Gallagher Analytica

10/10/2025

“It’s a Thursday night in downtown Tahoe City during fall’s shoulder season and believe it or not, the place is going off. There’s a line out the door for a table at Sylva, the new dinner hotspot that opened last November, and the bar and restaurant are filled at the evo-owned Sierra Surf Club, which opened in March in the historic Tahoe Inn building.

On one side of town, people line up for tacos and ice cream at the food truck land in front of the now-closed Willard’s Sports Shop building, where the Little Truckee Ice Creamery and Morelos Tacos have set up pop-up shops. And on the other end of town, locals file in for trivia night at Tahoe National Brewing Co. and a wine tasting and craft class at Tahoe Wine Collective.

In other words: Tahoe City finally has a buzz in the air again.”
Morelos Tacos Reno Maricela Morelos Omar Nevarez

After what feels like a very long slump, the little lakeside town is thriving again with new restaurants, promising infrastructure projects, and a hotel you’ll want to staycation at.

07/28/2025

EAT This Week: Morelos Tacos’ Quesabirria Tacos
“To try and decide each week where and what to eat in and around the basin can be a challenge – there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger pangs and leave you wondering where to go next.

Taco trucks are known for putting out great tacos – and for good reason. I tend to judge food trucks by the drive factor, meaning if wherever they are, would you drive for their food. Well, I can certainly tell you this week’s feature falls into the category of “buckle up and let’s go… now.” Not only are these some of my favorite tacos around the basin (and I’ve had my fair share), but the truck is in the same location each day, so you don’t even need to worry about trying to find it.
This cross between a quesadilla and a taco starts with their homemade recipe of Jaliso-style birria. The stewed beef cooks low and slow for about eight hours in chiles and spices until its shredded and placed in a corn taco shell and topped with onions, cilantro and Monterey jack cheese. Once stuffed it gets a go-round on the heat to create charred pockets of goodness then served with fresh lime, their smoked tomato salsa and consommé taken from the beef cooking.

The move here is to give a couple squeezes of lime, a dip in the salsa, a plunge into the consommé, then inhale. When I say inhale, I mean that very thing. Breathe and eat at the same time because you won’t want to take any time off in between bites – just don’t choke.

The beef is layer after layer of deep and rich flavor and with the light nuttiness of the melted cheese, it’s about as good as birria gets. But that’s not even the best thing about this dish – it’s the order of operations to eat. The smoky and spicy salsa bumps the volume to 11, but then the consommé takes it to a 12. Your tastebuds might not know what hit them, but you can surely bet they won’t care.

Because of the time this dish takes, there’s only one batch of birria made every day and when its gone, it’s gone. I’d recommend getting there right when they open and double up your order. You’ll thank me later. So will the person that goes with you.”

11/27/2021

10/16/2021

"In a meeting last month, they said, executives pored over data showing that a bump in new teenage users during the pandemic was ending. “Teen time spent,” a term denoting how many hours a day teenagers are on Instagram, also dipped. That was alarming because Instagram relied on teenagers to spend an average of three to four hours a day on the app, nearly double what adults spend on it, they said."

The app, hailed as Facebook’s growth engine, has privately wrestled with retaining and engaging teenagers, according to internal documents.

08/20/2021

Where do you summer?

03/24/2021

‘Do write your resignation letter before starting in your new job, lock it up in a drawer, and feel free while you are there. If I have “nothing to lose”, then it is all gain, and I am antifragile.’
- Nassim Nicholas Taleb

02/18/2021

Great shot of fireside dining at The Dub featured in today’s Wall Street Journal ‘Why a Ski Vacation During Covid is Worth the Hassle’

“It’s become more about the skiing again, it’s old school. People are outside braving the elements all day, eating lunch at picnic tables or on the lifts, instead of fancy two-hour lunches. And they are creative with après-ski on their own,” said Mr. Hanle. “Our guests are a lot tougher than we gave them credit for, because it’s not warm here.”

Read more - https://www.wsj.com/articles/why-a-ski-vacation-during-covid-is-worth-the-hassle-11613594119
Photo by Ryansalmphotography / WSJ

02/12/2021

Tuesday’s Truckee Town Council meeting opened on a positive note as the town recognized a trio of businesses with its new Small Business, Big Applause awards.

01/28/2021

And then it snowed ❄️

01/02/2021

“We are in this for the long haul”

Interview with Harley Finkelstein on The Tim Ferriss Show podcast

12/27/2020

“Until the pandemic, many merchants had resisted moving online believing “it took a lot of time, money, and technical capability,” said Shopify’s Mr. Padelford. “In fact, it doesn’t. The average company can be online in a single day,” and pay as little as $29 a month.”

Spurred by the pandemic, business changes that normally might have taken years unfolded in months. Now, shifts that began as temporary fixes are likely to become permanent.