Tipoff from my friend Ed: “Haute Kumeyaay Cuisine. Barona. Be there or be square.” “There” is at Barona’s Cultural Center. This Mexican pop-up chef, Gilberto Morales, who created his Baja-based Restaurante Nomada — Cocina Itinerante, ...
The most delicious is the dessert, which has shawii, cacao cheese, mespow kumulsh (local honey) wrapped in a flour tortilla, along with freeze-dried fruits.
Posted April 18, 2018
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Sacred acorn paste of the Kumeyaay