Mid February can be bleak. It can be dreary. It is (mostly) uncomfortably cold. In upstate NY we need to do things (indoors) that make us happy in February, in order to survive through to March, and April, and then finally May where we (probably) won’t be surrounded by piles of snow and ice. For me happiness is very often achieved with cooking, and while I LOVE to grill, smoke, and BBQ, winter time cooking is all about braising, slow cooking, and generally keeping that oven on for as long as possible. Luckily for The Good Truck, braised meats of all kinds are DELICIOUS in tacos, and though spring can feel like a distant dream, taco testing is in full swing at my house. We’re talking red chili+beer braised brisket, slow cooked pork with green chili sauce, and, my favorite so far, Pozole, the rich pork and hominy stew that will get you through any winter day and even give you something to smile about. On deck next week; braised duck, carnitas, and probably another couple versions of Pozole, cause I can’t seem to stop craving it.