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Bestiller du via dem, får Picolo provisjon, uten ekstra kostnad for deg. Utvalget er redaksjonens eget.","text",[367],{"type":368},"italic",{"type":370,"attrs":371,"content":373},"heading",{"level":372},2,[374],{"text":375,"type":365},"Kort sagt",{"type":361,"content":377},[378],{"text":379,"type":365},"José’s Taco & Quesadilla bar i Markveien på Grünerløkka lager tacos med maistortilla og langtidsmarinert kjøtt etter oppskrifter fra Colima i Mexico. Vil du sammenligne, ligger Coyo på Sørenga. Fra Oslo S går du til Grünerløkka på rundt 20 minutter.",{"type":361,"content":381},[382,387,389,399],{"text":383,"type":365,"marks":384},"Bo ved Oslo S:",[385],{"type":386},"bold",{"text":388,"type":365}," ",{"text":390,"type":365,"marks":391},"Se ledige rom og pris på Amerikalinjen",[392],{"type":393,"attrs":394},"link",{"rel":395,"href":396,"uuid":17,"anchor":17,"target":397,"linktype":398},"sponsored noopener","https:\u002F\u002Fwww.hotels.com\u002Faffiliates\u002Famerikalinjen-oslo-norge.didbXou","_blank","url",{"text":400,"type":365},".",{"type":361,"content":402},[403],{"text":404,"type":365},"Da José var liten, sto han i døra til kjøkkenet i Colima og så på mor og mormor. De skravlet og lagde mat. Han lyttet og fulgte med.",{"type":361,"content":406},[407],{"text":408,"type":365},"«De var sterke kvinner. De forventet ikke at noe kom av seg selv», forteller José.",{"type":361,"content":410},[411],{"text":412,"type":365},"Styrken, og en liten kulinarisk hemmelighet, tok han med seg ut i verden.",{"type":361,"content":414},[415],{"text":416,"type":365},"Etter mange år i USA og Norge kom savnet etter ekte meksikansk mat. I dag driver han restauranten José’s Taco & Quesadilla bar på Grünerløkka i Oslo, sammen med ektemannen Torgeir Ambriz Standal.",{"type":361,"content":418},[419],{"text":420,"type":365},"«Nesten alle i verden forveksler tex-mex med meksikansk kjøkken. Det er helt feil, tex-mex er fra Texas», sier José.",{"type":370,"attrs":422,"content":423},{"level":372},[424],{"text":425,"type":365},"Mormors guacamole",{"type":361,"content":427},[428],{"text":429,"type":365},"«Guacamolen skal ha konsistens og litt klumper, du må ikke mose den, slik mange gjør», sier José, mens han kutter avokado på kjøkkenet.",{"type":361,"content":431},[432],{"text":433,"type":365},"Hva har du i dressingen?",{"type":361,"content":435},[436],{"text":437,"type":365},"«Det er min mormors oppskrift. Og den er hemmelig, så den røper jeg aldri», sier han og ler.",{"type":361,"content":439},[440],{"text":441,"type":365},"Torgeir forteller at flere av de ansatte vet hvilke ingredienser som skal i. Likevel klarer ingen å lage guacamolen eller salsaen slik José gjør det. Sausene har han laget siden barndommen, slik de gjorde hjemme i Colima.",{"type":361,"content":443},[444],{"text":445,"type":365},"«Sånn», sier han, og topper skåla med en tortillachip.",{"type":361,"content":447},[448],{"text":449,"type":365},"Skåla er fylt til kanten. Avokadoen ligger i tydelige biter, med rødløk og et lysebrunt krydder.",[],"0","BodyBlock",{"_uid":454,"image":455,"theme":16,"author":16,"component":464,"caption_text":465,"caption_title":466,"image_caption":16},"74dcb81a-6e00-4bbe-b2b1-ca0ca861aa7e",{"id":16,"alt":456,"name":16,"focus":16,"title":457,"width":458,"height":459,"filename":460,"copyright":461,"fieldtype":19,"public_id":462,"aspect_ratio":463,"is_external_url":204},"Kokk José Standal Ambriz toppet en skål guacamole med tortillachip i restaurantens kjøkken.","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 holder restaurantens guacamole-oppskrift for seg selv. Foto: Fredrik Ahlsen \u002F Maverix","Guacamole",{"_uid":468,"body":469,"card":500,"layout":451,"component":452,"article_rounded":204},"fd9905f4-1f2d-4ee2-bc50-f37b3ac436fc",{"type":358,"content":470},[471,476,480,484,488,492,496],{"type":370,"attrs":472,"content":473},{"level":372},[474],{"text":475,"type":365},"Fra vulkanbyen Colima til Los Angeles",{"type":361,"content":477},[478],{"text":479,"type":365},"José er født og oppvokst i Colima, hovedstaden i delstaten med samme navn på Mexicos stillehavsside. Byen ligger ikke langt fra Colimavulkanen, den mest aktive vulkanen i Mexico. Rundt byen dyrkes mais og tropisk frukt.",{"type":361,"content":481},[482],{"text":483,"type":365},"Ungdomsårene fikk han likevel ikke der. Som mange meksikanske familier emigrerte de til USA, da José var 12 år.",{"type":361,"content":485},[486],{"text":487,"type":365},"«Mamma og mormor har alltid stått på egne bein. De har jobbet hardt og oppnådd det de har ønsket seg. De er sterke kvinner og jeg har alltid sett opp til dem», sier José.",{"type":361,"content":489},[490],{"text":491,"type":365},"«Du vet, sånne kvinner som biter tennene sammen, og er det noe de vil ha, så kjører de på.»",{"type":361,"content":493},[494],{"text":495,"type":365},"Den amerikanske drømmen startet på en diner i Los Angeles, der José og moren jobbet sammen. Det var hans første møte med et restaurantkjøkken. Etter noen år ble han kokk. Samtidig var nordmannen Torgeir servitør i byen, og de to traff hverandre på en nattklubb.",{"type":361,"content":497},[498],{"text":499,"type":365},"«Det er jo en klisjé å møtes sånn ute på byen», mener de og smiler.",[],{"_uid":502,"image":503,"theme":16,"author":16,"component":464,"caption_text":512,"caption_title":513,"image_caption":16},"84890be9-f9c4-41d4-af2a-449c5f8df036",{"id":16,"alt":504,"name":16,"focus":16,"title":505,"width":506,"height":507,"filename":508,"copyright":509,"fieldtype":19,"public_id":510,"aspect_ratio":511,"is_external_url":204},"José Standal Ambriz og Torgeir Ambriz Standal i restauranten sin i Markveien på Grünerløkka.","Taco_Meksikansk_Mat_Mexico_Los-Angeles_USA_Josetaco_Mat_Restaurant",2573,1437,"https:\u002F\u002Fres.cloudinary.com\u002Fpicolo\u002Fimage\u002Fupload\u002Fv1675851151\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_",1.79053583855254,"José og Torgeir møttes i Los Angeles og tok restaurantdrømmen med seg til Oslo. Foto: Tanya Wallin","Delte samme drøm",{"_uid":515,"body":516,"card":581,"layout":451,"component":452,"article_rounded":204},"91416dd6-a2fa-46cb-bfd7-ba8db6487ea6",{"type":358,"content":517},[518,523,527,531,535,539,543,547,551,555,560,564,568],{"type":370,"attrs":519,"content":520},{"level":372},[521],{"text":522,"type":365},"Hjemlengsel ble til en meny",{"type":361,"content":524},[525],{"text":526,"type":365},"Klisjeen ble til mer enn et møte på et utested. Begge ville lage mat og starte noe eget, og etter hvert gikk turen til Torgeirs hjemland. I Norge tok de jobber i matbransjen, og José utdannet seg videre som kokk.",{"type":361,"content":528},[529],{"text":530,"type":365},"Hvilken retning menyen skulle ta, var slett ikke gitt.",{"type":361,"content":532},[533],{"text":534,"type":365},"«Helt ærlig, det høres jo rart ut, men så var ikke meksikansk mat min greie da jeg vokste opp», sier José.",{"type":361,"content":536},[537],{"text":538,"type":365},"Mor og mormor lagde tortillas og marinert kjøtt mens han så på. Selv hadde han aldri laget familieretten, før hjemlengselen kom i voksen alder.",{"type":361,"content":540},[541],{"text":542,"type":365},"«Jeg hadde bodd i Norge noen år, og jeg begynte å savne familien veldig. Og da også den meksikanske maten. Og for at det skulle bli ekte, så måtte jeg lære å lage den selv.»",{"type":361,"content":544},[545],{"text":546,"type":365},"Moren målte aldri noe. Hun sa bare «så tar du litt av det og litt av det». Likevel kom oppskriftene tilbake til ham mens han prøvde seg fram.",{"type":361,"content":548},[549],{"text":550,"type":365},"Så inviterte han meksikanske venner på middag. En av venninnene så opp fra tallerkenen og sa: «Dette minner meg om mammas mat.»",{"type":361,"content":552},[553],{"text":554,"type":365},"«Det. Akkurat det. Det varmet hjertet mitt», sier José.",{"type":370,"attrs":556,"content":557},{"level":372},[558],{"text":559,"type":365},"Dette står på menyen",{"type":361,"content":561},[562],{"text":563,"type":365},"Restauranten ligger i Markveien, en av hovedgatene i bydelen, med kafeer og vintagebutikker på begge sider. På menyen står gorditas, som er tortillaer med fyldig ost og valgfritt kjøtt. Quesarito er en rullet quesadilla med kjøtt, pico de gallo og rømme på toppen.",{"type":361,"content":565},[566],{"text":567,"type":365},"Personalet kommer fra flere land, blant dem Mexico og Argentina. Det finnes egen barnemeny, for los niños.",{"type":361,"content":569},[570,572,579],{"text":571,"type":365},"Verdt å vite: Sjekk åpningstider og meny på ",{"text":573,"type":365,"marks":574},"joses",[575],{"type":393,"attrs":576},{"rel":577,"href":578,"uuid":17,"anchor":17,"target":397,"linktype":398},"noopener","https:\u002F\u002Fwww.joses.no\u002F",{"text":580,"type":365},".no før du går.",[],{"_uid":583,"image":584,"theme":16,"author":16,"component":464,"caption_text":592,"caption_title":593,"image_caption":16},"561f6792-b745-4881-ba7c-eb74ff0ef754",{"id":16,"alt":585,"name":16,"focus":16,"title":586,"width":587,"height":588,"filename":589,"copyright":461,"fieldtype":19,"public_id":590,"aspect_ratio":591,"is_external_url":204},"Lokalet til José’s Taco & Quesadilla bar i Markveien på Grünerløkka i 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,"Varme farger og salsa laget fra bunnen i Markveien. Foto: Fredrik Ahlsen \u002F Maverix","Restauranten",{"_uid":595,"body":596,"card":635,"layout":451,"component":452,"article_rounded":204},"c31230ff-1337-49bb-95f0-65272fc152dd",{"type":358,"content":597},[598,603,607,611,615,619,623,627,631],{"type":370,"attrs":599,"content":600},{"level":372},[601],{"text":602,"type":365},"Tex-mex eller meksikansk?",{"type":361,"content":604},[605],{"text":606,"type":365},"Det mange kaller meksikansk mat, er tacoskjell med krydret kjøttdeig. Det er tex-mex, en sammentrekning av Texas og Mexico. Kjøkkenet stammer fra tida da Texas var en del av Mexico, og har spredd seg med innvandringen til USA. Ordet skal først ha blitt brukt om jernbanen mellom Nord-Mexico og Texas, Texas-Mexican Railway.",{"type":361,"content":608},[609],{"text":610,"type":365},"«Mange forbinder tex-mex, altså kjøttdeig og harde skjell med meksikansk mat, men dette er ikke autentisk», påpeker José.",{"type":361,"content":612},[613],{"text":614,"type":365},"Mexico har tusenårige tradisjoner med mais og bønner. En meksikansk taco har gjerne chili, lime og koriander på toppen. Tortillaen er hjemmelaget av maismel. Kjøttet marineres lenge og kokes i flere timer, og en taco med bønner er like meksikansk som en med kjøtt.",{"type":361,"content":616},[617],{"text":618,"type":365},"«Lages maistortillas fra bunnen av, så kan du lage hvilken som helst tortilla og den smaker fantastisk. Det er god maistortilla som er aller viktigst», sier José.",{"type":361,"content":620},[621],{"text":622,"type":365},"Fyllet kan være egg, scampi, svin, kylling eller grønnsaker. «The sky is the limit», sier han og ler igjen.",{"type":361,"content":624},[625],{"text":626,"type":365},"I 2010 ble tradisjonell meksikansk matkultur ført opp på UNESCOs liste over immateriell kulturarv.",{"type":361,"content":628},[629],{"text":630,"type":365},"Og guacamolen?",{"type":361,"content":632},[633],{"text":634,"type":365},"«Ja, den må med. Med min mormors oppskrift.»",[],{"_uid":637,"image":638,"theme":16,"author":16,"component":464,"caption_text":646,"caption_title":647,"image_caption":16},"a3d84f27-2fe6-47f2-a65d-febd74f28441",{"id":16,"alt":639,"name":16,"focus":16,"title":640,"width":641,"height":642,"filename":643,"copyright":509,"fieldtype":19,"public_id":644,"aspect_ratio":645,"is_external_url":204},"Tacos med maistortilla, marinert kjøtt og rødløk på en tallerken i en restaurant i Oslo.","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,"Myk maistortilla og kjøtt som har marinert i timevis: slik ser tacoen ut hos José. Foto: Tanya Wallin","Maistortilla",{"_uid":649,"body":650,"card":858,"layout":451,"component":452,"article_rounded":204},"06327295-d4c3-4e08-8e53-6c5992c81259",{"type":358,"content":651},[652,657,661,665,675,680,684,692,704,712,725,733,746,758,763,769,773,778,782,787,791,796,800,805,809,814],{"type":370,"attrs":653,"content":654},{"level":372},[655],{"text":656,"type":365},"Flere steder for taco i Oslo",{"type":361,"content":658},[659],{"text":660,"type":365},"José har selv et tips:",{"type":361,"content":662},[663],{"text":664,"type":365},"«Et annet bra tacosted i Oslo er Coyo.»",{"type":361,"content":666},[667,673],{"text":668,"type":365,"marks":669},"Coyo",[670],{"type":393,"attrs":671},{"rel":577,"href":672,"uuid":17,"anchor":17,"target":397,"linktype":398},"https:\u002F\u002Fwww.coyorestaurant.no\u002F",{"text":674,"type":365}," holder til ytterst på Sørenga, ved Oslofjorden, med bystrender og Munchmuseet i nærheten. Kjøkkenet er meksikansk og latinamerikansk, med tacos, birria og hjemmelaget guacamole. Baren har et langt utvalg tequila, og uteserveringen har sol til langt på kveld om sommeren.",{"type":370,"attrs":676,"content":677},{"level":372},[678],{"text":679,"type":365},"Her bor du",{"type":361,"content":681},[682],{"text":683,"type":365},"Selve bydelen har få hoteller, så vi anbefaler å bo ved Oslo S og gå opp langs Akerselva eller Storgata, rundt 20 minutter.",{"type":361,"content":685},[686,690],{"text":687,"type":365,"marks":688},"Amerikalinjen",[689],{"type":386},{"text":691,"type":365}," · Hotellet holder til i det gamle hovedkontoret til Den norske Amerikalinje ved Jernbanetorget, der nordmenn en gang kjøpte billett til New York. Operaen og Munchmuseet nås på ti minutter til fots. Godt valg hvis du vil ha et hotell med historie og bar i første etasje.",{"type":361,"content":693},[694,698,699,703],{"text":695,"type":365,"marks":696},"Book oppholdet:",[697],{"type":386},{"text":388,"type":365},{"text":390,"type":365,"marks":700},[701],{"type":393,"attrs":702},{"rel":395,"href":396,"uuid":17,"anchor":17,"target":397,"linktype":398},{"text":400,"type":365},{"type":361,"content":705},[706,710],{"text":707,"type":365,"marks":708},"Clarion Hotel Oslo",[709],{"type":386},{"text":711,"type":365}," · Hotellet ligger i Bjørvika, kort vei fra Sørenga der Coyo serverer taco ved fjorden. Det har to barer og døgnåpent treningssenter, og trikken stopper like ved. Praktisk hvis du vil prøve begge taco-stedene samme helg.",{"type":361,"content":713},[714,717,718,724],{"text":695,"type":365,"marks":715},[716],{"type":386},{"text":388,"type":365},{"text":719,"type":365,"marks":720},"Se ledige rom og pris på Clarion Hotel Oslo",[721],{"type":393,"attrs":722},{"rel":395,"href":723,"uuid":17,"anchor":17,"target":397,"linktype":398},"https:\u002F\u002Fwww.hotels.com\u002Faffiliates\u002Fclarion-hotel-oslo-oslo-norge.VCXDbGk",{"text":400,"type":365},{"type":361,"content":726},[727,731],{"text":728,"type":365,"marks":729},"Thon Hotel Opera",[730],{"type":386},{"text":732,"type":365}," · Thon Hotel Opera ligger noen minutters gange fra Jernbanetorget, og Operaen og Karl Johan nås på ti minutter. Frokosten serveres i restauranten Scala. Et trygt valg for deg som kommer med tog eller Flytoget.",{"type":361,"content":734},[735,738,739,745],{"text":695,"type":365,"marks":736},[737],{"type":386},{"text":388,"type":365},{"text":740,"type":365,"marks":741},"Se ledige rom og pris på Thon Hotel Opera",[742],{"type":393,"attrs":743},{"rel":395,"href":744,"uuid":17,"anchor":17,"target":397,"linktype":398},"https:\u002F\u002Fwww.hotels.com\u002Faffiliates\u002Fthon-hotel-opera-oslo-norge.6dHeNNC",{"text":400,"type":365},{"type":361,"content":747},[748,750,757],{"text":749,"type":365},"Vil du ha flere valg, har vi samlet ",{"text":751,"type":365,"marks":752},"de beste hotellene i Oslo",[753],{"type":393,"attrs":754},{"href":755,"uuid":17,"anchor":17,"target":756,"linktype":398},"\u002Fnb-no\u002Fdestinasjoner\u002Feuropa\u002Fnorge\u002Foslo\u002Fhotell-oslo","_self",{"text":400,"type":365},{"type":370,"attrs":759,"content":760},{"level":372},[761],{"text":762,"type":365},"Ofte stilte spørsmål om taco og meksikansk mat i Oslo",{"type":370,"attrs":764,"content":766},{"level":765},3,[767],{"text":768,"type":365},"Hvor spiser man god taco i Oslo?",{"type":361,"content":770},[771],{"text":772,"type":365},"José’s Taco & Quesadilla bar i Markveien serverer tacos med kjøtt marinert etter familieoppskrifter fra Colima i Mexico. José anbefaler også Coyo på Sørenga, som har meksikansk kjøkkensjef. Begge når du til fots fra Oslo S på rundt 20 minutter.",{"type":370,"attrs":774,"content":775},{"level":765},[776],{"text":777,"type":365},"Hva er forskjellen på tex-mex og meksikansk mat?",{"type":361,"content":779},[780],{"text":781,"type":365},"Tex-mex er et kjøkken fra Texas, med harde tacoskjell, kjøttdeig og ost. Meksikansk mat bygger på maistortilla og langtidsmarinert kjøtt, med bønner og chili. Navnet tex-mex er en sammentrekning av Texas og Mexico, og skal først ha blitt brukt om jernbanen mellom landene.",{"type":370,"attrs":783,"content":784},{"level":765},[785],{"text":786,"type":365},"Hvordan lager man god guacamole?",{"type":361,"content":788},[789],{"text":790,"type":365},"Ifølge José skal avokadoen kuttes og ikke moses, slik at guacamolen får klumper og konsistens. Han blander inn rødløk og et krydder fra mormorens oppskrift, som han holder hemmelig. Server den med en gang, med maistortillachips ved siden av.",{"type":370,"attrs":792,"content":793},{"level":765},[794],{"text":795,"type":365},"Hvor kommer José Standal Ambriz fra?",{"type":361,"content":797},[798],{"text":799,"type":365},"José er født og oppvokst i Colima på Mexicos stillehavsside, ikke langt fra Colimavulkanen. Familien flyttet til USA da han var 12 år. Han ble kokk i Los Angeles, møtte nordmannen Torgeir der og driver i dag restaurant på Grünerløkka i Oslo.",{"type":370,"attrs":801,"content":802},{"level":765},[803],{"text":804,"type":365},"Hvor bør man bo for å spise på Grünerløkka?",{"type":361,"content":806},[807],{"text":808,"type":365},"Bo ved Oslo S og gå opp langs Akerselva, rundt 20 minutter til Markveien. Amerikalinjen ligger på Jernbanetorget i det gamle hovedkontoret til Den norske Amerikalinje. Thon Hotel Opera ligger noen minutter fra stasjonen, og Clarion Hotel Oslo i Bjørvika er nærmest Coyo på Sørenga.",{"type":370,"attrs":810,"content":811},{"level":372},[812],{"text":813,"type":365},"Les videre",{"type":815,"content":816},"bullet_list",[817,828,838,848],{"type":818,"content":819},"list_item",[820],{"type":361,"content":821},[822],{"text":823,"type":365,"marks":824},"Taco i Mexico og verden: José viser vei til de beste",[825],{"type":393,"attrs":826},{"href":827,"uuid":17,"anchor":17,"target":756,"linktype":398},"\u002Fnb-no\u002Fopplevelser\u002Fmat-og-vin\u002Fde-beste-meksikansk-taco-restaurantene",{"type":818,"content":829},[830],{"type":361,"content":831},[832],{"text":833,"type":365,"marks":834},"Oslo",[835],{"type":393,"attrs":836},{"href":837,"uuid":17,"anchor":17,"target":756,"linktype":398},"\u002Fnb-no\u002Fdestinasjoner\u002Feuropa\u002Fnorge\u002Foslo",{"type":818,"content":839},[840],{"type":361,"content":841},[842],{"text":843,"type":365,"marks":844},"Restauranter i Oslo",[845],{"type":393,"attrs":846},{"href":847,"uuid":17,"anchor":17,"target":756,"linktype":398},"\u002Fnb-no\u002Fdestinasjoner\u002Feuropa\u002Fnorge\u002Foslo\u002Frestauranter",{"type":818,"content":849},[850],{"type":361,"content":851},[852],{"text":853,"type":365,"marks":854},"Reise til Mexico",[855],{"type":393,"attrs":856},{"href":857,"uuid":17,"anchor":17,"target":756,"linktype":398},"\u002Fnb-no\u002Fdestinasjoner\u002Famerika\u002Fmexico",[],{"_uid":860,"theme":16,"author":861,"component":866,"author_name":16,"author_text":16,"author_image":867,"section_overline":868,"facebook_share_link":869,"instagram_share_link":870},"9599982f-d733-41ec-b4f9-395f0e61a728",{"name":316,"created_at":317,"published_at":318,"updated_at":319,"id":320,"uuid":321,"content":862,"slug":330,"full_slug":331,"sort_by_date":17,"position":332,"tag_list":864,"is_startpage":204,"parent_id":334,"meta_data":17,"group_id":335,"first_published_at":318,"release_id":17,"lang":208,"path":17,"alternates":865,"default_full_slug":17,"translated_slugs":17,"_stopResolving":212},{"_uid":323,"name":316,"image":863,"overline":16,"component":329},{"id":16,"alt":16,"name":16,"focus":16,"title":16,"width":325,"height":325,"filename":326,"copyright":16,"fieldtype":19,"public_id":327,"aspect_ratio":328,"is_external_url":204},[],[],"ArticleFooter",{"id":17,"alt":17,"name":16,"focus":17,"title":17,"filename":16,"copyright":17,"fieldtype":19},"Godt måltid",{"id":16,"url":16,"linktype":32,"fieldtype":33,"cached_url":16},{"id":16,"url":16,"linktype":32,"fieldtype":33,"cached_url":16},{"_uid":872,"card_type":873,"component":874,"filter_by":875},"170552cc-39a2-4c4d-8f73-1e09aad7ae2c","historier som gir deg reiselyst","PaginatedArticles",{"_uid":876,"plugin":877,"values":878},"c9985a8f-b992-4374-a6d4-68db4f55a96f","storyblok-tags-select",[879,880,881],"warm and cosy","Food & Wine","Restaurant",{"name":316,"created_at":317,"published_at":318,"updated_at":319,"id":320,"uuid":321,"content":883,"slug":330,"full_slug":331,"sort_by_date":17,"position":332,"tag_list":885,"is_startpage":204,"parent_id":334,"meta_data":17,"group_id":335,"first_published_at":318,"release_id":17,"lang":208,"path":17,"alternates":886,"default_full_slug":17,"translated_slugs":17,"_stopResolving":212},{"_uid":323,"name":316,"image":884,"overline":16,"component":329},{"id":16,"alt":16,"name":16,"focus":16,"title":16,"width":325,"height":325,"filename":326,"copyright":16,"fieldtype":19,"public_id":327,"aspect_ratio":328,"is_external_url":204},[],[],"8",{"_uid":889,"plugin":877},"0a42ee36-91f3-4d39-8645-4f538732570b","Article",{"id":16,"alt":16,"name":16,"focus":16,"title":16,"width":892,"height":893,"filename":303,"copyright":16,"fieldtype":19,"public_id":894,"aspect_ratio":895,"is_external_url":204},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,"taco-oslo-meksikansk-mat","nb-no\u002Fpicolo\u002Fdestinasjoner\u002Feuropa\u002Fnorge\u002Foslo\u002Ftaco-oslo-meksikansk-mat",20,[880,900,901,833,123],"Los Angeles","Mexico",178509306474695,"46c2163c-42d7-4b5a-a193-63671aa6e572","2023-02-07T10:51:07.241Z",[906],{"id":907,"name":908,"slug":909,"published":212,"full_slug":910,"is_folder":204,"parent_id":911},258835881,"José shares his authentic Mexican dishes ","tacos-oslo-mexican-food","en-gb\u002Fpicolo\u002Fdestinations\u002Feurope\u002Fnorway\u002Foslo\u002Ftacos-oslo-mexican-food",178500532784950]