Javier Plascencia
Why It's So Hard to Open a Modern Mexican Restaurant in the US
We even get shit from our Mexican customers because they give us their whole “why am I going to pay $12 for one of your tostadas topped with raw uni and clams when I could just drive across the border and pay $4 for the exact same one?” If they only...
Chef's Night Out: Javier Plascencia
With everything from yellowfin tuna to fondue-dipped hot dogs, and ending with the original recipe for the Caesar salad, this is the ultimate food guide to everyone's favorite sin city south of the border.
