This week's food section in the San Diego Union-Tribune features my piece on how to make vegetarian tacos and quesadillas, courtesy of Chef Trey Foshee of Galaxy Taco. Foshee invited me into his kitchen and taught me how he makes the key sauces that turn a vegetable-laden taco into a rich and satisfying Mexican experience, proving you don't need animal proteins like fish or beef or lamb to make a great, authentic dish.
Photo by Eduardo Contreras