Sep 6 - 12, 2012 
Marisquería Roulette

Dish Jockey

Marisquería Roulette

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.
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The Mouthful

Eating the City

Your new food editor checks in

By Ty Bannerman
I believe that food writing is never just about food. A region's cuisine is a reflection of that region itself.

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