Ever wondered which taqueria in Redwood City has the best carnitas, or where to go from Palo Alto if you're hankering for an awesome Bean and Cheese Burrito? We have. Ever done anything about it? We have.

For over a year we've been diligently visiting a different taqueria every Tuesday, led by Ryan's desire to find the best bean and cheese burrito (with cilantro and onion) for less than $4. We're not sidetracked by the amazing taquerias we have found, nor are we discouraged by the mediocre ones we encounter. We will continue exploring new places as long as there are taquerias on the peninsula that we haven't tried.

Every Friday, we head to Patxi's Chicago Pizza to enjoy their delicious pizzas and beer. If there's enough of us going (friends, spouses, etc. often join us), we'll order our preferred custom pizzas (e.g. "Sausage Fest"); otherwise, one can always check the slices of the day. After Patxi's, we usually stop at Moniques's to check up on their chocolatier Mark's latest creations.

For a pizza parlor, Patxi's tap is pretty well stocked, but at Palomino Labs our thirst for interesting beer cannot easily be quenched by any single taproom (though the The Monk's Kettle certainly tries). That's why we love tasting new breweries and frequent the local beer gardens as much as we can. When the local fare starts to feel a little monotonous, we ask the brilliant British sommelier James DeSmet-Bacon to broaden our palettes with a beer tasting. James has taken us through the history of the 14 classic styles of lagers and 34 major types of ale (not to mention introducing us to some delicious Ports, Bourbons, Malbecs and Scotches). Through these group experiences (and a considerable amount of extra-curricular research) we have developed our own opinions about the ideal beer.

Tyler loves rich porters and malty stouts, though he's been known to branch out. Unfortunately, after a crippling hop-tasting incident while on a tour at Stone Brewery, he was rendered unable to enjoy IPA's the way he used to.

Andrew is an Arrogant Bastard, man. He's also an Arrogant Bastard man. He loves most things Stone produces and is a big fan of well-placed hops, but won't say no to a light, crisp lager on a hot day.

Manuel is a lager man, and though he will experiment with brown ales when coerced, he is most comfortable when he's sipping PBR out of a pint glass with a straw (true story).

Ryan is a wine lover trapped in a man's body. He'll happily drink a DBA at Patxi's every week, but in an ideal world he'd never have the same beer twice. Exploration and experimentation drive his beer choices, and he's never met a novel sounding barrel aged beer he could refuse.

Marshall is an extremely correct person. In all matters he prefers to be well informed before passing judgement. The world of malted beverages is no exception. While he might list a few beers he finds to be exceptional, he will not label his beer preference until he has conducted enough delicious research to be sure. Fear not, his ruling is imminent.

Drew and Andrew have a complicated relationship around beer:

Mongol General: Hao! Dai ye! We won again! This is good, but what is best in life?
Andrew: Arrogant Bastard. That which comes from Stone, perhaps a crisp lager on a hot day.
Mongol General: Wrong! Drew! What is best in life?
Drew: To crush your enemies, see them driven before you, and drink their SkullSplitter.
Mongol General: That is good! That is good.

What could be better than smoking a dry-rubbed pork shoulder? Smoking a pork shoulder, some bacon-wrapped black ale-marinated tri-tip, and a chicken or two, that's what. At Palomino Labs, we take crafting delicious meat seriously (though there are also plenty of non-meats to go around in case of vegetarians). With two smokers, plenty of grill space, and a plentiful beverage supply, we know how to spend a weekend afternoon in style.