Documental que habla sobre la nostalgia cómo un ingrediente invaluable en la comida de los migrantes. Los sabores disipan las fronteras y la distancia.

The dishes that Chairez cooks can’t be found anywhere else: her particular Zacatecas-style preparation of pork skin braised in red salsa, the pork and nopales stew that is unique to the chef’s hometown of Valparaiso, and, most prominently, the freshly griddled gorditas that stand apart from the deep-fried versions sold at most Mexican restaurants around town.— SF Eater

The restaurant also plans to extend its hours later into the evening, turning the space into a cenaduría, or informal supper club, from 7 to 10 p.m. Chairez explains that the idea will be to offer a short menu of more casual snacks to nighttime customers: crunchy tacos, enchiladas, and tostadas. During the rest of the day, the restaurant will still serve its usual lineup of Zacatecan regional specialties, including the barbacoa and menudo Chairez makes on weekends — SF Eater

The best dishes I ate in 2021: I’m happy to report that Mi Zacatecas is very much back in business, still serving the finest gorditas in the Bay. The first time I sat down inside the restaurant’s new, more spacious East Oakland digs, it was on a weekend, which meant there were glistening bowls of beef barbacoa, unspeakably tender and rich, served with handmade tortillas still hot off the griddle—a luxury I’d nearly forgotten about after a year of takeout.— Luke Tsai, KQED

Named one of the 8 Best Burrito Restaurants in Oakland: Small, easygoing restaurant serving traditional Mexican plates such as gorditas, tacos & burritos.— Boam.com