I am delighted to receive a press release from Vida Mexican Kitchen y Cantina, scheduled to open in the EpiCentre this September.
Vida will offer “traditional, regional and (Mexican) contemporary cuisine.” What is hopeful here is the statement: “every great Mexican dish begins with homemade tortillas.”
Chef Chris Swinyard will use North Carolina white corn exclusively – with no preservatives – to make his corn tortillas, and will also make flour tortillas on site as well. But will Vida serve puffy tacos? I guess I’ll just have to wait until September.
This article appears in Aug 17-23, 2010.
