Picture from Carolina Diaz
“If you stick to your guns, do it well, do it for the right reasons and have good intentions, as corny as it sounds, a lot of things are possible! Among the topics we cover are a look at the importance of Mexican restaurants in current political landscape, Chef Zaragoza’s engagement in the local community and more”
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“There's a cool technique from Vera Cruz that I like to do. Heating up a cast iron skillet medium high heat and getting it kind of almost to a smoke and then you put a rock salt a sea salt there on top of it. Then you put your prawns on top and let them cook for a minute with no oil and then drizzle some olive oil over them and it smokes and it's so tasty and it's it's like searing a piece of meat basically. Let them them cook for a little bit and then hit them with olive oil and smoke start cooking and give some fat and then you flip them and then you can finish with a sauce.”
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