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This unique Milwaukee pop-up offers a different vision of Mexican cuisine

On this week's episode of Milwaukee's longest-running culinary podcast, we're talking about comfort food by way of some of Ann's pieces in the most recent issue of Milwaukee Magazine. But we kick things off by talking about a really cool pop-up series. It's called Trouble Makers' Cocina, and it is hosting its tenth pop up next week at Sugar Maple on Wednesday, Dec. 15.

Photo courtesy Trouble Makers' Cocina

Trouble Makers' mission is to present a new vision of Mexican cuisine, "a sensory journey" that comes from breaking traditions. Just check out the menu for this four-course meal:

First Course: Trouble Makers' Arugula Shrimp Salad, Compressed Watermelon, Jicama, Pickles Cucumber, Mezcal Lime Vinaigrette, Tajin Ash

Second Course: Achiote Roasted Chicken Thigh, Papas Bravas, Caramelized Sweet Onion, Spicy Chorizo Tomato Sauce, Garlic Aioli

Third Course: Petite Beef Tenderloin, Pacific Lush Shrimp, Lump Crab Mash, Smoked Pearl Onion, Cilantro Gremolata, Ginger Lime Beurre Blanc

Four course: A chocolate-centric dessert

On top of that, specialty cocktails will be served with each course. That sounds like an incredible indulgence.

All things comfort food

The cover story of this month's Milwaukee Magazine is comfort food, something a lot of us turn to during this time of the year. Some of the pieces Ann wrote include a round up of great mac and cheese recipes, a guide to fish fries and an article about schnitzel.

She's also got a great piece about Mr. Perkins and other soul food restaurants. And she talks about pasta and chili. "Chili is definitely a comfort food for me and for a lot of people," Ann says. (Indeed, she's written an entire story about me and my love of Real Chili before).

You can stream this week's episode below and -- since we're in the middle of membership drive -- consider donating to Radio Milwaukee or becoming a sustaining member here.

Director of Digital | Radio Milwaukee