Each machete has a hint of smokey flavor from its time on the grill. Photo: Meira Gebel/Axios
The hottest pop-up this summer has to be Machetes, a Mexico City-style street food restaurant serving giant quesadillas filled with gooey goodness.
Catch up quick: Husband-wife duo Diego and McKenna Palacios — industry vets who've worked at OK Omens and Gado Gado — started slinging their signature dish two years ago and have been selling out ever since.
Their most recent pop-up with Mexican seafood restaurant Mariscos Con Onda had a two-hour wait.
Best bites: Each machete is made with tri-color corn masa (giving it a tie-dye effect), packed with marinated meats (or veggies), flame grilled, then served with zanahorias en escabeche, salsa and crema.
Fillings vary from 30-day dry-aged steak, octopus, cactus, squash blossoms and chipotle-tomato braised chicken — plus diners can pack their order with up to four.
My thought bubble: You may think you can't finish a whole one, but trust me, you can.
If you go: Machetes next pop-up is Monday with Lupine at Company.
