We went out of the studio and deep into taco territory this week at the Tacos & Tamales Festival with the legendary Leticia “Letty” Mitchell, chef and owner of Letty's de Leticia's Cocina, Leticia's Cocina & Cantina, and the new seafood-forward Carmelita's Mar Y Tierra.

On Today’s Menu:

🌮 From hand-pressed tortillas to birria ramen, Letty shares:

  • Her Las Vegas food journey — from 1964 to opening restaurants in a pandemic
  • The real markers of great Mexican food (spoiler: yellow cheese is a red flag)
  • Why tacos should be layered, juicy, & impossible to put down
  • What makes her Cuban sandwich & nopales fries must-orders
  • The untold history of El Sombrero Mexican Bistro, Las Vegas’ oldest Mexican restaurant
  • Birria, tradition, social media hype, & the art of feeding your soul

👀 Plus:

  • What defines bad Mexican food
  • Late-night tacos as cultural currency
  • John’s food nerd moment about seared hot dogs (...yep)
  • A surprise pasta alla via appearance on Letty’s menu
  • Her go-to spots when she’s not in her own kitchen

📍 Support Letty’s at:

  • Letty's de Leticia's Cocina Downtown
  • Leticia's Cocina & Cantina
  • Carmelita's Mar Y Tierra on Charleston

Questions, comments, hate mail? Email us at cheers@eattalkrepeat.com!

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