The concept of sobremesa is dear to me. Originally from Spain, the practice is enjoyed across Latin America, including in Mexico. Its details are simple: after a meal, diners do not leave the table. Instead, they linger in conversation, perhaps with coffee or liqueur. It’s a valuable time for me and the people with whom I share tacos to discuss the meal and the day’s work, and just hang out. It’s a conversational digestif occasionally paired with an actual digestif. But sobremesa is impossible at Tacos El Andaluz in McAllen. Opened in May 2023 by Mexico City native Juan Carlos Medina, the restaurant is always buzzing with customers, as a friend and I noticed during a recent dinner visit.The suadero, the first taco we ordered, was…
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[source: https://www.texasmonthly.com/food/tacos-el-andaluz-mcallen/]
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