PRESS
Warming chorilocos are a childhood favorite of chef Carlos Rosas, who fondly remembers his mother making fresh chorizo and salsa after her weekly trip to the farmers market. Rosas elevates the dish by cooking the potatoes in adobo for three hours, then adding scrambled eggs and freshly-made chorizo seasoned with cinnamon, Mexican oregano, thyme, pepper, and Chardonnay.
Continue reading
Most people find it hard to imagine that I didn’t try my first taco until the age of about 30- and even then with much trepidation and disbelief. Those tiny corn tortillas had no business being unfried and doubled up...
Continue reading
