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Aaron Sanchez's quest to find America's best tacos enters its second season as "Taco Trip" travels to Denver to sample that city's Latin cuisine Tuesday, Aug. 25, on Cooking Channel. "Denver and the surrounding areas are really special to me because they have an amazing Mexican population," Sanchez says. "There are these pockets in the city where you can really see the preservation of the Mexican legacy. You'll wander the streets and all of a sudden you'll find a place making fresh tortillas or roasting chiles. Also, my cousin, Javier, lives there so it was great seeing him." One of the key features of this regional cuisine is its abundance of green chilies, he adds. "It's definitely a distinctive Mexican flavor that you can't usually find fresh in most other place," he explains. "We tried green chilies in a couple of different of dishes – enchiladas, salsas and we also had a great green chili pozole." His itinerary includes a Mexican-inspired dinner with his family at Adelita's Cocina y Cantina, which features chef Silvia Ayala's famous Carne Asada Tacos. "One of my favorite southern states is Oaxaca, and there they are known for a tlayudas, which are basically big, open-face flatbreads, made out of masa," Sanchez says. "Toppings vary, but the classic includes black beans, queso fresco and chorizo." Sanchez says he sees his TV show as more than just a savvy diners' guide. "For me, 'Taco Trip' is a way to teach people about the different types of Mexican cuisine and share stories of these chefs and their families," he says. "I've gotten to meet some of the most amazing people and it's become a privilege for me to be able to help share their experiences." What did you have for dinner last night? "I had one of the best gorditas I've had in a while. They used fresh masa, lightly seasoned meat, mashed avocado and a cooked pico de gallo, which sometimes can feel like it's served as an afterthought. It was light and fresh, perfection!" What is your favorite comfort food? "My Tio Mario's chile colorado and tortillas always puts a smile on a face. Every time he makes it, he leaves off the cilantro, because that's how he grew up eating it, but I have to have cilantro on mine." You and John Besh co-own Johnny Sanchez. What makes you good partners? "We approach food and hospitality in the same way. We make sure we're using local, sustainable products and we believe that serving food and making people happy is the most important part of our job. We also both love the idea of bringing people together and sharing stories over some great food and drinks." What flavorings do you always keep on hand? "Mexican cinnamon, chiles en adobo and pickled onions. A lot of people getting nervous pickling at home, but it's really easy." SANCHEZ samples mile-high Latin cuisine on 'Taco Trip' BY JOHN CROOK Page 8 August 24 - 30, 2015 Look to Monday's Food Section for all your grocery shopping needs. Nobody Covers Your Hometown Better! • Carpet • Vinyl • Ceramic Mon.-Fri. 8-5 • Sat. 9-1 65669 US 33 East • Goshen 642-4770 TOLL FREE 1-877-642-4770 Area's Largest Selection of Remnants Large Inventory of Carpet, Laminate, Vinyl, and Luxury Vinyl Tiles! Fresh, Ripe, Delicious Kercher's Homegrown Red Haven Peaches Kercher's ... the name you've trusted for 93 years. Mon.-Fri. 9am-5:30pm • Sat. 9am-4pm • Closed Sundays GOSHEN, IN • 533-6311 1/2 Mile West of SR 15 on CR 38 at the Orchard www.kerchersorchard.com Sweet Corn, Green Beans, & Blueberries We also have Lodi Apples! On or Off-Site Catering All Occasions Dine under the glow of gas lanterns Breakfast and Lunch Meals also available Open Tuesday through Saturday OEC Super Buffet 4024 Elkhart Rd Goshen IN 46526 Tel: 574-875-1298 Elk Lunch Monday-Friday 11am-3pm Adult $7.25 Children 2 years old $1.99 3-6 years old $3.50 7-10 years old $5.00 *Saturday Lunch $7.75 Dinner Monday-Friday 3pm-9:30 pm Adult $10.75 Children 2 years old $2.99 3-6 years old $4.50 7-10 years old $6.00 *Sunday Dinner Price ALL DAY $10.75 SENIOR DISCOUNT 10% PRICE only in C O M I N G F R I D A Y ✔ ANGELS AMONG US ✔ how to guide

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