El Zarandeado pays off
By Ari LeVaux
A gray snapper is split down the middle so perfectly and precisely that, after the spine is removed, the fish lies flat, flatter than any flounder. It’s arranged skin-side down with nothing but white flesh exposed, then covered in onions and a creamy, mustardy chile sauce before it’s baked into something you’ve never seen or tasted before.
Cooking Classes at Cinnamon Sugar & Spice Cafe
8th Annual Albuquerque Hopfest Xtreme Beer Fest at Isleta Resort & Casino
Grape Stomp at St. Clair Winery & BistroMore Recommented Events ››