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
“Is this too spicy?” she asked her sous chef when preparing the second course, aguachile de callo (scallops in a green tomatillo salsa).
Posted August 25, 2021
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The unintended Baja Med escapade