by Jake Lorenzo
Nov 2007 Issue of Wine Business Monthly
Jake Lorenzo pours a shot of Herradura Blanco into his morning coffee and watches mesmerized as Chuy works in the kitchen. The Burrito Palace is buzzing with the morning breakfast rush, so Chuy Palacios is in the weeds. He cuts three rectangular slices of steaming chilaquiles and puts them on plates. Cracking eggs into a pan he tosses the shells into the garbage bin without looking. He whips around, spoons a pile of beans onto each plate and, w...
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