Fascination About restaurant awards
She inspired dishes like photograph-best cemitas produced with springy bread (Mr. Aparicio’s specialty), tart aguachile with slivers of scallops inside of a tub of leche de tigre, and tacos that are regular (al pastor, pescado) and never so common (vegan tacos arabes produced with mushrooms) on housemade sourdough tortillas. El Chingon doesn’t