoremagazine.com/section/artsentertainment/art-space-jaz-erenberg-mural-upper-fells-point/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>This Land Was Their Land: Baltimore&#8217;s Lumbee Indians Claim Their History</title>
		<link>https://www.baltimoremagazine.com/section/historypolitics/baltimore-lumbee-indians-upper-fells-point-claim-their-history/</link>
		
		<dc:creator><![CDATA[Aaron Hope]]></dc:creator>
		<pubDate>Fri, 11 Nov 2022 14:00:13 +0000</pubDate>
				<category><![CDATA[History & Politics]]></category>
		<category><![CDATA[News & Community]]></category>
		<category><![CDATA[Ashley Minner]]></category>
		<category><![CDATA[Baltimore American Indian Center]]></category>
		<category><![CDATA[Indigenous Peoples Day]]></category>
		<category><![CDATA[Lumbee]]></category>
		<category><![CDATA[Lumbee Tribe]]></category>
		<category><![CDATA[Upper Fells Point]]></category>
		<guid isPermaLink="false">https://www.baltimoremagazine.com/?post_type=article&#038;p=127314</guid>

					<description><![CDATA[]]></description>
										<content:encoded><![CDATA[<div class="wpb-content-wrapper"><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_raw_code wpb_raw_html wpb_content_element" >
		<div class="wpb_wrapper">
			<meta name="viewport" content="width=device-width, initial-scale=1.0">



<!-- HERO BLOCK -->

<div id="hero">
<div class="row full">


<img decoding="async" alt="This Land Was Their Land: Thousands of Lumbee Indians migrated to Upper Fells Point after World War II. Decades later, members of the tribe are claiming their history." src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_WebSpread_NoDeckOrBylines.jpg"/>


</div>
</div>

<!--end hero-->





<div class="topByline">
<div class="row">
<div class="medium-10 push-1 columns">


<span class="clan editors">

<h3 class="mohr-black"> Thousands of Lumbee Indians migrated to Upper Fells Point after World War II. Decades later, members of the tribe are claiming their history.</h3>

<p style="font-size:2rem; padding-top:1rem; margin-bottom:0; color:#fffff;">By Ron Cassie</p>
<p style="font-size:1.5rem; padding-top:1rem; color:#fffff;">Photo Above: East Baltimore Church of God, on E. Baltimore St., c. 1960s. <i>Photography Courtesy of Rev. Robert E. Dodson Jr./Colorization by Katie Lively. </i></p>


</span>



</div>
</div>
</div>


<div class="article_content">



<div class="topMeta">
<h6 class="thin tealtext uppers text-center">News & Community</h6>

<h1 class="text-center">This Land Was Their Land</h1>

<h4 class="text-center"> Thousands of Lumbee Indians migrated to Upper Fells Point after World War II. Decades later, members of the tribe are claiming their history.</h4>

<hr/>

<h3 class="text-center">By Ron Cassie</h3> 
<h5 class="text-center">Photo Below: East Baltimore Church of God, on E. Baltimore St., c. 1960s. <i>Photography Courtesy of Rev. Robert E. Dodson Jr./Colorization by Katie Lively</i></h5>

<img decoding="async" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_mobile-spread.jpg"/>



</div>

<div class="row">
<div class="medium-8 push-2 columns" style="padding-bottom:2rem;">

<a href="https://www.baltimoremagazine.com/issue/october-2022/" target="blank">
<h6 class="thin uppers text-center" style="color:#23afbc; text-decoration: underline;">October 2022</h6>
</a>

</div>
</div>



<div class="row">
<div class="medium-10 push-1 columns text-center" style="padding-top:1rem; padding-bottom:1rem;">


<img decoding="async" class="singlePic"  style="display: block; padding-top:1rem; " src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_People-Were.png"/>


</div>
</div>

<div class="row">
<div class="medium-8 push-2 columns" style="padding-top:1rem; padding-bottom:1rem;">

<p>
“People were basically running here to get away from farming,” says Jeanette Walker
Jones. The 80-year-old Lumbee tribe member is sitting on her porch, near her flower bed and
three flags—American, Maryland, and Lumbee—which are softly waving in the afternoon
breeze as she recalls her first impressions of Baltimore. “Any job was better than that. But I
didn’t want to move to Baltimore. I was 15 in 1957 and didn’t have a choice. The first time
I’d visited, I saw these tall buildings and people eating what I thought were ‘bugs,’ which is
what crabs looked like to me. I came from a house with three rooms and no indoor plumbing.
I begged my mother to leave me with my grandparents in North Carolina.”
</p>
<p>
Her sister, brother-in-law, and their four kids, members of the North Carolina-based
Lumbee tribe, had migrated to Baltimore several years earlier. Her sister’s husband found
employment as a commercial painter and eventually the family moved into a three-bedroom,
second-floor apartment in Upper Fells Point. Jones’ father had passed away years before
and soon enough her mother, along with Jeanette and her younger sister, moved north
as well. Rural, low-income Robeson County offered little work outside share cropping and
little in general beyond family, farming, and familiarity. The social structure was built upon
a tripartite system of bigotry that divided public life—schools, theaters, buses, restaurant
service, swimming pools, bathrooms—into “White,” “Indian,” and “Colored.”
</p>
<p>
The racism was so ingrained, Jones barely gave it thought growing up. The full realization
of the centuries-old apartheid didn’t register until she returned to Robeson County in
the mid-1960s with her own daughters. “We were visiting and went into town to a dime
store,” recalls Jones, who subsequently taught Indian Education in Baltimore public schools.
“In the back of the store, they had a restaurant and a soda fountain. Naturally, one of my
girls wanted a drink, but they said they wouldn’t serve her. I asked why, and they said, ‘Because
she’s Indian.’ Well, I knew the history there, but since I’d been in Baltimore for a few
years, I’d kind of forgotten about it. My girls were so young that they didn’t understand what
was happening, but I certainly did.”
</p>
<p>
So many Lumbee Indians would make their Great Migration-adjacent journey to the city
during its post-World War II industrial boom, they affectionately nicknamed the area where
they settled “the Reservation.” Fitting into a Black and white segregated city proved a whole
new challenge, however. While not as overt as in North Carolina, prejudice remained an
issue. Southeast Baltimore police began referring to the Lumbee newcomers as “Lombardees”—
after the busy street that cut through their neighborhood—and themselves as “Indian
fighters.” Established residents, many working-class Polish, Italian, Greek, and Jewish immigrants
and their descendants, did not know quite what to make of the latest arriving
group, who did not look or dress like the Indians in the popular Westerns of the period. The
segregated city’s Black residents were equally nonplussed.
</p>
<p>
To many in Baltimore, the close-knit Lumbees were a curiosity,
not just because of their assertion of Native American identity, but
because they did not match Native American stereotypes of physical
appearance, language and accent, religion, foodways, and dress
portrayed by Hollywood. In 1957, <i>Ebony</i> magazine sent a reporter and
photographer to document Southeast Baltimore’s newly urbanized
tribe in a four-page spread. The story and photo essay, which coincidentally
included a picture of the teenage Jones at a nearby McKim
Center dance, was titled: “Mystery People of Baltimore: Neither red,
nor black, nor white. Strange ‘Indian’ tribe lives in world of its own.”
</p>
</div>
</div>



<div class="row" >
<div class="medium-8 push-2 columns">

<img decoding="async" class="singlePic"  style="display: block; padding-top:1rem; " src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_ASHLEY.jpg"/>

</div>
</div>

<div class="row" >
<div class="medium-8 push-2 columns">

<img decoding="async" class="singlePic"  style="display: block; padding-top:1rem; " src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_Xueying-Chang.jpg"/>

</div>
</div>





<div class="row" style="padding-top:1rem; padding-bottom:1rem;">
<div class="medium-8 push-2 columns">

<h5 class="captionPic thin">
Ashley Minner at the Baltimore American Indian Center; Minner holding a photograph of a Lumbee woman shelling peas at the Baltimore American Indian Center.<i>From top: Photography by Jill Fannon; Photography by Xueying Chang of the Smithsonian Center for Folklife and Cultural Heritage</i>
</h5>

</div>
</div>




<div class="row" style="padding-top:1rem; padding-bottom:1rem;">
<div class="medium-8 push-2 columns">


<p>
<span class="firstcharacter clan">T</span>
he Lumbees are the largest tribe east of the Mississippi
and the ninth largest in the country, with 55,000 members.
They take their name from the Lumbee River,
which is fed by the woodland swamps of tribal territory
in Robeson and the surrounding counties of southeastern
North Carolina. The tribe’s complex history and Native American
identity has long been a source of stigma—and skepticism—from
outsiders, including Baltimoreans, who tend to reduce Indigenous
authenticity to genetic features, like straight black hair and high
cheek bones, and “pidgin” English. At different times, the Lumbee
nation has also been known as or called Croatan, Cheraw, and Cherokee
Indians of Robeson County. One theory connects their origin story
to the Hatteras Indians of the Outer Banks. Another, since discarded,
to the Lost Colony of Roanoke. What is broadly understood is that
they descend from an amalgamation of Algonquian, Iroquoian, and
Siouan speaking people who settled in the region in the 1700s and
1800s, forming a tribal bond as they sought to escape European disease,
colonial wars, forced migration, and enslavement.
</p>

<p>
By the mid-1950s, several thousand Lumbee had come together
in a roughly 64-block area in Baltimore, bordered by South Broadway,
Washington Hill, and Butchers Hill to the east and north,
and Patterson Park and Fells Point to the west and south. Later
estimates would put their booming population between 4,000 and
7,000 by the late 1970s and early 1980s. (The official U.S. Census
number, assumed to be an undercount, put 3,500 Native Americans in Baltimore and 8,000 statewide in 1980.) Other Lumbee
members, also migrating north for jobs and relief from Jim
Crow laws, moved to Detroit, Philadelphia, and other cities.
They brought with them a distinctive lilting Southern
accent and a strong work ethic, swapping their low-wage
farming jobs for employment in auto factories, steel plants,
the construction trades, and the restaurant and service industries.
Many Lumbee in East Baltimore became entrepreneurs,
opening small businesses like Hartman’s BBQ Shop,
Revels’ grocery, and Locklear’s grocery—all formerly in the
1700, 1800, and 1900 blocks of East Baltimore Street—plus
Pop’s on East Fairmount, which sold hog maws and chitlins,
and George’s Grocery & Grill, which was closer to Patterson
Park. The El Salvador Restaurant now on South Broadway
was previously a jewelry store called the Hokahey Indian
Trading Post. One of several Lumbee-owned auto shops in
the area, Hunt’s Service Station, was also situated on South
Broadway, right where a busy 7-Eleven store now sits. Today,
coincidentally, it’s a hub for Mexican and Central American
migrants seeking day labor employment.
</p>
<p>
A University of Maryland anthropologist who did fieldwork
in the community described it in 1982 as “perhaps the single
largest grouping of Indians from the same tribe in an American
urban area.”
</p>

</div>
</div>


<div class="row" >
<div class="medium-8 push-2 columns">

<img decoding="async" class="singlePic"  style="display: block; padding-top:1rem; " src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_washington.jpg"/>

</div>
</div>





<div class="row" style="padding-top:1rem; padding-bottom:1rem;">
<div class="medium-8 push-2 columns">

<h5 class="captionPic thin">
Members of an East Baltimore community group organized during urban renewal period, including Lumbee tribe member Rosie Hunt (center, fourth from left). <i>Photo by Fred G. Kraft for 'The News American,' February 27. 1972. Courtesy of Hearst Corporation. </i>
</h5>

</div>
</div>



<div class="row" style=" padding-top:1rem;">
<div class="medium-8 push-2 columns">

<iframe loading="lazy" width="100%" height="166" scrolling="no" frameborder="no" allow="autoplay" src="https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/1089970972&color=%23a03414&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true"></iframe>

</div>
</div>


<div class="row" style="padding-bottom:1rem;">
<div class="medium-8 push-2 columns">

<h5 class="captionPic thin">
“Working at General Motors”­—Lumbee tribe member Howard Redell Hunt Sr. <a href="http://www.ashleyminnerart.com/project/histories">Recorded by Ashley Minner</a>
</h5>

</div>
</div>



<div class="row" style="padding-top:1rem; padding-bottom:1rem;">
<div class="medium-8 push-2 columns">

<p>
<span class="firstcharacter clan">J</span>
ust a few decades later, almost all physical evidence
of “the Reservation” has disappeared.
Partly, it’s due to urban renewal efforts—the entire
north side of the 1700 block of East Baltimore
Street where Jones first lived was leveled
and converted into a public park. Elsewhere, condominiums
have gone up. And, like many other upwardly mobile, rowhouse-
living Baltimoreans, Lumbees decamped for jobs,
schools, and suburban homes in Baltimore County. Others returned
to North Carolina as part of a wider reverse migration
trend that began in the 1980s.
</p>
<p>
The main vestiges include the <a href="baltimoreamericanindiancenter.org">Baltimore
American Indian Center</a> on South Broadway
and the South Broadway Baptist Church.
Both were founded in the halcyon days of
Indian activism in the late 1960s and remain
active, with cultural classes and religious
services.
</p>
<p>
But there are other holdovers.
</p>
<p>
“Slim’s Bench,” at the corner of East Baltimore and North Madeira
streets—named for since-deceased Lumbee elder D.C. “Slim”
Hunt, who resided nearby—endures as a near-daily gathering space
for older tribe members.
</p>
<p>
Slightly further afield, <a href="https://roses-bakery.square.site/">Rose’s Bakery</a> still makes downhome
Southern favorites, which is to say traditional Lumbee cuisine—sweet potato pie, cornbread, banana pudding, collards, and chicken
and pastry. Rose’s opened in the Northeast Market in 1978 and is
heavily patronized by the local Lumbee community, most of whom
now reside a few miles away in Dundalk, Middle River, Essex, and
Rosedale. (At the 81st National Folk Festival this past August on
the Eastern Shore, bakery owner Rosie Bowen demonstrated how to
make collard green sandwiches, which are associated with Lumbee
identity and memories of North Carolina and family. Collard sandwiches
are a unique blend of Robeson County demographics and
include Black, Indigenous, and white influences. Made with collards
brought from Africa, fried cornbread from the Americas, and the
fatback of hogs, which the Spanish carried to this continent in the
1500s—and often served with black-eyed peas—they’ve also been
described as the perfect food to understand colonialism.)
</p>

<p>
“The Lumbee community gradually spread out, so my own generation
never experienced ‘the Reservation’ as such,” says 39-year-old
artist and scholar Ashley Minner, a first-generation Baltimore
tribal member born to a North Carolina Lumbee mother. “Over the last 17 years, especially, there’s been a sharp decline of Lumbee
population in the city.” She estimates that perhaps a few hundred
Lumbee reside in Baltimore City and a couple thousand more in
Baltimore County. Minner, who grew up in Dundalk, has meticulously
researched, documented, and archived the Lumbee journey,
publishing a glossy walking tour map of the old Southeast Baltimore
neighborhood last year and creating the informational website <a href="https://www.baltimorereservation.com/"><i>baltimorereservation.
com.</a></i> An assistant curator for History and Culture
at the Smithsonian National Museum of the American Indian, her
American Studies Ph.D. dissertation at the University of Maryland,
Baltimore County explored the tribe’s history in Baltimore.
</p>
<div class="picWrap">
<img decoding="async" class="singlePic" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_The-Tribes.png"/>
</div>
<p>
She is currently working with UMBC to establish a permanent
Lumbee archive at the school, which will be named the Ashley Minner
Collection and assembled within the Maryland Folklife Archives
housed at UMBC’s Albin O. Kuhn Library. She is negotiating a book
contract based on her dissertation and the urban Lumbee story in
Baltimore, but with the sale of the Native American Senior Citizens
building in 2017, she also feels like she’s in a race against time. “The
remaining elders are in their 70s and 80s,” she says. “I do feel as if
I arrived at this work at a critical juncture. The history is with the
people. I wouldn’t know what to look for without the elders.”
</p>

<p>
Her efforts come at an interesting time in the broad arc
of the story of Indigenous people and nations. Though this
is their land, Native Americans are only now seeing their
stories celebrated as part of the “American story” in mainstream
culture.
</p>
<p>
Just last year, Baltimore celebrated its first Indigenous
Peoples’ Day, becoming one of more than 50 cities and/or
states to do so. President Biden issued the first-ever presidential
proclamation of Indigenous Peoples’ Day last year,
a significant shift away from the federal holiday honoring
Christopher Columbus toward a celebration of Native peoples
instead. (Also in 2021, Biden named former New Mexico Congresswoman
Deb Haaland the U.S. Secretary of the Interior,
making her the first Native American to serve as a cabinet
secretary. He also appointed Charles Sams the director of the
National Park Service, making him the first tribal citizen to
serve in that role.)
</p>
<p>
More telling: A plethora of recent Native American-led and
-cast television shows have been receiving rave reviews. The
first season of <i>Reservation Dogs</i> on Hulu has been described
as “a stereotype-smashing, Tarantino-esque triumph.” Peacock’s
popular <i>Rutherford Falls</i>, co-created by a Native American,
is for all intents and purposes, television’s first Native
sitcom. The big budget <i>Dark Winds</i>, on AMC+, a long-awaited
series with a Native American filmmaker directing most of
the episodes, has also earned praise from viewers and critics.
There are others, too: <i>Mohawk Girls</i>, <i>Prey</i>, <i>Wild Indian</i>, <i>Montford:
The Chicasaw Rancher,</i> and <i>Love and Fury</i>—all on major
streaming platforms, with more to come.
</p>
<p>
“I don’t call it a moment, because hopefully it lasts longer
than that and it’s not something that comes and goes,” says
Jody Cummings, an enrolled Lumbee member and lawyer,
who has represented Native American tribes on natural resource
issues. “But there is an increased profile, some because
of people like basketball player Kyrie Irving embracing
his mother’s Standing Rock Sioux heritage and some from the
environmental issues [pipeline protests] in tribal communities,
that hasn’t been there before. It’s a good thing.”
</p>


</div>
</div>


<div class="row">
<div class="medium-6 columns">

<img decoding="async" class="singlePic"  style="display: block; padding-top:1rem;" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_ebony-2.jpg"/>

</div>
<div class="medium-6 columns">

<img decoding="async" class="singlePic"  style="display: block; padding-top:1rem;" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_ebony-1.jpg"/>

</div>
</div>


<div class="row">
<div class="medium-8 push-2 columns">

<h5 class="captionPic thin">
COVER AND SPREAD FROM A 1957 'EBONY' STORY ON BALTIMORE'S LUMBEE COMMUNITY. (THREE WOMAN ON THE COVER ARE CREOLE WOMEN FROM NEW ORLEANS.)—<i>Sean Sohbot/Courtesy of Ashley Minner</i>
</h5>

</div>
</div>



<div class="row" style="padding-top:1rem; padding-bottom:1rem;">
<div class="medium-8 push-2 columns">

<p>
<span class="firstcharacter clan">M</span>
inner’s chronicling of the Baltimore Lumbee community
and migration story started with her own
family’s saga while she was still in high school.
She began by recording her grandfather’s memories
of North Carolina and Baltimore—long before
she considered it an academic pursuit. He had decided to put
his family farm in the rearview mirror after getting out of the
U.S. Army and eventually brought his wife and three children—Minner's mother and her two brothers—to Baltimore.
(One of Minner’s uncles had red hair as a child and got teased
and harassed about it regularly when they moved here: There
ain’t no red-haired Indians!)
“I guess it was that
fear of loss and realizing
even at that age that people
aren’t around forever,”
Minner says of the early
impetus for her research.
</p>
<div class="picWrap">
<img decoding="async" class="singlePic" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_Eat-In-Carry-Out.jpg"/>
<h5 class="captionPic thin">
Former eatery in Upper Fells Point owned by the Baltimore American Indian Center. <i>Courtesy of the Baltimore American Indian Center. </i>
</h5>
</div>

<p>
That was during a
period in high school in
which she struggled with
her own often-mistaken identity, which is not unusual among first-generation
tribal members in Baltimore. Displaced from their tribal
roots in North Carolina, subsequent generations of Lumbee children
often had a challenging time in city and county public schools, not
easily fitting into Black or white cliques, or, more recently, Hispanic
immigrant circles. Many faced harassment and bullying. It happens
even today to Native American students in city and county schools.
“I’ve been called Asian, Puerto Rican, Hawaiian—everything but
what I am,” Minner says. “Then you tell people that you’re Indian,
and they say, ‘No, you’re not.’ It does something to you psychologically
to have people not accept you for who you are day in and day
out.” Minner is Lumbee on her mother’s side and Anglo-American
on her father’s side. Her husband, Thomas, is Lumbee and African
American. The couple recently had their first child.
</p>
<p>
“Our young people can be particularly unmoored,” continues
Minner, pausing and reflecting again on why she started collecting the stories of her elders
and why they matter. “There are all kinds of
ways society makes you feel like you don’t
belong. I think when you realize that your
history is much deeper than what you knew,
it gives you a different sense of belonging. I
think the archive could help with that. We are
part of a long, rich history. We helped build
this city. We helped develop the character it
has now. It’s ours, too.”
</p>
<p>
Dean Cox, an ironworker by vocation and
artist by avocation, is part of Minner’s generation.
He remembers paper balls being thrown
at him and running home to avoid getting
jumped by classmates. “I didn’t want to keep
telling my mom,” he says. “You fight back
because you think that’ll work, but it doesn’t.”
</p>
<p>
Cox’s grandmother, Elizabeth Locklear,
was one of the founders of the Baltimore
American Indian Center. His mother, Linda
Cox, 72, who was raised by her grandparents
in North Carolina, still lives in the neighborhood,
and currently serves as chair of the center.
She also sings in the choir at South Broadway
Baptist. “My mother wanted more out of
life, but my grandparents would not let her
bring me with her,” she says. “So I visited in
the summer and then came to [permanently]
stay in Baltimore when I was 18.”
</p>
<div class="picWrap">
<img decoding="async" class="singlePic" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_Ive-Been-Called.png"/>
</div>
<p>
The center, which has long offered traditional
music, dance, and singing classes, and
organized annual powwows—the 46th-annual
<a href="https://calendar.powwows.com/events/annual-baic-pow-wow/">BAIC Pow Wow</a> is scheduled for November 19
at the Maryland State Fairgrounds—also supported
youth sports, including a lacrosse team
her son played on. (As Marylanders know, lacrosse
was invented by Native Americans.) It
became a refuge for the younger Cox and other
Lumbee children. “You don’t think about these
things consciously, but you go there to be with
other Native American kids,” Cox says. “A couple
of them lived nearby and you would hook
up with them, and then the parents would
know each other, too, and you’d go stay with
them maybe on a weekend.”
</p>

<p>
Typically migrating from homes without indoor plumbing and sometimes electricity,
the Lumbee community struggled with disproportionately
high rates of poverty, alcoholism,
drug addiction, and other health issues that
often coincide with urban poverty. The center
tried to address many of those needs over the
years, hosting at various times job placement,
housing, healthcare assistance, mentoring
programs, entrepreneurial training, and alcoholism
education on top of its cultural programming.
“The center helped a lot of people,”
Dean Cox says. “I was born into it. I’ve been a
part of the center my whole life.” In 2015, Cox
oversaw a restoration of the Indian-themed
mural in the center’s courtyard, originally
painted by center teenagers in 1980.
</p>
<p>
Despite the Baltimore American Indian
Center’s half-century history, however, the
mistaken identity continues.
</p>
<p>
“It’s guaranteed somebody’s going to walk
up to me and speak Spanish every day," Cox
says. “We can get used to anything as human
beings, but if I’m talking about it, and if I’m
being honest, it probably still bothers me.”
</p>
</div>
</div>





<div class="row">
<div class="medium-10 push-1 columns">

<img decoding="async" class="singlePic" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_mural.jpg"/>

</div>
</div>


<div class="row" >
<div class="medium-8 push-2 columns">

<h5 class="captionPic thin">
REFURBISHED MURAL AT THE BALTIMORE AMERICAN INDIAN CENTER ON BROADWAY IN UPPER FELLS POINT. <i>PHOTOGRAPHY BY MIKE MORGAN</i>
</h5>

</div>
</div>

<div class="row" style=" padding-top:1rem;">
<div class="medium-8 push-2 columns">

<iframe loading="lazy" width="100%" height="166" scrolling="no" frameborder="no" allow="autoplay" src="https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/1089971008&color=%23a03414&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true"></iframe>

</div>
</div>


<div class="row" style=" padding-bottom:1rem;">
<div class="medium-8 push-2 columns">

<h5 class="captionPic thin">
“Anyway”—Lumbee tribe member Rebecca Holmes Oxendine. <a href="http://www.ashleyminnerart.com/project/histories"><i>Recorded by Ashley Minner</a></i>
</h5>

</div>
</div>


<div class="row" style="padding-top:1rem; padding-bottom:1rem;">
<div class="medium-8 push-2 columns">

<p>
<span class="firstcharacter clan">V</span>
ery much a segregated, if quickly
industrializing, Southern city in
the 1950s, Baltimore may seem
like an unlikely destination for a
person of color wishing to escape
bigotry and systemic racism. Discrimination
comes in varying degrees, however.
</p>
<p>
“They say Abraham Lincoln ended slave
labor, but where I’m from, a small town
called Red Springs in Robeson County, North
Carolina, sharecropping just became another
name for slavery,” says James Earl Locklear,
standing outside the South Broadway Baptist
Church in Upper Fells on a recent morning
after services. The church, led by Rev. Bobby
Joe Hunt, a Lumbee tribe member, has a Sunday
school and roughly 100 members, including
numerous Lumbee congregants, most of
whom now commute from the county. “You
rented the land and if you had an animal to
pull the plow, you’d get to keep half the sales
from the crops; if the owner supplied your
animal, you’d get to keep a third,” Locklear
continues. “And you bought sugar and coffee,
cornmeal and things you needed like that,
from the landowner’s store. Not a lot, because
you also grew your own food. But no matter
what, good year or bad, at the end of the year,
you’d end up in the hole and if you tried to
leave, they’d come after you.
</p>
<p>
“I was 17 when I left in 1959,” adds Locklear,
who still cuts a striking figure at 80
years old in a suit jacket and bolo tie with an Indian pendant. “By then I was working on
other people’s farms, picking tobacco, cotton,
and corn, making $2.50 a day. I had an uncle
already in Baltimore and he got me a job with
a commercial painting company here making
$3.25 hour. I thought I was rich,” he adds
with a wry grin. “Then I discovered the bars in
the neighborhood where you could spend that
money.” (“The reservation” was also known
for its sometimes rowdy local bars in the day.)
</p>

<div class="picWrap2">
<img decoding="async" class="singlePic" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_flag.jpg"/>
<h5 class="captionPic thin">
North Carolina
Lumbee members
wrapped in a captured
KKK flag. <i> 'Life' Magazine, Courtesy of the Charlotte Observer Photograph Collection, Library of Charlotte and Mecklenburg County.</i>
</h5>
</div>

<p>
More than six decades later, the racism he
encountered even as a child in North Carolina
is never far from the surface.
</p>
<p>
“When I was growing up, if you were Black
or Native American, like me, and wanted to
buy an ice cream, they’d only serve it to you
in a cup. The cones were for white kids. That’s
how they taught hatred to little kids.”
</p>
<p>
In fact, a year before Locklear left North
Carolina, a Ku Klux Klan rally intended “to
put the Indians in their place, to end race mixing,”
in the words of its ringleader—shone a
spotlight, literally, on Indian racism in Robeson
County. The Klan had swelled in ranks following
the 1954 <i>Brown v. Board of Education</i>
desegregation decision. Although the Klan
had typically targeted African Americans,
in 1958 they began harassing the Lumbees.
On the night of January 13, 1958, the KKK
burned crosses on the front lawns of two Lumbee
families. One of the crosses was burned in
the yard of a Lumbee family that had recently
moved into a predominantly white neighborhood.
The other was intended to intimidate
a Lumbee woman who was rumored to have
been dating a white man. Five days later, the
Klan rallied in a field in Robeson County.
</p>
<p>
It did not go as planned, but proved a
demonstration of the tribe’s cohesiveness
and tenacity. Reports differ regarding the
exact number of Klan members, but it’s estimated
around a hundred KKK supporters
turned out. When their meeting began, however,
the arc of their dim light didn’t spread
far enough for the Klansmen to see that as
many as a thousand Lumbees had surrounded
them. Several young tribe members, some
armed, closed on the rally, with a shotgun
blast shattering the light from their generator.
In the darkness, the Lumbees descended,
yelling and firing guns into the air, scattering
the overwhelmed Klansmen. Some left under
police protection while others, including their
new Grand Dragon, simply ran away. Considered
one of the nation’s most dangerous organizations
at the time, the Klan hadn’t kept the
time and place of their rally a secret, and news
photographers already on the scene captured images of exuberant Lumbees holding up
the abandoned KKK banner, which were published
around the world. Simeon Oxendine, a
popular World War II veteran, appeared in <i>Life</i>
magazine smiling and wrapped in the banner
with another tribe member. Their rout became
known as the Battle of Hayes Pond.
</p>
<p>
Nonetheless, Southern history remains an
overwhelmingly Black and white narrative.
Most Americans believe the genocide of Native
Americans took place long, long ago. But it’s
important to understand it was not completely
successful, says Emory professor Malinda
Maynor Lowery, a Lumbee tribe member and
a former director of the Center for the Study of
the American South at the University of North
Carolina. “There are over six and a half million
American Indians, and many of them live
in the South,” she wrote in a <i>New York Times</i>
opinion piece in 2018 following efforts to remove
Confederate statues in several Southern
states, including on the campus of North
Carolina at Chapel Hill. Lowery describes Indians
as “the original Southerners” and stresses
they continue to shape Southern history. She
also links the genocide of Native Americans
and the enslavement of Black Americans.
</p>
<p>
“American Indians often confronted both
the North and South as enemies,” she noted.
“The Confederacy’s commitment to slavery
and the Union’s commitment to expansion
were different versions of the same story of
imperialism. Usually the last mention of us
in K-12 classrooms is the Trail of Tears, when
five Southern tribes were forced West in the
1830s.” Few people, even progressives, seem
to recognize Native American presence in the
South. The coalition organized to oppose the
white supremacist Unite the Right rally in
Charlottesville, Virginia, in 2017 did not invite
any representatives of Virginia’s seven
American Indian tribes to participate.
</p>
<p>
It’s worth mentioning it was not until 2012
that Maryland formally recognized the Piscataway
Conoy Tribe and the Piscataway Indian
Nation in southern Maryland, and 2018 for
the Accohannock tribe of the Eastern Shore.
</p>
</div>
</div>

<div class="row">
<div class="medium-10 push-1 columns">

<img decoding="async" class="singlePic"  style="display: block; padding-top:1rem;" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_powwow.jpg"/>

</div>
</div>


<div class="row" >
<div class="medium-8 push-2 columns">

<h5 class="captionPic thin">
Photo for the occasion of the Baltimore American Indian Center winning the 2018 Maryland Heritage Award in the category of “Place.” (l-r Louis Campbell (Lumbee), Celest Swann (Powhatan),  E. Keith Colston (Lumbee/Tuscarora).<i> Courtesy of Edwin Remsberg</i>
</h5>

</div>
</div>


<div class="row" style="padding-top:1rem; padding-bottom:1rem;">
<div class="medium-8 push-2 columns">

<p>
<span class="firstcharacter clan">M</span>
eanwhile, the Lumbees actually
remain in the middle of a nearly
140-year-old struggle for full recognition
from the U.S. government.
The tribe received state
recognition from North Carolina in 1885, and
a compromised recognition of sorts from the
federal government in 1956—recognition without
the full benefits accorded other tribes.
</p>

<p>
The bipartisan Lumbee Recognition Act, which President Biden has indicated he’d support,
hasn’t gotten to his desk yet and remains
pending in Congress. Other North Carolina
tribes, notably the Cherokee, have opposed
their campaign for full recognition—the assumption
being they don’t wish to share the
benefits that come with full tribal standing.
</p>
<p>
“The proposed legislation finishes the job
Congress started in the 1956 Lumbee Act—full recognition, which frankly, our folks have
been pushing for from the U.S. government
since the late 1800s,” says Cummings.
</p>
<div class="picWrap4">
<img decoding="async" class="singlePic" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_LumbeeIndianCenter.jpg"/>
<h5 class="captionPic thin">
The Baltimore American
Indian Center in
Upper Fells Point.<i>Courtesy of University of Maryland Special Collections and University Archives, College Park, Maryland. Permission: Hearst Corporation.</i>
</h5>
</div>
<p>
To Milton Hunt, a diversity, equity, and inclusion
consultant, leveling that field means
everything. A Baltimore Lumbee with roots in
North Carolina, Hunt highlights the fact that
Native Americans represent the smallest minority
in the U.S., making up roughly two percent of the population. “This is the first time
in history that a Native American has been
the secretary for the Department of Interior,
which is responsible for the Bureau of Indian
Affairs,” Hunt says. “We don’t have a sitting
senator or Supreme Court judge. We haven’t
had a president. We haven’t had the numbers
to move the political needle by ourselves. The
same has been true almost everywhere outside
Oklahoma. Consider Baltimore, where we
had 7,500 Native Americans at one time. Well,
Baltimore had close to a million people then.
We didn’t have anyone on the City Council.
Representation has always been a struggle,
and it’s kept us marginalized.”
</p>
<p>
Hunt, who is 61, credits the Indian Education
outreach in city schools managed by
Jeannette Walker Jones as life-saving for him.
“I didn’t experience those things like ‘Colored,’
‘Indian,’ and ‘White’ water fountains
in North Carolina that I was told about, but
I was called everything from ‘half-breed’ to
the ‘N-word’ here,” he says. “I wouldn’t have
graduated and was going to end up incarcerated
and things like that. Today, I know that
a true sense of identity, knowing who you
are, that will get you through times when you are lost, especially when you’re young. What
I learned from Jeanette, and she used older
Indian students to mentor younger Indian kids
with homework and everything else, was that
it’s not who or what you say I am,” Hunt continues.
“It’s who I know I am that matters.”
</p>
</div>
</div>


<div class="row" >
<div class="medium-10 push-1 columns">

<img decoding="async" class="singlePic"  style="display: block; padding-top:1rem; " src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_map.png"/>

</div>
</div>





<div class="row" style="padding-top:1rem; padding-bottom:1rem;">
<div class="medium-8 push-2 columns">

<h5 class="captionPic thin">
<i>MAP OF THE HISTORIC LUMBEE COMMUNITY NEIGHBORHOOD IN SOUTHEAST BALTIMORE BY ROBERT CRONAN OF LUCIDITY INFORMATION DESIGN, LLC </i>
</h5>

</div>
</div>

<div class="row" >
<div class="medium-8 push-2 columns">
<p>
Jessica Locklear, a Lumbee member and
public historian from Philadelphia, says Lumbee
migration from rural North Carolina to the
crowded urban setting of industrial Baltimore
has echoes of the Black migration story as
well as the European immigration story. But
she adds it’s important to keep in mind there
are differences, and that the Lumbee migration
story, like the story of other migrant/immigrant
groups, shouldn’t be simplified to a single narrative.
“Lumbee history is American history,
and it’s rich and diverse and always connected
to all the broader things happening in the U.S.
The movement to Baltimore is a major part,
but Lumbee also migrated in-state to cities like
Greensboro. They settled in places like Georgia
in the 1800s, forming communities that lasted
100 years, before returning to North Carolina.
The Lumbees have evolved and survived by
adapting to what was going on around them,
and then often returning to North Carolina.”
</p>
<div class="picWrap">
<img decoding="async" class="singlePic" src="https://www.baltimoremagazine.com/wp-content/uploads/2022/10/OCT_Lumbee_Lumbee-History.png"/>
</div>
<p>
To Locklear’s point, Lumbee tribe members’
profound connection to North Carolina,
specifically the four southeastern counties of
Robeson, Hoke, Cumberland, and Scotland, is
unique and can’t be overstated. Baltimore may
have become home for many, but North Carolina
will forever be the homeland.
</p>
<p>
Rosie Bowen, the owner of Rose’s Bakery,
still drives back and forth to North Carolina
for her collard greens and the local cornmeal.
</p>
<p>
“It’s not the same from anywhere else,” she
says with a smile, holding up a photograph
of a patch of enormous collards from North
Carolina from behind her bakery counter just
hours before another trip to the place where
her father was raised. “It’s funny, though,
there are so many people from down there who
came to Baltimore and returned home, that
every time I tell people that I’m driving down,
they start asking me bring them things—and
the reverse.
</p>
<p>
“North Carolina and Lumbee family and
friends in Baltimore want me to bring back
collards and cornmeal,” she says, shaking
her head and smiling again. “The family and
friends who returned to North Carolina from
Baltimore? They ask me to bring lump crab
meat, Old Bay, and UTZ potato chips.”
</p>
</div>
</div>


		</div>
	</div>
</div></div></div></div>
</div>
<p><a href="https://www.baltimoremagazine.com/section/historypolitics/baltimore-lumbee-indians-upper-fells-point-claim-their-history/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>Comfort Zone</title>
		<link>https://www.baltimoremagazine.com/section/fooddrink/canela-brings-flavors-of-middle-east-to-southeast-baltimore/</link>
		
		<dc:creator><![CDATA[Jess Mayhugh]]></dc:creator>
		<pubDate>Fri, 12 Jan 2018 08:30:00 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[cafes]]></category>
		<category><![CDATA[Canéla]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[Upper Fells Point]]></category>
		<guid isPermaLink="false">http://server2.local/BIT-SPRING/baltimoremagazine.com/html/?post_type=article&#038;p=2150</guid>

					<description><![CDATA[]]></description>
										<content:encoded><![CDATA[<div class="wpb-content-wrapper"><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p><strong>There are plenty of places</strong> to order a good cup of coffee, open up a laptop, and get in a few free hours of Wi-Fi. But some of these spots can be distracting or try a little too consciously to be hipster-cool. This is why, when we want to come out of hibernation but still retain the comfort of home, we head to Canéla in Upper Fells Point. </p>
<p>With interior Formstone accents, 10 tables, and counter seating, the cozy neighborhood cafe has a decidedly laidback vibe. There’s global music on the stereo and some of the friendliest people you&#8217;ll find working the kitchen and register. The woman behind the counter refers to regulars and first-timers alike with a friendly “sweetness” or “darling.” </p>
<p>Of course, the coffee menu at Canéla, which is Spanish for cinnamon, is vast, with drip coffee, espresso, cappuccino, macchiato, red eye, and some standouts, including a delicious dirty chai and Zeke’s nitro cold brew on tap. There’s also a smoothie bar for an alternative pick-me-up and a full bar with three local beers on tap for an afternoon wind-down. </p>
<p>But what really sets Canéla apart is its unexpected food menu. The cafe’s partners, Michele Mavias and KC Catalan, bring their respective Italian and Israeli influences to the table. And the Middle Eastern heritage is especially strong in dishes like the za’atar sandwich with pan-fried eggplant, roasted red peppers, red onions, tomatoes, goat cheese, and a hard-boiled egg on toasted, soft ciabatta. Drizzled with olive oil and sprinkled with za’atar seasoning—oregano, sumac, cumin, and sesame seeds—the sandwich is hearty and flavorful.</p>
<p>If you want to stick with a more traditional American route, there is a delicious breakfast option (optimal after a night out) in the avocado BLT sandwich with thick, crispy bacon and mayo on a toasted asiago bagel, which comes from Towson Hot Bagels just down the street in Canton. Depending on your mood, there’s also a satisfying lox bagel sandwich with thinly sliced salmon and capers or a prosciutto baguette with mozzarella and olive oil.</p>
<p>Word to the wise: Always ask about the specials. You’ll soon find out that Canéla offers a 2-for-1 happy hour or, as on the day we visited, a pot of sweet-potato-and-black-bean chili that Mavais had just put on the stove. And she’ll serve it with a grilled cheese on the side because that’s just the kind of place this is. Though the menu features flavors from around the world, the staff and ambiance make every patron feel right at home.</p>
<hr />
<p><strong>›› Canéla</strong><em> 1801 E. Lombard St., 443-708-2562. Hours: Mon.-Fri. 6:30 a.m.-7 p.m. Sat.-Sun. 8 a.m.-4 p.m. </em></p>

		</div>
	</div>
</div></div></div></div>
</div>
<p><a href="https://www.baltimoremagazine.com/section/fooddrink/canela-brings-flavors-of-middle-east-to-southeast-baltimore/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>Review: Angie&#8217;s Seafood</title>
		<link>https://www.baltimoremagazine.com/section/fooddrink/review-angies-seafood/</link>
		
		<dc:creator><![CDATA[Jess Mayhugh]]></dc:creator>
		<pubDate>Fri, 09 Jun 2017 08:30:00 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Angie's Seafood]]></category>
		<category><![CDATA[Obrycki's]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Upper Fells Point]]></category>
		<guid isPermaLink="false">http://server2.local/BIT-SPRING/baltimoremagazine.com/html/?post_type=article&#038;p=3154</guid>

					<description><![CDATA[]]></description>
										<content:encoded><![CDATA[<div class="wpb-content-wrapper"><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p><strong>Strolling past the old five-story brick building</strong> on Pratt Street just east of Broadway in Upper Fells Point, our ears were captivated by what, for many Baltimoreans, is our ultimate siren song. Was that—<em>could it be</em>—the familiar crack of mallet hitting shell echoing inside these long dormant but once hallowed grounds?  </p>
<p>The familiar red sign, with the words “Obrycki’s” and “Seafood Restaurant” separated by a crab, still hangs outside the front doors, but a new name adorns the blue awning above it. In the ground-floor space that one of the city’s most renowned crab houses once called home, Angie’s Seafood is hoping to make a name for itself.</p>
<p>Opened last September by Angela Fiorenza and her partner, Zack Ahmed, the large restaurant and bar aims to bring a traditional, down-home seafood spot to a neighborhood that surprisingly lacks them. The menu is dotted with familiar favorites like shrimp cocktail, steamed mussels and clams, steaks, pasta, and, of course, crab in many of its glorious incarnations. 	</p>
<p>During two recent visits, we found that while Angie’s isn’t the kind of place that does one particular thing exceptionally well, it does do an exceptional number of things quite well. </p>
<p>Appetizers tend toward the bar variety—crab dip, fried calamari, mozzarella sticks, chicken in both finger and wing form. We opted to split a jumbo lump crab cake, which lived up to its name in both size and composition. It was piping hot, relatively filler-free, and set an encouraging tone for the rest of our meal. </p>
<p>The Broiled Fisherman Platter, with shrimp, scallops, crab imperial, and fish (tilapia on the night we visited), is a good way to taste a boatload of seafood. While we’d order it again, next time we’ll ask that it be prepared with less butter, an abundance of which overpowered some of the seafood’s natural flavors. </p>
<p>The fried items we tried, which included shrimp, oysters, scallops, and fish, seemed to be more in the kitchen’s wheelhouse. Most provided just the right amount of crunch and guilty grease fix that fried food devotees crave. A small filet arrived tableside medium rare, exactly as we requested.</p>
<p>There’s nothing fancy about the service or ambiance at Angie’s. The bar, loud and lively, is a fun place to crack crabs. (Props to our server who told us, without being asked, that, in the off-season, they’re often sourced from Louisiana and Texas, while in the summer some—not all—are local.)</p>
<p>That’s all fine with us—we’re just happy that a new generation of crab house found these old digs to call home.</p>
<hr />

		</div>
	</div>
</div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-2"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p><img decoding="async" src="https://www.baltimoremagazine.com/wp-content/uploads/2019/05/the-scoop.png" alt="The-Scoop.png#asset:37797" /></p>

		</div>
	</div>
</div></div></div><div class="wpb_column vc_column_container vc_col-sm-12"><div class="vc_column-inner"><div class="wpb_wrapper">
	<div class="wpb_text_column wpb_content_element" >
		<div class="wpb_wrapper">
			<p><strong>ANGIE’S SEAFOOD</strong> 1727 E. Pratt St., 410-342-0917. <br /><strong>HOURS</strong> Sun.-Thu. noon to midnight, Fri.-Sat. noon-1 a.m. <br /><strong>PRICES </strong>Appetizers: $6.95-16.95; entrees: $18-36; desserts: $5-6. <br /><strong>AMBIANCE </strong>Lively.</p>

		</div>
	</div>
</div></div></div></div>
</div>
<p><a href="https://www.baltimoremagazine.com/section/fooddrink/review-angies-seafood/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>Food Network Contestant Quietly Opens Ryder’s in Upper Fells Point</title>
		<link>https://www.baltimoremagazine.com/section/fooddrink/food-network-contestant-quietly-opens-ryders-in-upper-fells-point/</link>
		
		<dc:creator><![CDATA[Lauren Cohen]]></dc:creator>
		<pubDate>Tue, 26 Jul 2016 14:47:00 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Beat Bobby Flay]]></category>
		<category><![CDATA[Chef Malcolm Mitchell]]></category>
		<category><![CDATA[Food Network Star]]></category>
		<category><![CDATA[Ryder's]]></category>
		<category><![CDATA[Upper Fells Point]]></category>
		<guid isPermaLink="false">https://www.baltimoremagazine.com/?p=30905</guid>

					<description><![CDATA[He started to become more involved in the local food scene last year—hosting pop-ups at Federal Hill spots Liv2Eat and Blue Agave—and jumped at the opportunity to revamp the former Cockey’s space when he heard about it through the grapevine earlier this year.]]></description>
										<content:encoded><![CDATA[<p "="">When most new restaurants near a grand opening date, owners start sending out press releases, scheduling special events, and posting photos on social media to spread the word.
</p>
<p>Chef Malcolm Mitchell, however, took a completely different approach when preparing to debut his new <a target="_blank" href="https://www.facebook.com/Ryder1901/?fref=ts" rel="noopener noreferrer">Gough Street gastropub</a> last May.
</p>
<p>“We literally just opened up the doors,” Mitchell says. “At that point we didn’t even have a Facebook page. People in the neighborhood started coming in and saying, ‘Are you guys open? Can I get a beer?’ and we said, ‘Yeah, and we have food too!’”
</p>
<p>Mitchell, a Columbia native who has <a target="_blank" href="http://www.foodnetwork.com/shows/food-network-star/contestants/malcolm-mitchell.html" rel="noopener noreferrer">previously appeared</a> on Food Network’s <i>Beat Bobby Flay </i>and<i> Food Network Star, </i>opened Ryder’s in the former home of Cockey’s in Upper Fells Point on May 18. He explains the reasoning behind the quiet opening by saying that he didn’t want the community to be intimidated by a celebrity chef concept taking root in the neighborhood.
</p>
<p>“The focus is the food,” he says. “We wanted to see what the reaction was like without the residents knowing anything about me.”
</p>
<p>Mitchell realized his love for cooking after spending four years travelling the world in the Navy. He received an Advanced Culinary Arts degree from Stratford University in 2002, and has since bounced around the country, providing personal chef services and heading up kitchens everywhere from Los Angeles to Richmond, Virginia.
</p>
<p "="">He started to become more involved in the local food scene last year—hosting pop-ups at Federal Hill spots Liv2Eat and Blue Agave—and jumped at the opportunity to revamp the former Cockey’s space when he heard about it through the grapevine earlier this year. <img loading="lazy" decoding="async" alt="" style="width: 266px; height: 331px; float: right; margin: 0px 0px 10px 10px;" src="https://52f073a67e89885d8c20-b113946b17b55222ad1df26d6703a42e.ssl.cf2.rackcdn.com/RydersExtCrop.jpg" height="331" width="266">
</p>
<p "="">In a swift, two-week turnaround, Mitchell enhanced the old Cockey’s interior by soundproofing the ceiling, renovating the bathrooms, replacing furniture and kitchen appliances, and adding a fresh coat of paint. Though the restaurant seats upwards of 50 people, the kitchen is a tight squeeze.
</p>
<p>“It’s the smallest kitchen in Baltimore,” Mitchell says with a laugh. “House kitchens are bigger than this. But it’s still got some really great food coming out of it.”
</p>
<p>The menu at Ryder’s showcases Mitchell’s fun take on gastropub fare, highlighting dishes such as tequila-braised short rib tacos, macaroni and cheese topped with Cheetos, peach glazed jerk chicken skewers, roasted beet salad with spiced pecans and a sherry maple vinaigrette, and bison burgers cooked in duck fat and topped with smoked gouda.
</p>
<p>The beverage program features an array of beer and wine, and a cocktail menu with riffs on an Orange Crush and a classic whiskey smash.
</p>
<p>“Food and beverage go hand in hand. You have to hit both marks,” Mitchell says. “You can still be the corner bar and sling the Natty Bohs, but also have great food.”
</p>
<p>Mitchell says that opening the new spot has been an exciting homecoming experience for him, and that he hopes Ryder’s (named after his landlord’s dog) becomes a destination for Fells Point locals and visitors alike.
</p>
<p>“We want it to appeal to the neighborhood first and foremost,” he says. “But when people come to Baltimore and say, ‘I don’t want to go where the tourists go,’ I want Ryder’s to be that low-key neighborhood spot that comes to mind.”</p>

<p><a href="https://www.baltimoremagazine.com/section/fooddrink/food-network-contestant-quietly-opens-ryders-in-upper-fells-point/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
			</item>
	</channel>
</rss>

<!--
Performance optimized by W3 Total Cache. Learn more: https://www.boldgrid.com/w3-total-cache/?utm_source=w3tc&utm_medium=footer_comment&utm_campaign=free_plugin

Object Caching 49/179 objects using Redis
Page Caching using Disk: Enhanced 

Served from: www.baltimoremagazine.com @ 2026-06-22 18:34:53 by W3 Total Cache
-->