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Uruguayan empanadas, pungent northern Thai salads, and the return of Kirkwood’s La Calavera—this time, as a pizzeria
This is a year when too many beloved spots had to shut down for reasons that transcend the standard ones (and for reasons that, at this time last year, would have been unimaginable), and I fear many more will follow.
Eggs, biscuits, soups, bowls, sweets—our guide to 33 of the most delicious ways to start your day.
Bread bakers rarely get enough sleep. Working in the Decatur commissary kitchen he rents, Eric Arillo, owner of La Calavera Bakery, doesn’t look especially bleary-eyed. But he casually mentions that he sometimes manages to catch only four or five hours of shut-eye over a three-day period. And every Friday, he pulls a twenty-four-hour shift to be ready for the farmers markets where his nutritious, deeply satisfying breads and Mexican sweets are growing more popular by the week.