True to central Mexican design, the walls are covered in painted invitations into the space. His restaurant finally opens today, a Pearl District taqueria with design elements reminiscent of Californian and Mexican taquerias - his partner, Davide Bricca, lived in Los Angeles as a teenager. Antonio Javier Palma Caceres, the chef behind the soon-to-open Papi Chulo’s, grew up in the Yucatan he doesn’t have a pit for his cochinita pibil, but he made sure it had its place on the menu - juicy, slow-cooked pork, wrapped in a corn tortilla, topped with pickled onions. Cooks take pork, cover it in achiote paste and orange juice, wrap it in banana leaves, and slow-cook it in a stone pit for hours. Cochinita pibil was created in the Yucatan.
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