Secret Birria, a taco spot which opened in November in Uptown, isn’t on a main drag. You have to know it’s there, because it would be easy to pass right by the storefront windows looking in on a kitchen and service counter. Secret Birria offers counter service and outside seating in the adjacent driveway, with food delivered through a side window.

The compact menu hangs its hat on birria tacos, the now-trending traditional tacos that are typically made with slow-stewed beef, simmered with guajillo and ancho chiles into an oily, fragrant pool of flavorful shredded meat. Super popular in cities

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Talitha “Tali” Smith and Derek Smith moved to New Orleans in 2018. They both work in medical fields, and on the side, they started their PoLa New Orleans (@polaneworleans) pop-up to serve pierogis, pickles and traditional Polish dishes. PoLa is at Broad Street Cider every Friday and also offers precooked, packaged meals on the second and fourth Sunday of the month.

Gambit: How did you learn to cook Polish food?

Talitha Smith: When I was a kid, my grandmother always made hundreds and hundreds of pierogis for Christmas Eve, which is a huge Polish holiday. It’s called Wigilia.

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