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The chef Jose Avila is something of the serial expert. Formerly heading up Machete Tequila + Tacos, he then grew to become noted for his El Borrego Negro pop-ups, wherever he grilled a complete sheep on Sundays. In this article, he is working with the signature hominy soup of his indigenous Mexico. The pozole negro, especially, is often a formidabl
Among their classics old and new: Excess fat chow funn, noodles as chewy as mochi, by using a veneer of crisp; honey walnut shrimp in fluffy, shattery clouds of batter, slaked with sweet mayo; crackly edged “Spam” made from Duroc pork; and, for dessert, pale blushing lychee granita, having a cache of very hot pink dragon fruit waiting around fo
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