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Maricela Vega of Chicomecóatl and Taqueria del Sol founder Eddie Hernandez discuss how Covid-19 impacted Atlanta's restaurant scene and where we will go from here.
Chef Maricela Vega will leave 8Arm in mid-April, but she's not leaving the food world behind. She'll focus on selling tamales, tortillas, hot sauces, and other goods through Chicomecóatl and revitalizing her farm in Mexico.
With COVID-19, Georgia farmers—and the organizations designed to support them—have had to rethink nearly every aspect of what they do with their bounty.
Sevananda for party favors, Kookie House for custom-made cookies, and wine from Hop City—Beca Grimm, a Dope Girls zine cofounder, shops local to ring in 2020 with a Babysitter’s Club–themed bash at home.
8Arm chef Maricela Vega will be preparing a dinner on September 16 that weds the techniques and ingredients of ancient and modern Mexico. Her goal is to raise funds for a masa-making machine and, eventually, a brick-and-mortar shop that sells fresh, heirloom masa and tortillas.
The Ponce de Leon Avenue den of cool never stopped being revolutionary. 8Arm's new chef, Maricela Vega, has made it even more deliciously subversive.
As obvious as the physical transformation of Atlanta’s restaurant scene has been, an underground dining revolution is also underway. The latter—waged by chefs hosting pop-up “restaurants” and dinner series, as well as entrepreneurs offering incubating spaces—isn’t as easy to observe as the former. But it’s similarly impressive. In many ways, it’s more impressive.
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