A TASTE OF MEXICO IN NEW YORK
From tortas a la plancha, a Mexican mainstay, to traditional Oaxacan delicacies like tlayuda, you’ll find it on the menu at Tortazo. With its first branch in Chicago, founder Rick Bayless is opening the second Tortazo in New York’s historic NoMad neighborhood. Bayless, a critically acclaimed chef and cookbook author, has specialized in Mexican cuisine for over 30 years. When asked why he’d gone with the name “Tortazo,” Bayless tells Clean Eating: “Our specialty is tortas, and -azo is a suffix that means ‘a strike or blow.’ Tortazo means to get smacked with [the flavor of] our tortas.” For happy hour, Tortazo’s south-of-the-border menu extends to a bar stocked with artisanal tequila, mezcal and Mexican beers. Stay tuned for the opening date at tortazo.com or follow them on Instagram @tortazorickbayless.
MODERNIZE YOUR PANTRY WITH MICHELLE McKENZIE
Get ready to dig out the fish sauce, capers, miso and other weird and wonderful ingredients living in the very back of your pantry. Award-winning author Michelle McKenzie is demystifying these lesser-used foods in her latest book, THE MODERN LARDER: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking, on sale October 21.
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