Everything about restaurant awards
She impressed dishes like photograph-best cemitas produced with springy bread (Mr. Aparicio’s specialty), tart aguachile with slivers of scallops in a very tub of leche de tigre, and tacos that are regular (al pastor, pescado) and never so classic (vegan tacos arabes produced with mushrooms) on housemade sourdough tortillas. El Chingon doesn’t