foodsofnations.
The salsa Veracruzana that Dávila tasted during summer visits to Casitas is reimagined here as gremolata spooned over crisp fried sweetbreads.Briny mussels, popped in their shells and piled with cabbage and radish, are a vibrant iteration of her mother's posole recipe.
There's even a standard-bearer steak burrito—all gooey cheese and salty beef griddled in a flour tortilla—a nod to the Mexican restaurants the chef grew up around in suburban Chicago.Dávila doesn't beat her chest for hyper-regional focus or even rigorous authenticity.Her cooking is authentic to her own experience as a first-generation Mexican-American: It's confident and joyful, and each course lands like the first few lines of a story you're going to want to remember.. 10. of 10.
Brady Williams—Canlis, Seattle."So much of my story aligns with this place, starting with the Japanese influence on the service style.
In many ways, if I immerse myself in the story of Canlis, I can tell my own story, too.".
Cherry blossoms rain their petals all over the sidewalks once a year in Seattle, as sure and fleeting a sign of spring in Washington as it is in Kyoto, Japan.Put each chicken in a large resealable plastic bag.
In a large measuring cup or bowl, whisk 4 cups of the sake with the soy sauce, mirin, vinegar, chopped ginger and garlic.Divide the marinade between the two bags; press out the air and seal the bags.
Turn to coat the chickens thoroughly.Refrigerate the chickens for 24 hours.. meanwhile, make the dipping sauce.
(Editor: Stackable Bottles)