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Nuevo Latino | Chow Feature | Tucson Weekly
Sunday, November 22nd, 2009Later, Jeff decided that the glaze was fine after all, and would be a marvelous heat-delivery device had the chef favored more fiery flavors. The salmon was accompanied by a little fennel slaw and a not-gummy garlic herb risotto. Our friend Kelly opted for the chile-spiced tilapia ($19), in an achiote marinade, served atop coconut jasmine rice, with a mango salsa … Suzana Davila’s Café Poca Cosa Is A Small Wonder Of Central Mexican Cuisine. by Rebecca Cook; Apr 13, 2000 …
The Food of Coastal Veracruz : Zarela
Friday, January 27th, 2012Chef’s specials for Memorial Day Weekend 2009. Sopa Huatape de Camarón Huasteca style shrimp soup stew with green chiles and masa dumplings 10.00. Crepas de Mariscos Thin crepes filled with shrimp, crabmeat and tilapia. Served with …
