Intern Javier Gets Cover Story of This Month's Saveur!

Categories: Mexi Meals, News
"Javier Cabral" is Huichol for "El Cabrón de Cabrones"

For months, Javier kept telling me about how he was working on an article for Saveur about food from Zacatecas, a subject I'm somewhat obsessed with as you gentle readers know. He's a zacatecano también, from a different part of the state but still very much a part of the culinary brotherhood: gorditas, queso añejo, and enough types of tunas (cactus fruit) to turn you permanently purple.

Today, I'm proud as hell to announce that not only did Javier's piece drop in this month's issue of Saveur, IT MADE THE PINCHE COVER!!!

You can read his awesome story here, or--better yet--buy the damn issue. He paints a magnificent picture of our Zacatecas--you can smell the dust of the rancho, the pungent moles, and singsong Spanish of us chúntaros. My only issue with Javier's piece: where the hell is the shout-out for Jerez?

In all honesty, congrats Javier. And I ask the question again: qué chingada is someone of your preternatural talent doing interning for a rag like the Weekly?

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook!

Sponsor Content

My Voice Nation Help
Danna Romo
Danna Romo

Please tell Javier, I kept this article in mind to go back and read since I have had a sub. to Saveur for years. I teach Food Technology to at risk low income Hispanic (Mexican) high school teenagers and the first thing I did was have them make the enchilada recipe. Simple and economical and so good, the students loved them. So many of these kids have lost their heritage as far as food. I keep telling them they need to learn for their children. Sat down this morning and finally read the whole article. It was so beautifully written it made me feel like I was there with Javier and wishing I had relatives like these. Fantastic article, beautiful pictures, beautiful cover. Javier has such a beautiful way with words I am sure he will have a great writing career.

Danna Romo
Danna Romo

Very cool, I have had a sub. for years as I love the stories behind the food. Looking forward to the article.


Bravo, Javier. And I hope with your honorarium, you can afford more than a bowl of noodle soup on your next "intern lunch".....

Shuji Sakai
Shuji Sakai

Way to go Gluster! Very proud to see you make Saveur!

Now Trending

From the Vault