One sweetbread recipe took me three days. And, “I taught myself to cook through Julia (Child). She did six months of intense hands-on training at a Cordon Bleu school in Toronto. However, “I hate office work and love food,” she said about switching to cooking. Petite in stature, author and teacher, was executive editor for a publishing house in Toronto. This long time Mexican food enthusiast has published four books on the subject and will soon begin a fifth. Her Baja-style street tacos are the biggest sellers on her menu. Although it’s become a cliché to label food freshly made, the aromas alone of the homemade tortillas is a journey to the land of corn. That’s not how they eat down there,” she said.Ĭhef describes her food at SOL Cocina – Newport Beach as Cabo or Sinaloan style. What Executive Chef/Partner Deborah Schneider calls “the death hubcap of sludge” refers to the deep-fried, cheese-covered, red sauce-loaded dishes of tacos, burritos, fajitas and enchiladas served everywhere. Authentic Mexican flavor with some twists sets SOL Cocina – Newport Beach apart from the fare served in most restaurants.
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