"I started playing with brisket for the holidays," Medina says. "In Mexico, we use suadero, which is similar to brisket, and you cook it a similar way." Medina braises his brisket in Mexican beer and adds chipotle, but little more than the addition of tomatillo salsa is needed to turn a Jewish classic into a Mexican staple. From there, Medina realized he could work the flavors of Mexico's pantry into other parts of the Hanukkah spread, and, soon after, a full menu was born. It's since become an annual tradition at his Toloache and Yerba Buena restaurants.