• Chef, Cantina Leña. A Tom Douglas Restaurant.
• Former Chef at Brave Horse Tavern, Tanaka San
• Alum, Seattle Culinary Academy
Pork shoulder is first marinated in citrus and garlic, smoked in applewood, then served over flavorful brown rice and black beans cooked with coffee and Mexican chocolate. Garnished with fresh guajillo rojo salsa, queso fresco, and microgreens.
achiote pork, (pork shoulder, garlic, orange juice, shallot, annatto seed, garlic oil, smoke, red onion, vinegar, lime, cilantro), brown rice, white onion, butter, chili flake, salt, guajillo chili, Anaheim chili, pasilla chili, Mexican oregano, chipotle, scallion, black beans, coffee, cocoa nib, Ibarra Mexican chocolate, canola oil, onion, garlic, tomatoes, cumin, sugar, cider vinegar, garlic, queso fresco, white onion