This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies.
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
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