#kanpachi — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #kanpachi, aggregated by home.social.
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Gilberto Cetina’s #Holbox is The Los Angeles Times’ 2023 Restaurant of the Year
Cetina’s early instincts for experimentation came while developing relationships with top-tier seafood suppliers. He was refining his style in real time and soon landed on some scene-stealers. His #kanpachi #ceviche, bracing with lime and garnished with dots and scribbles of avocado puree, came draped with tongues of Santa Barbara sea urchin.
He dressed #pata #de #mula (Baja blood clams) with more citrus and a sauce of morita chiles blended with balsamic vinegar; the colors accentuated the gore factor of the clam’s name, and the flavors reached a thrilling intersection of smoke, brine and acidity.
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Gilberto Cetina’s #Holbox is The Los Angeles Times’ 2023 Restaurant of the Year
Cetina’s early instincts for experimentation came while developing relationships with top-tier seafood suppliers. He was refining his style in real time and soon landed on some scene-stealers. His #kanpachi #ceviche, bracing with lime and garnished with dots and scribbles of avocado puree, came draped with tongues of Santa Barbara sea urchin.
He dressed #pata #de #mula (Baja blood clams) with more citrus and a sauce of morita chiles blended with balsamic vinegar; the colors accentuated the gore factor of the clam’s name, and the flavors reached a thrilling intersection of smoke, brine and acidity.
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Gilberto Cetina’s #Holbox is The Los Angeles Times’ 2023 Restaurant of the Year
Cetina’s early instincts for experimentation came while developing relationships with top-tier seafood suppliers. He was refining his style in real time and soon landed on some scene-stealers. His #kanpachi #ceviche, bracing with lime and garnished with dots and scribbles of avocado puree, came draped with tongues of Santa Barbara sea urchin.
He dressed #pata #de #mula (Baja blood clams) with more citrus and a sauce of morita chiles blended with balsamic vinegar; the colors accentuated the gore factor of the clam’s name, and the flavors reached a thrilling intersection of smoke, brine and acidity.
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Gilberto Cetina’s #Holbox is The Los Angeles Times’ 2023 Restaurant of the Year
Cetina’s early instincts for experimentation came while developing relationships with top-tier seafood suppliers. He was refining his style in real time and soon landed on some scene-stealers. His #kanpachi #ceviche, bracing with lime and garnished with dots and scribbles of avocado puree, came draped with tongues of Santa Barbara sea urchin.
He dressed #pata #de #mula (Baja blood clams) with more citrus and a sauce of morita chiles blended with balsamic vinegar; the colors accentuated the gore factor of the clam’s name, and the flavors reached a thrilling intersection of smoke, brine and acidity.
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Gilberto Cetina’s #Holbox is The Los Angeles Times’ 2023 Restaurant of the Year
Cetina’s early instincts for experimentation came while developing relationships with top-tier seafood suppliers. He was refining his style in real time and soon landed on some scene-stealers. His #kanpachi #ceviche, bracing with lime and garnished with dots and scribbles of avocado puree, came draped with tongues of Santa Barbara sea urchin.
He dressed #pata #de #mula (Baja blood clams) with more citrus and a sauce of morita chiles blended with balsamic vinegar; the colors accentuated the gore factor of the clam’s name, and the flavors reached a thrilling intersection of smoke, brine and acidity.