This is part one of my interview with Kevin Morrison, exec chef-owner of Pinche Taqueria; part two of our conversation will run tomorrow.
"Just shut the fuck up and give me the taco." That was the order Kevin Morrison received years ago, when he was making street tacos for friends at his house in Golden. "We were doing shots of tequila, and I was making beef-cheek tacos, describing in detail how I braised it with fresh tomatillos, onions, garlic and cilantro, and as I was eloquently illustrating the details of what I was making," he recalls, "someone told me to shut the fuck up and just let him eat." And that, says Morrison, is how Pinche Tacos got its name. "I'm a Scottish guy from Indiana. What the hell do I know about tacos?"