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Chef José Standal Ambriz from Colima shows us what Mexican food really tastes like, in the middle of Grünerløkka.","ScrollyHero","Food & wine",{"id":14,"url":14,"linktype":28,"fieldtype":29,"cached_url":14},{"id":14,"alt":14,"name":14,"focus":14,"title":14,"width":341,"height":342,"filename":343,"copyright":14,"fieldtype":16,"public_id":344,"aspect_ratio":345,"is_external_url":200},1536,864,"https:\u002F\u002Fres.cloudinary.com\u002Fpicolo\u002Fvideo\u002Fupload\u002Fc_fill,g_east,h_800,w_1000\u002Fv1675160154\u002FPicolo\u002FExperiences\u002FFood%20and%20Wine\u002FMexicansk%20mat\u002FJos%C3%A9%20Tacobar\u002FVideo\u002FMexican-Tacos_Mexican_Food_Mexico_Tortilla_Food_Restaurants_USA_Los-Angeles_Restaurants-Near-Me.mp4","Picolo\u002FExperiences\u002FFood and Wine\u002FMexicansk mat\u002FJosé Tacobar\u002FVideo\u002FMexican-Tacos_Mexican_Food_Mexico_Tortilla_Food_Restaurants_USA_Los-Angeles_Restaurants-Near-Me",1.7777777777777777,{"_uid":347,"Click":200,"component":348},"89a5ce25-0e8f-46c0-ab4e-3698aad53c56","StorytellingEnd",{"_uid":350,"content":351,"component":352},"4dda0784-2357-4f4b-b430-9bb834b6be45","\u003Cstyle data-picolo-spacing>.blok__page>div:not(:first-of-type){margin-top:3rem;margin-bottom:3rem}@media (min-width:1024px){.blok__page>div:not(:first-of-type){margin-top:4rem;margin-bottom:4rem}}.blok__block-listing>.pb-40{padding-bottom:2.5rem}.blok__article-footer .grid{row-gap:1rem}.blok__page>div:has(style[data-picolo-spacing]){display:none!important}\u003C\u002Fstyle>","Embed",{"_uid":354,"body":355,"card":444,"layout":445,"component":446,"article_rounded":200},"0b0e717b-1fbe-480a-b65b-5824ccdeb397",{"type":356,"content":357},"doc",[358,367,374,378,399,403,407,411,415,419,424,428,432,436,440],{"type":359,"content":360},"paragraph",[361],{"text":362,"type":363,"marks":364},"This page contains affiliate links. If you book through them, Picolo earns a commission at no extra cost to you. Our picks are made independently by our editors.","text",[365],{"type":366},"italic",{"type":368,"attrs":369,"content":371},"heading",{"level":370},2,[372],{"text":373,"type":363},"In short",{"type":359,"content":375},[376],{"text":377,"type":363},"José’s Taco & Quesadilla bar on Markveien in Grünerløkka makes tacos with corn tortillas and slow-marinated meat, following family recipes from Colima in Mexico. For a second opinion, Coyo sits on the waterfront at Sørenga. Grünerløkka is about a 20-minute walk from Oslo Central Station.",{"type":359,"content":379},[380,385,387,397],{"text":381,"type":363,"marks":382},"Stay by Oslo Central:",[383],{"type":384},"bold",{"text":386,"type":363}," ",{"text":388,"type":363,"marks":389},"Check availability and prices at Amerikalinjen",[390],{"type":391,"attrs":392},"link",{"rel":393,"href":394,"uuid":197,"anchor":197,"target":395,"linktype":396},"sponsored noopener","https:\u002F\u002Fwww.hotels.com\u002Faffiliates\u002Famerikalinjen-oslo-norge.didbXou","_blank","url",{"text":398,"type":363},".",{"type":359,"content":400},[401],{"text":402,"type":363},"As a boy in Colima, José stood in the kitchen doorway watching his mother and grandmother. They chatted and cooked. He listened and took it all in.",{"type":359,"content":404},[405],{"text":406,"type":363},"‘They were strong women. They never expected anything to come for free,’ José says.",{"type":359,"content":408},[409],{"text":410,"type":363},"He carried that strength, and a small culinary secret, out into the world.",{"type":359,"content":412},[413],{"text":414,"type":363},"After many years in the United States and Norway, he found himself missing proper Mexican food. Today he runs José’s Taco & Quesadilla bar in Oslo with his husband, Torgeir Ambriz Standal.",{"type":359,"content":416},[417],{"text":418,"type":363},"‘Almost everyone in the world confuses Tex-Mex with Mexican cooking. That is completely wrong. Tex-Mex comes from Texas,’ says José.",{"type":368,"attrs":420,"content":421},{"level":370},[422],{"text":423,"type":363},"Grandmother’s guacamole",{"type":359,"content":425},[426],{"text":427,"type":363},"‘Guacamole needs texture and a few lumps. You mustn’t mash it the way many people do,’ José says, slicing avocado in the kitchen.",{"type":359,"content":429},[430],{"text":431,"type":363},"What goes into the dressing?",{"type":359,"content":433},[434],{"text":435,"type":363},"‘It’s my grandmother’s recipe. And it’s a secret, so I’ll never tell,’ he laughs.",{"type":359,"content":437},[438],{"text":439,"type":363},"Torgeir says several of the staff know exactly which ingredients go in. Even so, nobody makes the guacamole or the salsa quite the way José does. He has made the sauces since childhood, as they did at home in Colima.",{"type":359,"content":441},[442],{"text":443,"type":363},"He tops the bowl with a tortilla chip. The avocado sits in clear chunks, with red onion and a pale brown spice.",[],"0","BodyBlock",{"_uid":448,"image":449,"theme":14,"author":14,"component":458,"caption_text":459,"caption_title":460,"image_caption":14},"852d763f-85bb-4d6e-b9a4-d80abc87624b",{"id":14,"alt":450,"name":14,"focus":14,"title":451,"width":452,"height":453,"filename":454,"copyright":455,"fieldtype":16,"public_id":456,"aspect_ratio":457,"is_external_url":200},"Chef José Standal Ambriz topping a bowl of guacamole with a tortilla chip in the restaurant kitchen.","Mexcian_Tacos_Mexico_USA_Los-Angeles_Norway_Oslo_Food_Restaurants_Mexican-food-Near-Me",7776,4372,"https:\u002F\u002Fres.cloudinary.com\u002Fpicolo\u002Fimage\u002Fupload\u002Fv1675160164\u002FPicolo\u002FExperiences\u002FFood%20and%20Wine\u002FMexicansk%20mat\u002FJos%C3%A9%20Tacobar\u002FStills\u002FMexcian_Tacos_Mexico_USA_Los-Angeles_Norway_Oslo_Food_Restaurants_Mexican-food-Near-Me.jpg","Fredrik Ahlsen \u002F Maverix","Picolo\u002FExperiences\u002FFood and Wine\u002FMexicansk mat\u002FJosé Tacobar\u002FStills\u002FMexcian_Tacos_Mexico_USA_Los-Angeles_Norway_Oslo_Food_Restaurants_Mexican-food-Near-Me",1.778591033851784,"FullImage","José keeps the restaurant’s guacamole recipe to himself. Photo: Fredrik Ahlsen \u002F Maverix","Guacamole",{"_uid":462,"body":463,"card":490,"layout":445,"component":446,"article_rounded":200},"1a6aafa6-d7a6-4690-acb9-d3cf9c43b7c1",{"type":356,"content":464},[465,470,474,478,482,486],{"type":368,"attrs":466,"content":467},{"level":370},[468],{"text":469,"type":363},"From volcano country to Los Angeles",{"type":359,"content":471},[472],{"text":473,"type":363},"José was born and raised in Colima, capital of the state of the same name on Mexico’s Pacific side. The city sits in the shadow of the Colima volcano, the most active in the country. Maize and tropical fruit grow on the plains around it.",{"type":359,"content":475},[476],{"text":477,"type":363},"His teenage years were spent elsewhere. Like many Mexican families, his moved to the United States when he was 12.",{"type":359,"content":479},[480],{"text":481,"type":363},"‘My mum and grandmother have always stood on their own two feet. They worked hard and got what they wanted. They are strong women and I have always looked up to them,’ says José.",{"type":359,"content":483},[484],{"text":485,"type":363},"The American dream began in a diner in Los Angeles, where José and his mother worked side by side. It was his first restaurant kitchen. A few years later he became a chef. Torgeir, a Norwegian, was waiting tables in the city at the time, and the two met in a nightclub.",{"type":359,"content":487},[488],{"text":489,"type":363},"‘It’s a bit of a cliché, meeting like that on a night out,’ they say, smiling.",[],{"_uid":492,"image":493,"theme":14,"author":14,"component":458,"caption_text":502,"caption_title":503,"image_caption":14},"bfec6152-3420-40fe-a361-346ce95b7eb8",{"id":14,"alt":494,"name":14,"focus":14,"title":495,"width":496,"height":497,"filename":498,"copyright":499,"fieldtype":16,"public_id":500,"aspect_ratio":501,"is_external_url":200},"José Standal Ambriz and Torgeir Ambriz Standal inside their restaurant on Markveien in Oslo.","Taco_Meksikansk_Mat_Mexico_Los-Angeles_USA_Josetaco_Mat_Restaurant",2682,1922,"https:\u002F\u002Fres.cloudinary.com\u002Fpicolo\u002Fimage\u002Fupload\u002Fg_north\u002Fv1675429272\u002FPicolo\u002FExperiences\u002FFood%20and%20Wine\u002FMexicansk%20mat\u002FJos%C3%A9%20Tacobar\u002FStills\u002FTaco_Meksikansk_Mat_Mexico_Los-Angeles_USA_Josetaco_Mat_Restaurant_.jpg","Tanya Wallin","Picolo\u002FExperiences\u002FFood and Wine\u002FMexicansk mat\u002FJosé Tacobar\u002FStills\u002FTaco_Meksikansk_Mat_Mexico_Los-Angeles_USA_Josetaco_Mat_Restaurant_",1.3954214360041624,"José and Torgeir met in Los Angeles and brought their restaurant dream to Oslo. Photo: Tanya Wallin","A shared dream",{"_uid":505,"body":506,"card":571,"layout":445,"component":446,"article_rounded":200},"9fb898bf-077f-4203-a91e-56692bfbbe3e",{"type":356,"content":507},[508,513,517,521,525,529,533,537,541,545,550,554,558],{"type":368,"attrs":509,"content":510},{"level":370},[511],{"text":512,"type":363},"Homesickness on the menu",{"type":359,"content":514},[515],{"text":516,"type":363},"Both wanted to cook and build something of their own, and in time they moved to Torgeir’s home country. In Norway they worked in the food trade, and José trained further as a chef.",{"type":359,"content":518},[519],{"text":520,"type":363},"The menu could easily have gone another way.",{"type":359,"content":522},[523],{"text":524,"type":363},"‘Honestly, it sounds strange, but Mexican food wasn’t my thing when I was growing up,’ José admits.",{"type":359,"content":526},[527],{"text":528,"type":363},"He had watched his mother and grandmother make tortillas and marinated meat, but never cooked the family dishes himself. Then homesickness set in.",{"type":359,"content":530},[531],{"text":532,"type":363},"‘I had lived in Norway for a few years and I started missing my family a lot. And the Mexican food too. For it to be real, I had to learn to make it myself.’",{"type":359,"content":534},[535],{"text":536,"type":363},"His mother never measured anything. ‘A bit of this and a bit of that,’ she would say. Still, the recipes came back to him as he experimented.",{"type":359,"content":538},[539],{"text":540,"type":363},"He invited Mexican friends to dinner. One of them looked up from her plate and said: ‘This reminds me of my mum’s cooking.’",{"type":359,"content":542},[543],{"text":544,"type":363},"‘That. Exactly that. It warmed my heart,’ says José.",{"type":368,"attrs":546,"content":547},{"level":370},[548],{"text":549,"type":363},"What to order",{"type":359,"content":551},[552],{"text":553,"type":363},"The restaurant is on Markveien, one of the main streets of Grünerløkka, lined with cafés and vintage shops. Try the gorditas, thick tortillas filled with cheese and your choice of meat, or a quesarito, a rolled quesadilla with meat, pico de gallo and soured cream.",{"type":359,"content":555},[556],{"text":557,"type":363},"The team comes from several countries, Mexico and Argentina among them. There is a children’s menu too, for los niños.",{"type":359,"content":559},[560,562,569],{"text":561,"type":363},"Good to know: check opening hours and the menu at ",{"text":563,"type":363,"marks":564},"joses",[565],{"type":391,"attrs":566},{"rel":567,"href":568,"uuid":197,"anchor":197,"target":395,"linktype":396},"noopener","https:\u002F\u002Fwww.joses.no\u002F",{"text":570,"type":363},".no before you go.",[],{"_uid":573,"image":574,"theme":14,"author":14,"component":458,"caption_text":582,"caption_title":583,"image_caption":14},"f7f06be3-9265-444b-843d-4d6f00f60d13",{"id":14,"alt":575,"name":14,"focus":14,"title":576,"width":577,"height":578,"filename":579,"copyright":455,"fieldtype":16,"public_id":580,"aspect_ratio":581,"is_external_url":200},"The dining room at José’s Taco & Quesadilla bar on Markveien in Grünerløkka, Oslo.","Mexican_Tacos_Food_Tortilla_Mexico_USA_Los-Angeles_Norway_Oslo",9413,5293,"https:\u002F\u002Fres.cloudinary.com\u002Fpicolo\u002Fimage\u002Fupload\u002Fv1675160193\u002FPicolo\u002FExperiences\u002FFood%20and%20Wine\u002FMexicansk%20mat\u002FJos%C3%A9%20Tacobar\u002FStills\u002FMexican_Tacos_Food_Tortilla_Mexico_USA_Los-Angeles_Norway_Oslo.jpg","Picolo\u002FExperiences\u002FFood and Wine\u002FMexicansk mat\u002FJosé Tacobar\u002FStills\u002FMexican_Tacos_Food_Tortilla_Mexico_USA_Los-Angeles_Norway_Oslo",1.7783865482713017,"Warm colours and salsa made from scratch on Markveien. Photo: Fredrik Ahlsen \u002F Maverix","The restaurant",{"_uid":585,"body":586,"card":613,"layout":445,"component":446,"article_rounded":200},"9e8cb176-7546-4bd8-96d3-968cf2408b69",{"type":356,"content":587},[588,593,597,601,605,609],{"type":368,"attrs":589,"content":590},{"level":370},[591],{"text":592,"type":363},"Tex-Mex or Mexican?",{"type":359,"content":594},[595],{"text":596,"type":363},"What most of the world calls Mexican food, hard shells and spiced mince, is Tex-Mex. The cuisine dates back to when Texas was part of Mexico, and spread with migration to the United States. The name is said to have first been used for the Texas-Mexican Railway.",{"type":359,"content":598},[599],{"text":600,"type":363},"‘Many people link Tex-Mex, mince and hard shells, with Mexican food, but that is not authentic,’ José points out.",{"type":359,"content":602},[603],{"text":604,"type":363},"Mexican cooking rests on thousands of years of maize and beans. A proper taco uses a soft corn tortilla made in house, with meat marinated for hours and finished with chilli, lime and coriander. A bean taco is every bit as Mexican as one with meat.",{"type":359,"content":606},[607],{"text":608,"type":363},"‘If you make corn tortillas from scratch, you can fill them with anything and they taste amazing. A good corn tortilla matters most,’ says José.",{"type":359,"content":610},[611],{"text":612,"type":363},"In 2010 traditional Mexican cuisine was added to UNESCO’s list of intangible cultural heritage.",[],{"_uid":615,"image":616,"theme":14,"author":14,"component":458,"caption_text":624,"caption_title":625,"image_caption":14},"c0603b10-24bc-4065-8c43-f33861490c5b",{"id":14,"alt":617,"name":14,"focus":14,"title":618,"width":619,"height":620,"filename":621,"copyright":499,"fieldtype":16,"public_id":622,"aspect_ratio":623,"is_external_url":200},"Tacos with corn tortillas, marinated meat and red onion on a plate in an Oslo restaurant.","Taco_Meksikansk_Mat_Mexico_Los-Angeles_USA_Josetaco_Mat_Restaurant_Tanya-Wallin_Restaurants-Near-me",3000,2000,"https:\u002F\u002Fres.cloudinary.com\u002Fpicolo\u002Fimage\u002Fupload\u002Fv1675429272\u002FPicolo\u002FExperiences\u002FFood%20and%20Wine\u002FMexicansk%20mat\u002FJos%C3%A9%20Tacobar\u002FStills\u002FTaco_Meksikansk_Mat_Mexico_Los-Angeles_USA_Josetaco_Mat_Restaurant_Tanya-Wallin_Restaurants-Near-me.jpg","Picolo\u002FExperiences\u002FFood and Wine\u002FMexicansk mat\u002FJosé Tacobar\u002FStills\u002FTaco_Meksikansk_Mat_Mexico_Los-Angeles_USA_Josetaco_Mat_Restaurant_Tanya-Wallin_Restaurants-Near-me",1.5,"Soft corn tortillas and meat marinated for hours: José’s tacos. Photo: Tanya Wallin","Corn tortillas",{"_uid":627,"body":628,"card":832,"layout":445,"component":446,"article_rounded":200},"4a301255-4b6b-4fab-8095-e681398e8dd1",{"type":356,"content":629},[630,635,639,649,654,658,666,678,686,699,707,720,732,737,743,747,752,756,761,765,770,774,779,783,788],{"type":368,"attrs":631,"content":632},{"level":370},[633],{"text":634,"type":363},"More places for tacos in Oslo",{"type":359,"content":636},[637],{"text":638,"type":363},"José has a tip of his own: ‘Another good taco place in Oslo is Coyo.’",{"type":359,"content":640},[641,647],{"text":642,"type":363,"marks":643},"Coyo",[644],{"type":391,"attrs":645},{"rel":567,"href":646,"uuid":197,"anchor":197,"target":395,"linktype":396},"https:\u002F\u002Fwww.coyorestaurant.no\u002F",{"text":648,"type":363}," sits at the far end of Sørenga on the Oslofjord, close to the city beaches and the Munch museum. The kitchen is Mexican and Latin American, with tacos, birria and homemade guacamole. The bar carries a long list of tequila, and the terrace gets sun until late on summer evenings.",{"type":368,"attrs":650,"content":651},{"level":370},[652],{"text":653,"type":363},"Where to stay",{"type":359,"content":655},[656],{"text":657,"type":363},"Grünerløkka itself has few hotels, so we suggest staying by Oslo Central Station and walking up along the Akerselva river or Storgata, about 20 minutes.",{"type":359,"content":659},[660,664],{"text":661,"type":363,"marks":662},"Amerikalinjen",[663],{"type":384},{"text":665,"type":363}," · The hotel occupies the former headquarters of the Norwegian America Line on Jernbanetorget, where Norwegians once bought their tickets to New York. The Opera House and the Munch museum are ten minutes on foot. Choose it for a hotel with a story and a bar on the ground floor.",{"type":359,"content":667},[668,672,673,677],{"text":669,"type":363,"marks":670},"Book your stay:",[671],{"type":384},{"text":386,"type":363},{"text":388,"type":363,"marks":674},[675],{"type":391,"attrs":676},{"rel":393,"href":394,"uuid":197,"anchor":197,"target":395,"linktype":396},{"text":398,"type":363},{"type":359,"content":679},[680,684],{"text":681,"type":363,"marks":682},"Clarion Hotel Oslo",[683],{"type":384},{"text":685,"type":363}," · The hotel is in Bjørvika, a short walk from Sørenga, where Coyo serves tacos by the fjord. It has two bars and a 24-hour gym, and the tram stops close by. Handy if you want to try both taco spots in one weekend.",{"type":359,"content":687},[688,691,692,698],{"text":669,"type":363,"marks":689},[690],{"type":384},{"text":386,"type":363},{"text":693,"type":363,"marks":694},"Check availability and prices at Clarion Hotel Oslo",[695],{"type":391,"attrs":696},{"rel":393,"href":697,"uuid":197,"anchor":197,"target":395,"linktype":396},"https:\u002F\u002Fwww.hotels.com\u002Faffiliates\u002Fclarion-hotel-oslo-oslo-norge.VCXDbGk",{"text":398,"type":363},{"type":359,"content":700},[701,705],{"text":702,"type":363,"marks":703},"Thon Hotel Opera",[704],{"type":384},{"text":706,"type":363}," · Thon Hotel Opera is a few minutes’ walk from Jernbanetorget, with the Opera House and Karl Johans gate ten minutes away. Breakfast is served in the Scala restaurant. A safe pick if you arrive by train.",{"type":359,"content":708},[709,712,713,719],{"text":669,"type":363,"marks":710},[711],{"type":384},{"text":386,"type":363},{"text":714,"type":363,"marks":715},"Check availability and prices at Thon Hotel Opera",[716],{"type":391,"attrs":717},{"rel":393,"href":718,"uuid":197,"anchor":197,"target":395,"linktype":396},"https:\u002F\u002Fwww.hotels.com\u002Faffiliates\u002Fthon-hotel-opera-oslo-norge.6dHeNNC",{"text":398,"type":363},{"type":359,"content":721},[722,724,731],{"text":723,"type":363},"For more options, see our guide to ",{"text":725,"type":363,"marks":726},"the best hotels in Oslo",[727],{"type":391,"attrs":728},{"href":729,"uuid":197,"anchor":197,"target":730,"linktype":396},"\u002Fen-gb\u002Fdestinations\u002Feurope\u002Fnorway\u002Foslo\u002Fhotels-in-oslo","_self",{"text":398,"type":363},{"type":368,"attrs":733,"content":734},{"level":370},[735],{"text":736,"type":363},"Frequently asked questions about tacos and Mexican food in Oslo",{"type":368,"attrs":738,"content":740},{"level":739},3,[741],{"text":742,"type":363},"Where can you get good tacos in Oslo?",{"type":359,"content":744},[745],{"text":746,"type":363},"José’s Taco & Quesadilla bar on Markveien serves tacos with meat marinated to family recipes from Colima in Mexico. José also recommends Coyo at Sørenga, which has a Mexican head chef. Both are within a 20-minute walk of Oslo Central Station, and each has a bar for tequila or a margarita.",{"type":368,"attrs":748,"content":749},{"level":739},[750],{"text":751,"type":363},"What is the difference between Tex-Mex and Mexican food?",{"type":359,"content":753},[754],{"text":755,"type":363},"Tex-Mex is a cuisine from Texas, built on hard taco shells, minced beef and cheese. Mexican cooking relies on corn tortillas and slow-marinated meat, with beans and chilli. The name blends Texas and Mexico and is said to have been first used for the railway between the two.",{"type":368,"attrs":757,"content":758},{"level":739},[759],{"text":760,"type":363},"How do you make good guacamole?",{"type":359,"content":762},[763],{"text":764,"type":363},"According to José, you chop the avocado rather than mash it, so the guacamole keeps its texture and a few lumps. He adds red onion and a spice from his grandmother’s recipe, which stays secret. Serve it straight away with corn tortilla chips.",{"type":368,"attrs":766,"content":767},{"level":739},[768],{"text":769,"type":363},"Where is José Standal Ambriz from?",{"type":359,"content":771},[772],{"text":773,"type":363},"José was born and raised in Colima on Mexico’s Pacific side, close to the Colima volcano. His family moved to the United States when he was 12. He became a chef in Los Angeles, met Torgeir there and now runs a restaurant in Grünerløkka, Oslo.",{"type":368,"attrs":775,"content":776},{"level":739},[777],{"text":778,"type":363},"Where should you stay to eat in Grünerløkka?",{"type":359,"content":780},[781],{"text":782,"type":363},"Stay by Oslo Central Station and walk up along the Akerselva river, about 20 minutes to Markveien. Amerikalinjen on Jernbanetorget fills the former Norwegian America Line headquarters. Thon Hotel Opera is a few minutes from the station, and Clarion Hotel Oslo in Bjørvika is closest to Coyo at Sørenga.",{"type":368,"attrs":784,"content":785},{"level":370},[786],{"text":787,"type":363},"Read more",{"type":789,"content":790},"bullet_list",[791,802,812,822],{"type":792,"content":793},"list_item",[794],{"type":359,"content":795},[796],{"text":797,"type":363,"marks":798},"Tacos in Mexico and beyond: chef José’s favourite places",[799],{"type":391,"attrs":800},{"href":801,"uuid":197,"anchor":197,"target":730,"linktype":396},"\u002Fen-gb\u002Fexperiences\u002Ffood-and-wine\u002Fauthentic-mexican-tacos-restaurants",{"type":792,"content":803},[804],{"type":359,"content":805},[806],{"text":807,"type":363,"marks":808},"Oslo",[809],{"type":391,"attrs":810},{"href":811,"uuid":197,"anchor":197,"target":730,"linktype":396},"\u002Fen-gb\u002Fdestinations\u002Feurope\u002Fnorway\u002Foslo",{"type":792,"content":813},[814],{"type":359,"content":815},[816],{"text":817,"type":363,"marks":818},"Restaurants in Oslo",[819],{"type":391,"attrs":820},{"href":821,"uuid":197,"anchor":197,"target":730,"linktype":396},"\u002Fen-gb\u002Fdestinations\u002Feurope\u002Fnorway\u002Foslo\u002Frestaurants",{"type":792,"content":823},[824],{"type":359,"content":825},[826],{"text":827,"type":363,"marks":828},"Mexico travel guide",[829],{"type":391,"attrs":830},{"href":831,"uuid":197,"anchor":197,"target":730,"linktype":396},"\u002Fen-gb\u002Fdestinations\u002Famericas\u002Fmexico",[],{"_uid":834,"theme":14,"author":835,"component":840,"author_name":14,"author_text":14,"author_image":841,"section_overline":842,"facebook_share_link":843,"instagram_share_link":844},"d9286c1a-d0ac-4702-b915-cf826e723efb",{"name":313,"created_at":314,"published_at":315,"updated_at":316,"id":317,"uuid":318,"content":836,"slug":327,"full_slug":328,"sort_by_date":197,"position":329,"tag_list":838,"is_startpage":200,"parent_id":331,"meta_data":197,"group_id":332,"first_published_at":315,"release_id":197,"lang":204,"path":197,"alternates":839,"default_full_slug":197,"translated_slugs":197,"_stopResolving":208},{"_uid":320,"name":313,"image":837,"overline":14,"component":326},{"id":14,"alt":14,"name":14,"focus":14,"title":14,"width":322,"height":322,"filename":323,"copyright":14,"fieldtype":16,"public_id":324,"aspect_ratio":325,"is_external_url":200},[],[],"ArticleFooter",{"id":197,"alt":197,"name":14,"focus":197,"title":197,"filename":14,"copyright":197,"fieldtype":16},"bon appétit",{"id":14,"url":14,"linktype":28,"fieldtype":29,"cached_url":14},{"id":14,"url":14,"linktype":28,"fieldtype":29,"cached_url":14},{"_uid":846,"card_type":847,"component":848,"filter_by":849},"dbca2aa1-7254-43f8-8187-6a9aefceec71","stories to inspire your next trip","PaginatedArticles",{"_uid":850,"plugin":851,"values":852},"c9985a8f-b992-4374-a6d4-68db4f55a96f","storyblok-tags-select",[853,854,855],"warm and cosy","Food & Wine","Restaurant",{"name":313,"created_at":314,"published_at":315,"updated_at":316,"id":317,"uuid":318,"content":857,"slug":327,"full_slug":328,"sort_by_date":197,"position":329,"tag_list":859,"is_startpage":200,"parent_id":331,"meta_data":197,"group_id":332,"first_published_at":315,"release_id":197,"lang":204,"path":197,"alternates":860,"default_full_slug":197,"translated_slugs":197,"_stopResolving":208},{"_uid":320,"name":313,"image":858,"overline":14,"component":326},{"id":14,"alt":14,"name":14,"focus":14,"title":14,"width":322,"height":322,"filename":323,"copyright":14,"fieldtype":16,"public_id":324,"aspect_ratio":325,"is_external_url":200},[],[],"8",{"_uid":863,"plugin":851,"values":864},"5e0f8f46-4794-4338-962e-b8045784ab5a",[854,865,119,855],"Mexico","Article",{"id":14,"alt":14,"name":14,"focus":14,"title":14,"width":868,"height":869,"filename":299,"copyright":14,"fieldtype":16,"public_id":870,"aspect_ratio":871,"is_external_url":200},3803,2139,"Picolo\u002FExperiences\u002FFood and Wine\u002FMexicansk mat\u002FJosé Tacobar\u002FStills\u002FMexican_Tacos_Food_Restaurant_Mexico_USA_Los-Angeles_Norway_Oslo_new_nnzndy",1.7779336138382422,"tacos-oslo-mexican-food","en-gb\u002Fpicolo\u002Fdestinations\u002Feurope\u002Fnorway\u002Foslo\u002Ftacos-oslo-mexican-food",20,[854,876,865,807,855,119],"Los Angeles",178500532784950,"46c2163c-42d7-4b5a-a193-63671aa6e572","2023-02-08T10:20:40.323Z",[881],{"id":882,"name":883,"slug":884,"published":208,"full_slug":885,"is_folder":200,"parent_id":886},257882650,"José gir deg de autentiske meksikanske rettene ","taco-oslo-meksikansk-mat","nb-no\u002Fpicolo\u002Fdestinasjoner\u002Feuropa\u002Fnorge\u002Foslo\u002Ftaco-oslo-meksikansk-mat",178509306474695]