Just being like, this is so [unbelievable] that we're just going to shut it down.
Add the ragù and toss over low heat until the pasta is coated.Serve with cheese at the table..
This goes well with a cherry-rich, medium-bodied Chianti Classico..1. large shallot (about 2 1/4 ounces), finely chopped.finely chopped fresh thyme, plus thyme sprigs for garnish (optional).
fresh blueberries.chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce.
plus 1/2 teaspoon kosher salt, divided, plus more to taste.
plus 1/4 teaspoon black pepper, divided.Addressing the criticism of "inauthenticity" on Yelp, chef owner Octavio Gomez responded, "Well I'd have to say that while it's true that it's not 'authentic,' we don't use that word on our truck, we say it's 'Real Mexican Real Good.'
I'm the Real Mexican that made that."a. word in food writing has come to be shunned in recent years, not the least because the very idea of authenticity is a moving target.
How does one authentically make a Mexican-American product that was reputedly popularized in America?More importantly, the glorification of authenticity is usually linked to the diminished perception of a chef's skill and creativity, instead reducing them to be the culinary ambassador for a whole culture..
(Editor: Wireless Pens)