Modernist cuisine—sometimes called “modern gastronomy” or “molecular gastronomy”—is, to say the least, controversial. While its most ardent enthusiasts call it magic in the kitchen and observe chefs creating dishes in this discipline must create at another level, technical and … [Read more...]
RECIPE: Pressed Lamb Shank “Birria” | Roast Garlic Puree | Brown Beech Mushrooms | Fried Cilantro
I have written about birria often (e.g. http://sdfoodtravel.com/badass-kosher-jewish-mexico-its-not-an-oxymoron/). There is no single classic Mexican dish that has more captured my imagination. It is a dish that is nearly ubiquitous at roadside stands and restaurants throughout … [Read more...]