Hand-made tortillas and horchata at Taipei restaurant

Hand-made tortillas and horchata at Taipei restaurant

2025-04-22

Today we take you to meet Aaron Davis, a Mexican restaurant founder who insists on quality cuisine. His restaurant serves up mouthwatering dishes, using tortillas made in-house from scratch. To gulp it all down, there’s few things better than a freshly-made horchata. FTV reporter Stephany Yang spoke to Davis to find out more about his journey opening up his restaurant.

First up is this birria taco, a twist on the traditional Mexican stew. They are made by filling corn tortillas with slow-cooked birria, melted cheese, onions and cilantro.

Aaron Davis
Mexican restaurant founder
Birria is actually traditionally a goat meat. Goat meat stewed in tomato and chilis but recently, they have been using beef instead of goat. I like the flavor of this beef. We actually have two different types of beef in there to give different textures and different fat content.

Other tacos on the menu include chicken, carnitas, and shrimp. All of their tortillas are made in-house with corn. Their Mexican-style horchata, a refreshing rice drink, is also made from scratch.

Aaron Davis
Mexican restaurant founder
We hand-make all of our tortillas. We start with raw corn. We cut it for hours. We go through the nixtamalization process which breaks the outer skin. We then grind it here in-house. We then pound out each one of the rounds, grill it for a little bit. Every single tortilla is a special work of art. Our slogan is "Taste like home, yet we are not your mama." We want to continue that feeling of home cooked food and really thoughtful like your mom would cook for you. We want to make you feel like you are home when you are here.

The restaurant is the brainchild of Aaron Davis and his wife Dora. Aaron is from Northern California, and he met his wife in China, where he worked for 15 years. Prior to opening his restaurant, he worked in the steel industry and as an educator. During COVID, the couple moved to Taiwan. It took Aaron and his wife three months from having the idea to opening up the restaurant.

Aaron Davis
Mexican restaurant founder
This place was not a restaurant. There was no kitchen. It was a garage before and they had renovated it into a tea shop so it still had some things going for it, but really, everything, every chair, every brick, every sign, every wall painted, everything was done by my wife and I hand.

Davis and his wife hope to provide a taste of home-cooked Mexican food for their patrons.

For more Taiwan news, tune in:
Sun to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

道地墨西哥餐廳老闆分享家常墨西哥菜的味道

2025-04-22

今天我們帶大家認識一位堅持品質的墨西哥餐廳老闆陳廒隆。他的餐廳提供令人垂涎欲滴的菜餚，特色是自製的玉米餅、歐洽塔。一起來看看!

墨西哥燉肉、起司、洋蔥、香菜放入玉米餅中，源自墨西哥哈利斯科州的傳統菜餚，墨西哥燉肉塔可餅，香噴噴上桌。

[[墨西哥餐廳老闆陳廒隆]]
"墨西哥燉肉實際上是一種傳統的山羊肉，番茄和辣椒燉山羊肉，現在已經改用牛肉代替山羊肉，我喜歡牛肉的味道。我們有兩種不同類型的牛肉，口感不同，脂肪含量也不同"

雞肉、墨西哥燉豬肉、蝦子，各式風味的塔可餅，應有盡有。包括玉米餅，大米製成的飲料歐洽塔，都是手工自製的。

[[墨西哥餐廳老闆陳廒隆]]
"我們所有的玉米餅都是手工製作的。我們從生玉米開始，切了幾個小時，利用鹼法烹製破壞外皮，然後研磨，把每一輪都敲碎，烤一下。每一個玉米餅都是獨一無二的藝術品。我們的口號是「雖然我們不是你母親，但能提供家的味道」。我們希望做出家常菜的感覺，如同母親為我們做飯般的體貼。我們希望讓客人有賓至如歸的感覺"

這家餐廳是陳廒隆和妻子Dora的心血結晶。來自北加州的陳廒隆，在中國遇到了真命天女，他們在中國工作了15年。在開餐廳之前，陳廒隆跨足鋼鐵業及教育業。疫情期間，夫妻倆搬到了台灣，從萌生想法到開餐廳，兩人花了三個月的時間。

[[墨西哥餐廳老闆陳廒隆]]
"這個地方不是餐廳。沒有廚房。以前是一個車庫，他們把它改造成一家茶店，所以它仍然有一些東西可以用，但每把椅子，每塊磚，每個標誌，每面粉刷的牆壁，一切都是我和妻子親手完成的"

夫妻倆希望讓來訪的客人，能品嘗到家常墨西哥菜的味道。

更多新聞內容，請鎖定：
民視台灣台（152頻道）週日至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00

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The National Geographic Taiwan photo contest is now in its ninth year. Photographers can submit their entries until July 15.

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KMT Chair Eric Chu and TPP Chair Huang Kuo-chang shake hands before embracing each other when they appear on stage at the Opposition Leaders Summit.

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