Photograph by Matthew SuárezI met “Border Chef” Andrea Aguari — the title is her own — a decade ago when she was cooking for the short-lived Taberna Etxeverri on Calle Sexta. We hadn’t spoken in …
August 25, 2021
“Ah, the mushrooms; each piece gets a different mushroom. Is this too much salt?” The plate was a tiradito de jurel, raw Spanish mackerel covered in herbs, topped with two types of caviar and a mushroom (lightly salted).
Posted August 25, 2021
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The unintended Baja Med escapade