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What to Eat at Susan Feniger's Mud Hen Tavern

What to Eat at Susan Feniger's Mud Hen Tavern

The former STREET space reopens

Susan Feniger opens Mud Hen Tavern Dec. 7.

Susan Feniger's new concept Mud Hen Tavern opens tomorrow, with menu items like lamb meatballs, chicken and waffle croquettes, roasted artichoke, and fish and chips.

The former STREET space has been revamped as a neighborhood tavern, with Feniger telling The Daily Meal, "I wanted it to feel like Cheers. When I go out to eat, I end up going out to all these great little diners, like Callahan’s, a place where I feel like people are really friendly, the bartenders know who you are, and it feels like you’re at home away from home."

Mud Hen Tavern opens tomorrow at 4 p.m. opening from 4 p.m. to midnight Sunday through Thursday, and until 1 a.m. on Friday and Saturday. Eventually, Feniger promises "limitless" brunch runs from 11 a.m. to 2 p.m., with unlimited small plates for a fixed price.

As for what's happening with STREET? Feniger is still doing catering, and is looking at other spaces for her global food venture. "[The old space] wasn’t the perfect location for STREET, I think, and maybe there is a location in Eagle Rock, or Silver Lake or the west side that might be a better fit," Feniger said. "[Here], I felt like a lot of people would walk over, and they were looking for a spot to get a yummy bite, a small plate, with communal tables to just hang and grab a drink before going to the movies." Check out the food and drink menus below.


Career [ edit ]

Restaurants [ edit ]

After working together in Chicago and Paris, Feniger and her longtime collaborator, Mary Sue Milliken, settled in Los Angeles where they founded City Cafe in 1981. They eventually expanded to a larger space on La Brea Blvd. and renamed the establishment City Restaurant. In 1985, they opened the Mexican restaurant Border Grill in the original City Cafe space, before moving it to Santa Monica in 1990. The restaurant later expanded to Pasadena (closed) and the Mandalay Bay Resort in Las Vegas. Broadening their culinary horizons Feniger and her partner opened the Latin flavor restaurant Ciudad (now a Border Grill) in Los Angeles in 1998. The success of the three restaurants led Feniger and Milliken to be recognized for changing Los Angeles's culinary landscape. Ώ] Feniger has been influenced by the food and culture of various nations, such as India, France, and Mexico. ΐ]

In April 2009, Feniger opened her first solo project: Street, a multi-ethnic eatery of "street food" in Hollywood. Sample dishes included millet puffs, paani puri, Massaman chicken curry, dumplings, Egyptian-style baked fish and peanut butter cookies for dessert. Α] Β] Street closed in November 2013.

In December 2013, Feniger, with Executive Chef and Partner Kajsa Alger, opened Mud Hen Tavern at the former location of Street. A neighborhood bar and restaurant, it offered seasonal, gourmet pub and comfort food in a warm and relaxed setting. The bar team in partnership with mixology consultant Tricia Carr (formerly Alley), curated a beverage program that offered a vibrant and accessible selection of international wines, local craft beers and artisanal cocktails to complement Mud Hen Tavern's cuisine. Mud Hen Tavern closed on October 11, 2016. Γ]

Publishing, television, and film [ edit ]

In collaboration with Milliken and others, Feniger has published five cookbooks: City Cuisine (1989), Mesa Mexicana (1994), Cantina: The Best of Casual Mexican Cooking (Casual Cuisines of the World) (1996), Cooking with Too Hot Tamales (1997) and Mexican Cooking for Dummies (1999/2002). Δ]

Feniger is also a TV personality, starring with Milliken in 396 episodes of the popular Too Hot Tamales and Tamales World Tour on the Food Network in the 1990s. Prior to the shows on the Food Network, in 1993 Feniger and Milliken appeared with Julia Child in her PBS series Cooking with Master Chefs. Ε] Feniger has also appeared on Sabrina, the Teenage Witch Ζ] and prepared with Milliken the food that was served in the 2001 movie, Tortilla Soup. Η]

Most recently, Feniger appeared on the second season of Top Chef Masters that aired in 2010. She was the last female chef in the competition, eliminated following a challenge to create a dish fit for the gods. Feniger's creation for Aphrodite was Kaya toast served with a soy-glazed egg and coconut jam. ⎖] She raised $32,500 for The Scleroderma Research Foundation. "It's an honor to be on that show and have Schleroderma [sic] Research Foundation out there in the public eye," she said in an interview with SlashFood. "I've gotten so many email messages and Facebook messages from all over the country. So for me, I'm totally the winner in this." ⎗]

In 2011, ABC bought the rights to develop a sitcom based on the lives of Feniger and Milliken, ⎘] but it never aired.

In April 2013, she appeared as herself in the Bones episode "The Maiden in the Mushrooms". [ citation needed ]

In October 2014, Feniger appeared as a contestant in the "Superstar Sabotage" tournament of Cutthroat Kitchen. ⎙] She also appeared as a guest judge in Episode 15 of Hell's Kitchen (Season 19) which was aired in April 2021. ⎚] ⎛]

Awards [ edit ]

In 2013, Feniger was awarded the Elizabeth Burns Lifetime Achievement Award by the California Restaurant Association. ⎜]


More from Susan Feniger

Heirloom Bean Tostadas with Crispy Avocado

Though we call for an assortment of canned beans for convenience, Chefs Feniger and Milliken used heirloom beans, such as scarlet runner beans, to dress up this recipe with color and flavor. If you can get your hands on some dried heirlooms, use a total of 1-1/2 cups dried beans, and cook them according to the Basic Beans recipe, before substituting them for the mixed canned beans below. For the crispy avocado, make sure to coat the avocado completely with the rice-flour batter. Leaving bare spots will create a greasy taste.

Rancho Bella Santé, Temecula CA (204)

In the southern mountains of Temecula, California, host Pete Evans is joined by chefs Susan Feniger and Mary Sue Milliken of Santa Monica’s famous Border Grill.


Eating Cauliflower Popcorn and Maple Donuts at Mud Hen

You should go to Mud Hen Tavern. Opened by renowned chef Susan Feniger and named for the minor league Toledo Mud Hens, it’s the kind of after-work place that makes a good day better and a bad day worth it. It’s a social restaurant/bar, cozy and inviting, making it feel a bit like going to someone’s house for a dinner party. In this case, though, you only have to talk to the people you came with.

Let’s start with the food: you would be crazy not to order the Cauliflower Popcorn, which is, admittedly, a bizarre statement. But this isn’t boring old cauliflower! It’s salty and poppy and delicious and somewhat healthy. It’s the best thing to happen to cauliflower since… ever. If fish is your thing, you must order the Albacore Tuna Crudo: it’s simultaneously creamy and crunchy and is incredibly fresh and satisfying. On the brunch side, start your morning off right with the Old Fashioned Maple Donut (with espresso glaze and spiked whipped cream) and then follow it up with the Chicken and Waffle Croquettes. If you’re in a hurry and can’t have the full Mud Hen experience, at least fuel up at Blue Window, rotating go-to food items.

Their drinks list is stellar, with rotating taps for seasonal brews and a fairly expansive list of craft options, like Bell’s out of Michigan, which can be tough to find. Give their Mud Hen Sour a try if you like bourbon and aren’t afraid of a little egg white. The bartenders are friendly and knowledgeable and can help you order the perfect libation.

Now atmosphere: at first glance, it seems like it’s going to be a hole-in-the-wall, but it opens up into a fantastic patio that makes the best of Southern California weather. There are blankets and gas heaters if it gets chilly, so there’s rarely a moment in the year when you can’t make use of this place. And the hits keep coming: Every Tuesday at 8 pm Mud Hen offers “Geeks Who Drink” trivia. Wednesdays are for “Whiskey Wednesdays” where the featured whiskey cocktail is $5 and the whiskey flights are $15.

They offer a rewards card where for every dollar you spend, you get a point that adds up to gift certificates: to valet parking vouchers, to an incredible chef’s table meal with gift bags, and even wine pairings. All are amazing perks, but they had Angelenos at valet parking voucher…

Mud Hen Tavern a sophisticated neighborhood joint where it’s easy to eat well, drink well, and maybe make a few new friends. Or just stick with the ones you’ve got and bring them along.


Susan Feniger to Relaunch STREET as Mud Hen Tavern

LA chef Susan Feniger has announced plans to relaunch her Los Angeles restaurant STREET as Mud Hen Tavern. STREET shuttered earlier this month after more than four years in business, and now Feniger reveals that the plan is to totally redo the concept. Mud Hen Tavern will serve "seasonal, gourmet pub and comfort food" overseen by executive chef and partner Kajsa Alger and a new bar program will be headed by Morgan Fox (Upstairs II, Pourtal Wine Bar). The food will be "rustic" with "global inflections," while the beverage program will have a "vibrant and accessible selection of international wines, local craft beers and artisanal cocktails."

Alger is quoted in a press release saying that most of the "original crew" of STREET is remaining on board for Mud Hen Tavern. The new restaurant will be open for private events on December 4, and open to the public on December 7. In regards to the now-shuttered STREET, Feniger says "it's still going to live on in lots of exciting ways, including new locations and a robust catering business." Stay tuned for more.


What To Drink at Susan Feniger’s New Mud Hen Tavern

When Susan Feniger’s STREET first opened on Highland in 2009, well-crafted cocktails had not yet made their way to most restaurants. But fast-forward to today and a thoughtful cocktail program has become the mark of a quality eatery. So when Mud Hen was still a mere twinkle in her eye, Feniger swore to give cocktails special consideration. And at the new restaurant, which takes over the STREET space, she has. Cocktail consultant Tricia Carr (Southern Wine & Spirits) and mixologist Morgan Fox (formerly of Upstairs 2) have worked together to create a cocktail menu that not only complements Feniger’s fine fare but Mud Hen’s approachable neighborhood tavern concept.

This new focus on cocktails is punctuated by the bar’s relocation from shoved up near the front door at Street to showcased along the back wall spread of the new restaurant. A marquee of chalkboard drink menus hangs over the bar and the stairs that once dominated the space AND that upstairs seating area have been adios’d. The main room with its open seating of communal tables and booths is now the dedicated bar area while the patio is the reserved dining area. The space now welcomes impromptu visitors just dropping in for a drink and a nosh. Definitely the perfect addition to a neighborhood of high-end, reservations-only eateries like Trois Mec and Osteria Mozza.

“It’s a tavern, it’s a neighborhood bar,” said Fox. “You’re not going out for the fanciest night of your life. You’re going out to chill and talk and you can sit and have a beer, you can have a full dinner. But it’s comfortable, it’s inviting, it’s got a great vibe. We’ll be serving you fun dishes that will have the signature twists from Kajsa [Alger, executive chef/partner] and Susan.”

The cocktails hold their own, too. “I want a cutting-edge bar program that has craft cocktails that are going to be what’s happening on the scene right now and in competition with all these other bars that I love and respect all around Los Angeles,” said Fox. But there’s no crazy molecular mixology here, but rather twists on classics and fig-infused bourbon.

For fun, I asked him which cocktail he’d pair with a few of Feniger and Alger’s dishes.

The Go Figure and The Hangover Burger: “The burger has the fats and the tannin in there. A little bit of smokiness and it’s rich. The Go Figure is going to stand up to it but it has lemon in it so that bright acidity from the cocktail and that raspberry from the Combier are going to cut straight through the fat, and the richness is going to land on your tongue. So you’re going to cut the fat and expand both the richness of the umami in there and then the figs.”

Chili P Yo and Tuna Ceviche: “You don’t want to overspice two things together but the ceviche is really fresh and light, and the sweetness of the passionfruit is going to go well with the tuna and that gruyere cracker. The spice isn’t going to overwhelm it. It’s just going to be a yummy, fresh, springtime medley in your mouth. But then that smokiness of the mezcal is going to highlight, because that tuna is rich, darker fish.”

Fresh 75 and Late Harvest Corn: “The Fresh 75 is light, dry, and refreshing. We have this late harvest corn side dish that’s got a five-spice on it and it’s pretty hot and it’s got pork belly on it. So it’s got spice and it’s got richness from the pork. The thing that’s fun is that you’re going to have this really, dry, bright thing on your palate and then this fatty, spicy corn on the opposite side. These are opposites, they’re going to start contrasting and reenlivening your palate and totally opening up the flavors more and more as you go. So when you have something spicy, you know when you want that sip of cold water, it’ll be a similar thing with that sip of sparkling peaches and gin.”

A nice consideration for customers is the fact that all seven cocktails are $12 each. Why? “I want you to just not even think about price. They’re all the same so you can just look at my menu and pick what you want. I want the focus to be on your pleasure and what you want.” So no more of this “I’d like to try that cocktail but it’s $15” business.

The cocktail menu will be updated seasonally but happy hours will feature a different, new cocktail every week. Down the line Fox wants to do Nikka whisky flights and a pickleback menu–different Irish whiskies paired with different pickle juices (pickled onions, pickled zucchini). “I want to do events all the time. So tap takeovers, wine flights, scotch flights, burger-beer pairings, all that stuff. Every month, every week there’s going to be a new fun thing,” he said.

And yes, there is craft beer (taps and bottles) with a focus on California–Golden Road, Strand, Bootleggers. Prices range from $6 to $8.

Mud Hen debuts this Saturday (tomorrow) at 4 p.m. Weekend brunch begins on December 21.

Mud Hen, 742 N. Highland Ave, Los Angeles, www.mudhentavern.com.


Maple isn’t just for pancake syrup &#8212 here are some ideas

Growing up, I associated maple flavor with the pancake syrup found at the breakfast table. It was sweet but mostly flavorless. As if its only purpose was to baptize food in a sticky coating of liquid sugar. I wasn’t the biggest fan.

Today it seems maple is everywhere. It flavors ice cream, candy, coffee, tea, barbecue sauce and more. Thirsty? Hydrate yourself with maple water, now hip enough to be touted as “the next coconut water.”

And maple isn’t just limited to retail products. Go out to eat and you’ll find it added to any number of restaurant dishes. It’s a chef’s Eliza Doolittle.

I now look for any excuse to add the real syrup to a dish, whether simple desserts such as a salted maple stove-top pudding, or a brine for basting glaze for slow-smoked turkey or duck. I’ll even sneak it into salads as the sweet component in a vinaigrette. And, yes, pancakes aren’t complete without it.

“Maple syrup is a great alternative sweetener — it’s natural,” says Jon Shook, co-owner with Vinny Dotolo of the restaurants Animal and Son of a Gun. Maple has found a way onto the menus of both places.

The smoked steelhead roe with maple cream and pumpernickel bread at Son of a Gun “has a bit of a cult following,” says Dotolo. Unusual-sounding, perhaps, if you haven’t yet tried it. But, Dotolo adds, “it kind of reminds you of bagels and lox. The smokiness, saltiness and sweetness lends itself to a really nice contrast.”

Another cult favorite? The foie gras loco moco at Animal. Their take on the Hawaiian comfort food layers rice, a beef burger, Spam, foie gras and a quail egg bathed in a sweet-spicy sauce punctuated with notes of Sriracha and maple syrup.

“I have a kind of attachment to maple syrup,” says Susan Feniger of Border Grill and Mud Hen Tavern. She says she used to make maple syrup when she was in college in Vermont. Feniger describes collecting the sap and staying up all night, boiling the sap down to a syrup. “It was pretty incredible. I’ve always been a big fan.”

At Feniger’s Mud Hen Tavern, she’s used maple syrup quite a bit over the years. “Kind of from the Street days,” she says. (Feniger transformed Street, her earlier restaurant, into Mud Hen in 2013.). “You’ve got that Southeast Asian sweet-salty thing going on.” Maple infuses a number of dishes, including chicken and waffle croquettes served with a spicy maple sauce and smoked pork belly flavored with an espresso-maple brine.

The restaurant even features a cocktail called the Old Maple, which, though it doesn’t contain any actual maple, combines a mixture of rye whiskey, walnut bitters and agave. “It almost tastes like maple syrup,” Feniger says.

Maple syrup itself is going through a bit of a renaissance. “Maple syrup has such a distinct flavor,” says Shook. “The generation I grew up in, it was Aunt Jemima.”

In late January, the USDA revised its voluntary maple syrup grading standards to match international standards. Due to increased demand for darker syrup for cooking and table use, the new classifications are meant to address producer concerns and customer confusion, and include both color and flavor descriptors. Everything sold at retail is now considered Grade A with the following classifications.

Golden color with delicate taste (formerly Grade A light amber)

Amber color and rich taste (formerly Grade A medium and dark amber)

Dark color and robust taste (formerly Grade A dark amber and Grade B)

Very dark and strong taste (formerly Commercial grade)

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Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.


Susan Feniger's Noodle Kugel

Make sure you visit Susan's new restaurant, Mud Hen Tavern, at www.mudhentavern.com.

Katie Quinn - Arancini Con Melanzane

Take a trip to Italy with Kate Quinn's recipe for Arancini Con Melanzane (fried rice balls with eggplant) from her new book, “Cheese, Wine, and Bread.”

Susan Feniger - Cheese Grits with Three Pepper Relish

Susan Feniger's light meal can be made without even turning on the oven.

Tamera’s Stovetop Mac and Cheese

Tamera Mowry-Housley is dishing up a one-pot Mac & Cheese recipe that is so delicious you will never reach for a box again. This homemade dish is super easy to make and a great way to cut down on preservatives.


Cocktail Recipe: Mud Hen Tavern’s Go Figure Cocktail

Chef Susan Feniger just opened a new restaurant in Hollywood called Mud Hen Tavern. Feniger spoke with Laura Avery this week on the Market Report about the cocktails from her new restaurant that include ingredients from the farmers market. This recipe for the Go Figure Cocktail by Tricia Carr is currently available at Mud Hen Tavern.

2 oz fig-infused Maker’s Mark bourbon ( figs can be dried or fresh [no sugar added])

½ oz fresh-squeezed lemon juice

1 dash of Chinese five spice

– Add all ingredients to a shaker filled with ice.

– Shake and strain into a chilled coupe glass.

– Garnish with a bourbon-soaked fig and lemon wheel.

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Susan Feniger Recipes

Chef Susan Feniger, owner of Border Grill and the new Mud Hen Tavern, was here to celebrate Cinco de Mayo! She showed the ladies how to make Cinco de Mayo dishes you can make tonight. Here are the recipes!. Recipes courtesy of Mary Sue Milliken and Susan Feniger.. Queso Fundido with Peppers and Chorizo??Yield: 1 order.

. 4 oz Chilled Beer Reduction (see recipe)??10 oz grated manchego cheese??1-2 tsp Chilled Beer Reduction from squirt bottle (see recipe)??1/2 oz grated cotija??2 oz Homemade Chorizo ??2 oz Tamale Peppers (see recipe)??1 sprig cilantro, washed??1 ea Flour Tortilla . In a sauté pan, bring the 4 oz reduction to a boil. Add the manchego cheese and whisk until??melted and boiling. Shake the squirt bottle vigorously and add 1-2 tsp of the reduction to the boiling cheese mix and cook, whisking vigorously an additional 1-2 minutes. Place the fundido in serving vessel and sprinkle lightly with grated cotija and place under broiler until golden and bubbly. Garnish with cooked chorizo, warm tamale peppers and a sprig of cilantro. Serve immediately with warm flour tortilla. Chilled Beer Reduction??Yield: 1/2 gallon. 1 gallon Mexican beer??1/2 tsp cayenne pepper??1 c cornstarch. In a large sauce pan, reduce the beer and cayenne pepper to half a gallon. Chill completely. In a squirt bottle, place 1 cup cornstarch and 1 cup of the chilled reduced beer, and shake well to combine. See Also:Marcel Vigneron's Queso Dip Recipe. Tamale Peppers??Yield: 6 cups. 3 oz Olive oil blend??2 Yellow union, thin julienne??48 oz Roasted red peppers??24 oz Roasted poblano chiles??1 oz Kosher salt??0.2 oz Fresh ground pepper. Saute the onions in the oil blend until caramelized completely. Fine julienne the red peppers and poblanos, making sure there are no pieces of skin or seeds in them. In a stainless steel bowl, place all ingredients and toss until well combined. Taste and adjust seasoning if needed. . See Also:David Guas' Crawfish Tamales Recipe??
?Tomatillo Guacamole??Yield: 1 quart.

. 1/3 cup finely diced white onion??6 to 8 serrano chiles, stemmed, seeded if desired, and finely chopped??1 bunch cilantro, leaves only, finely chopped??1 teaspoon salt??16 medium tomatillos, roasted (see Note)??6 large avocados (about 3 pounds)??1/4 cup finely chopped shallots, for garnish??1/2 bunch cilantro, leaves only, for garnish. In a large bowl, combine the onion, chiles, cilantro, and salt. Add the roasted tomatillos a few at a time, mashing and grinding the skin as finely as possible with a fork or a pestle. Cut the avocados in half and remove the pits (reserve 3 of the pits). Scoop out the flesh and mash it roughly into the mixture, turning it over from the bottom so that the seasonings are well distributed. The guacamole should not be smooth, it should have some texture. Nestle the reserved pits back into the mixture and scatter the shallots and cilantro leaves over the top. Serve immediately. . Note: To roast a tomatillo, place the whole fruit (with the husk still on) onto a hot griddle or dry cast iron skillet. Roast, turning occasionally, until the fruit is fairly soft and the skin is lightly charred. Use as directed, including the skin. See Also:Talk Chow: Bacon and Tomato Guacamole Recipe??
?Chipotle Salsa??Makes about 5 cups.

. 1 medium onion, roughly chopped??6 canned chipotle chiles, or 10 dried chipotle chiles, stemmed??8 Roma tomatoes, cored??10 cloves garlic??3 cups water??2 teaspoons salt??1/2 teaspoon freshly ground black pepper??1 teaspoon sugar. Combine all the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes. The liquid should be reduced by 1/3, and the tomato skins should be falling off. Set aside to cool. . Pour the mixture into a blender and puree until smooth. Strain and chill until serving time. This salsa can be stored in the refrigerator up to 5 days or frozen as long as a month. See Also:Talk Chow: Chipotle Beef Tacos Recipe. Tomatillo Salsa??Makes 3 ½ cups. 1 pound tomatillos, husked, washed and cut into quarters??2 to 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped??1/2 cup cold water??1/2 medium onion, cut in half??2 bunches cilantro, stems and leaves??2 teaspoons salt. Place the tomatillos, jalapenos and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. See Also:Kris Jenner's Grilled Swordfish Steaks with Tomato Salsa Recipe??
. Roasted Arbol Salsa??Makes about 2 1/2 cups?? ??1 pound Roma tomatoes, about 4??1 pound tomatillos, husked and washed, about 6??10 to 15 dried arbol chiles, stemmed??1/2 bunch cilantro, roughly chopped??1/2 lime, juiced??1 1/2 teaspoons salt, to taste??Freshly ground black pepper, to taste . Preheat broiler. Place tomatoes and tomatillos on a baking sheet and broil turning occasionally, until lightly charred, about 10 to 12 minutes. . Meanwhile, in a small dry skillet, toast chiles over moderate heat, shaking constantly. Combine tomatoes, tomatillos, and chiles with cilantro, lime juice, salt, and pepper in a blender or food processor. Puree until smooth. Taste and adjust seasonings as necessary. See Also:Susan Feniger's Fresh Cranberry Salsa Recipe??
?Green Grape and Kiwi Bubbly Sangria??Serves 4-6.

. ½ pound seedless, green grapes, stemmed and cut into disks ??1 to 2 green apples, cored and diced ¼” ??2-3 fresh kiwi, peeled ??3 cups fruity white wine??¼ cup melon liqueur??2 cups sparkling water ??2 cups ice cubes??Mint sprigs and kiwi wheels for garnish. . Combine the kiwi and wine in a blender and puree well. Strain into a pitcher and add grapes and apples, then let sit, refrigerated, 1 to 2 hours. Just before serving, pour in the sparkling water, add the ice cubes and serve with mint sprigs and kiwi wheels to garnish.
??Related Links:??Bobby Flay Recipes??Tanya Holland Recipes??David Myers Recipes

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A 72-year-old man was arrested this week following the discovery of human remains under the floorboards of his home. He has confessed to killing as many as 30 people over the last two decades. The suspect, identified only as “Andrés N,” per Mexican privacy laws, was known colloquially as El Chino (The Chinese). He was arrested inside his home in the municipality of Atizapán de Zaragoza on Saturday for the killing of 34-year-old Reyna González, who vanished on May 13. He is believed to have stabbed her and dismembered her body El Pais reported. Police said they found shoes, ID cards, women’s handbags, and clothing in the home along with other belongings linked specifically to Rubicela Gallegos and Flor Nínive Vizcaíno, who disappeared in 2016 and 2019, respectively, according to the outlet. Reports have emerged from various news outlets in Mexico that Andreas N. told authorities he’d eaten some of the remains of his victims and peeled the skin off of González's face. Investigators reportedly also discovered scalps and skulls, and audio recordings of over a dozen murders. The alleged killer also had weapons including machetes and a fretsaw on the property. After his arrest, Andrés N. reportedly admitted to as many as 30 murders, the news agency Efe reported. Prosecutors in the State of Mexico, which includes Mexico City and much of its suburbs, said Wednesday that they have yet to determine the number of possible victims in the case, the Associated Press reported. According to Efe, he is being held at the Tlalnepantla Penitentiary and Social Reintegration Center. The gruesome discovery of González’s hacked-up body on a bloody table came during the search for her in Las Lomas de San Miguel, a neighborhood on the western edge of Mexico City. Investigators jackhammered the floor and took apart a concrete structure on the common-access property, then forensics experts sifted through dirt to find evidence. DNA testing will be needed to determine how many victims Andrés N. may have killed over the years, prosecutors said. Andrés N. rented out rooms in his home to support himself, El Pais reported. Fernando López, his tenant, is a doctor who ran a practice in one of the rooms he was told by authorities to exit the property as the search began. Prior to her brutal death, González ran a small cellphone store near the property where her remains were found. When she vanished on Friday, missing person posters went up around the neighborhood. Neighbors said that she knew Andrés N. — who they reportedly said got along well with locals and had been a local association leader.“The man was always there at her store, always talking to her, always there,” Karla Narváez, a local pharmacy owner, told El Pais.According to a report in El Universal, González had gone to the alleged killer's home before she disappeared. He was going to accompany her on a trip to the center of Mexico City to purchase merchandise for her cell phone sales business. Resident Maura Valle told reporters that Andrés N. never had a life partner but did have a sister who no longer lives in the immediate area. Femicides — defined as the murder of women because of gender — have plagued Mexico for decades. In 2019, approximately 35,000 women were murdered, according to the Center for Strategic and International Studies. The country began collecting data on femicides in 2012. Activists say that femicides have become so pervasive that police no longer do much to prevent, investigate or prosecute the killings.

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Photo Illustration by The Daily Beast/Photos by Dallas County Police DepartmentDALLAS—After the kidnapping and killing of 4-year-old Cash Gernon in Dallas last week, neighbor Jose Alvarado checked his security cameras for any footage that might help investigators.What he found sent a chill up his spine.The video is from 10 weeks before little Cash was left dead of stab wounds on the ground. But it shows the teenager charged with abducting him, Darriynn Brown, skulking down the street, opening Alvarado’s backyard gate and peering in before quickly walking away.“It’s really scary,” Alvarado told The Daily Beast. “I have two kids, one girl and one boy, and they play basketball in the backyard.”Alvarado’s house shares a back alley with the home of Monica Sherrod, 35, who was taking care of Cash and his twin, Carter. She has said she was dating the twins’ father, Trevor Gernon, a 31-year-old construction worker, until he reportedly left town in March when a court ordered him to report to rehab.That left Sherrod to care for the boys for the next two months—unbeknownst to their mother, Melinda Seagroves, who lives in Houston.Early on the morning of May 15, a young man crept into the twins’ bedroom, lifted a still-sleeping Cash out of the toddler bed he shared with Carter, and walked out—a chilling scene captured in grainy black and white by a baby monitor.The footage, obtained by the Daily Mail, shows the intruder returning about two hours later, hovering over the bed where Carter remained in slumber, before abruptly leaving as though he was startled by something.By then, Cash was already dead.Antwainese Square, a Dallas teacher who lives in the area, was out for her morning walk around 6:45 a.m. when she saw a clump of hair on the ground she thought belonged to a dog.“I was on the phone with my mom,” Square told The Daily Beast. “As I got closer, I could see an arm and a foot and I just began crying, saying, ‘Mom, I think I’m coming up on a body.’ And I started, ‘Mommy, it’s a child! It’s a child!’ And the baby had blood all over his face. At that point, my mom told me to get off the phone with her and immediately call 911… The baby had ants all over the bottom of his feet. So I pretty much knew that he was gone.”Square said she remembers “being in denial,” and hoped Cash was actually just sleeping even though he was obviously dead. “I was just trying to put together all possible stories there was no way in my mind that I would think somebody would do that to a kid,” she said, adding that she stayed with Cash’s body until police and paramedics arrived so no one would run over him.“One couple that was leaving out of their garage, I had to stop them to let them know that this baby was on the ground,” Square said.More than three hours later, Sherrod reported Cash missing. “The day that he was missing, I got up late and thought it was weird,” Sherrod would later tell the Daily Mail. “I was like, ‘It's 10 oɼlock already, you guys.’ So I figured Cash was still in bed.” Cash Gernon was abducted out of his bed on May 15. Handout Later that day, police arrested Brown, 18, who lives with his parents about a half-mile from where Cash’s body was found, according to court documents. He was charged with kidnapping and burglary, but not murder because police said they are waiting for the result of forensic tests.Held in lieu of $1.5 million bail, Brown could not be reached for comment and does not have a lawyer listed in court records. His mother, Mimi, has told reporters that she believes her son is being framed.A tangled web of relationships, criminal records, and an unknown motive hangs over the case.Sherrod, the mother of several children, has a criminal record that includes assault and DWI. Trevor Gernon, who has an extensive rap sheet, appears to have vanished a phone number listed under his name was disconnected. Darriynn Brown, meanwhile, is reportedly a friend of one of Sherrod’s children and had been seen playing with children in Sherrod’s care.Sherrod initially characterized any relationship she or her kids had with Brown, who attended the same high school as at least one of the boys living in her house, as minimal. She later told a reporter that Brown had visited her home two days before Cash’s murder, but she was out grocery shopping at the time.According to multiple neighbors, Brown was definitely not an unfamiliar face around the neighborhood. One told The Daily Beast the teen regularly played football and basketball with some of the kids who lived with Sherrod. Others said they had spotted Brown on their Ring security cameras hanging out in the area.Little information has emerged about Seagroves, who now has custody of Carter. Seagroves did not respond to multiple interview requests, but her mother, Connie Ward, told The Daily Beast this week: “We are not ready to give any kind of statement. My family is broken. It has been a nightmare listening and watching the news about our baby and stories being reported that are false.”Seagroves does not appear to have had any brushes with the law, but court records show both Sherrod and Gernon have records that include arrests for assaulting their own parents.In 2013, Sherrod pleaded guilty to attacking her mother, Lezlee Pinkerton. According to a criminal affidavit signed by Officer Glenn Burkheimer-Lubeck of the Harris County Constable’s Office, Sherrod “intentionally struck” Pinkerton in the head and chest with her hand and pulled her to the ground, then “cause[d] bodily injury” to Pinkerton “by stomping on [Pinkerton’s] toes with her feet.”“Complainant reports that she believes her toes are broken,” the affidavit says. Sherrod was sentenced to two years of community supervision, participation in a domestic violence treatment program, a $100 donation to a family violence center, and a $200 fine.In 2018, Gernon was arrested by deputies from the Harris County Sheriff’s Office for assaulting his father, Roger Gernon, during a dispute over a credit card bill, Texas court records show. When Roger Gernon told his son that he was going to call the police, Trevor grabbed the phone away, bloodied his dad’s arm with his fingernails, and elbowed him in the chest. Charged with misdemeanor assault and interference with an emergency telephone call, he pleaded guilty and was sentenced to 68 days in county jail.In addition to the assault of family members, both Sherrod and Gernon have a history of theft, fraud, and drug possession.Sherrod’s most recent arrest was for DWI she has also pleaded guilty to identity fraud charges, meth possession, driving without a license, and misdemeanor theft.Gernon’s most recent arrest was for the possession of narcotics in 2020. He was previously charged for possession of methamphetamine in 2016. His rap sheet includes a range of other crimes.Neal Flanagan, who co-owns a corrosion-proofing business, told The Daily Beast he met Gernon in high school, then reconnected in 2016. He gave Gernon a bit of work because he was struggling. Then things went sideways.“My ex-wife and I were married at the time,” said Flanagan. “We had started having issues. She separated from me in January 2017. That’s when Trevor and her started seeing each other.”“I never did see him after,” said Flanagan. “A couple years later, he messaged me on Facebook. Like, ‘Hey buddy. How you been?’ Like nothing ever happened."When he was sober, Gernon “was as good as you could ask for,” Neal’s father, Johnny Flanagan, said. But he added that he wasn’t surprised Gernon took off without his boys.“He’s one of these guys that kind of goes whichever way the wind blows, you know, and he'll do good for several months and then do bad for several months and you know, just up and disappear,” Flanagan said.Gernon’s whereabouts are unknown. Following his indictment on felony drug possession charges last November, he failed to appear for a March 29, 2021, hearing and thus forfeited a $10,000 bond payment. There is now an open warrant out for his arrest.None of the various defense lawyers who represented Sherrod or Gernon in court agreed to speak, citing attorney-client privilege.Cash’s death has raised many questions about those responsible for him. But in the neighborhood where he spent his last months, the overriding mystery is why would someone kill a defenseless child and leave him on the street like trash. Steven Monacelli The solidly working-class Mountain Creek section of Dallas is a quiet place, bordered on one side by the 600-acre Cedar Ridge nature preserve. Houses are in decent shape, and yards are clean. On the street where Cash’s body was found, locals have been stopping at a shrine to leave toys, flowers, and other mementos.The woman who found Cash’s body, meanwhile, has been struggling with her emotions since that morning.“It's been difficult. It really has been difficult,” Square told The Daily Beast.“I have a 3-year-old and as we’re dealing with this and processing this, I’m learning that I have little triggers. If I see a little boy, 4, 3, 5, I will burst out crying. It’s just a trigger for me. My own daughter is like a trigger. Sometimes she’ll say something and I’ll cry.“Because even though I didn’t know that baby, he was just robbed of his life. So, it’s been really hard. It’s been really hard to just process this. And no matter how much you try to move on, you can’t unsee what you saw.”Rohrlich reported from New York, and Monacelli from Dallas.Read more at The Daily Beast.Got a tip? Send it to The Daily Beast hereGet our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Learn more.

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