  |  Eric Williams ericwphoto.com Dish JockeyMarisquería RouletteEl Zarandeado pays offA 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.
The MouthfulEating the CityYour new food editor checks inI believe that food writing is never just about food. A region's cuisine is a reflection of that region itself.
| 
| ||
|
home | feature | news
| film
| music
| art
| food
| classifieds
| personals
| staff
| lo-fi
| search
© 1996-2013 Weekly Alibi webmaster@alibi.com Mobile version | ||||
