"Georgia-based, California-born, Mexico-rooted chef Maricela Vega can sum up her complicated identity in one dish: the fried oyster mushroom tacos she serves at Atlanta’s 8Arm. This is a taco that bridges both the flavors of Mexico and the South. For this dish, Vega draws inspiration from the family fish fries her Uncle Jose hosted in Guanajuato. She uses oyster mushrooms from Qihe Mushroom Farm in Newnan, Georgia, and mills like Anson Mills or Buckeye Creek Farm. The taco includes rajas made from aji peppers, Sea Island red peas for the frijoles, a chile tamulado salsa, and tortillas made from a blend of Oaxacan and Georgian yellow corn. Toppings include Easter radishes, cilantro from Grow Where You Are, and raw kale." - ByElyse Inamine