Namesté on this beautiful Sunday. 💛
We’re 10 episodes deep—10 tacos deep—and Twilight’s star, Edward, is sparkling in my periphery as I write this. Life could be worse.
I treated myself to Door-Dash in bed this morning—this isn’t something I promote—and something that is an absolute treat.
I have been taking this bus recently, and traveling on foot—no problem. But, that means that it takes at least 50% more effort to go to the store, eat out, and see friends and family. This has helped my wallet quite a bit—and makes the moments that I afford myself that much more special.
No, I did not order tacos this morning—although it would be hard to tell otherwise, by how I phrased that. Haha.
The point and purpose of this blog is to provide solid recommendations, reviews, recipes, and of course, absolutely delicious bites to its readers. So, trust me when I say I have a lead, on an up-and-coming local Chef—here in Eugene Oregon.
Their inspiration and imagination are uncapped—unmet—and unmatched.
Scooped from their most recent Facebook post, Jennifer Cancino, is fresh on the scene, and ready to make one, with her epic bites.
(Photo from: Jennifer C.)
(Photo from Jennifer C.)
(Photo from Jennifer C.)
“Confit pork belly w [with] tangerines, thyme, bay leaf, and cumin. Later featured in tacos. Note to self: pork belly is a good sub for pork shoulder for faster carnitas” as quoted from Jennifer’s Facebook.
Pickled with Lime Juice, Salt, Pepper Corns, and drizzle of Maple Syrup
When they had me for over for dinner the other night, I was taken aback by fresh, authentic, refried beans(reminiscent of our time with Rosa), confit pork-belly tacos, featuring pickled Red Onions with Fresno Chilis—and stunning Arroz Rojo (Red Rice) to top it all off.
The pickled Red Onions alone—alone—could be MAKE so meals. It is spicy, sassy, sweet, tangy, and gives no apologies.
The confit pork-belly was really something to write home about—somewhere between melt in your mouth to fall off the bone. Skillfully prepared, and, certainly, a Verified Delish Bite—the Tacos, I am suspecting, might make an appearance on their menu. Stay tuned for more updates!
Well, that concludes another episode, of Daniel Eat’s!
With Love,
Daniel đź’›
About the Author:
Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.
He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on
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Daniel Eats 
Love the mix of belly pork with tangerines and herbs sounds delicious with the red onions 🙂
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It absolutely was delicious; my sister, who made it, is a fantastic cook! ❤️
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