• Chef, Cantina Leña. A Tom Douglas Restaurant.
• Former Chef at Brave Horse Tavern, Tanaka San
• Alum, Seattle Culinary Academy
Chicken thighs are first marinated in charred tomatillos, onions, peppers and scallions, slow roasted, 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
chicken chicken thigh, charred tomatillos, onion, serranos, jalapenos, scallions, extra virgin olive oil, agave, lime, red onion red onion, vinegar, orange juice, lime, cilantro, brown rice, white onion, chicken fat, chili flake, salt, crispy chicken skin, scallion, black beans, coffee, cocoa nib, Ibarra Mexican chocolate, onion, garlic, tomatoes, cumin, cider vinegar, garlic, queso fresco, white onion