As 2025 comes to an end, we’re digging back into our archives to revisit some of our favorite stories of the year. See them all here.
If you’re near the southwest corner of Cal Anderson on a Saturday night, you might catch a whiff of the smoky aroma of charcoal-grilled beef.
Follow that scent and you’ll find brothers Osiel and Reynaldo “Rey” Gastelum behind the grill of their taco stand, Tacos Cometa, serving Sinaloan-style carne asada tacos that you can’t find anywhere else in the city, heaped with chopped red onion, cabbage, and tomato salsa, and served with a cold wedge of cucumber.
Hungry regulars congregate beneath a white tent lit by string lights, as beef sizzles on the flat-top and Osiel deftly chops cooked meat on a wooden cutting board with a cleaver.
You might not know it, but those tacos are the end result of a decades-long journey that started with home cooking in Sinaloa, Mexico, with stops at some of the world’s most exclusive three-Michelin-starred restaurants along the way.
