Issue 174

Sea Bass Crudo

Sea Bass Crudo

By IGNACIO MATTOS
Strawberry Rhubarb Pâte de Fruit

Strawberry Rhubarb Pâte de Fruit

By SAVEUR EDITORS
Pimento Cheese

Pimento Cheese

By BRANDON MARTINEZ
Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

By SILVESTRE VALENCIA
Choucroute Garnie

Choucroute Garnie

Thai Charred Squid (Pla Muek Yang)

Thai Charred Squid (Pla Muek Yang)

Don Pepe’s Chiles de Árbol Salsa and Guacamole

Don Pepe’s Chiles de Árbol Salsa and Guacamole

Coconut Horchata

Coconut Horchata

By SARA DESERAN
Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)

Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)

Tacos de Papa Hwy 99 (Potato Tacos)

Tacos de Papa Hwy 99 (Potato Tacos)

Shrimp Tacos

Shrimp Tacos

Goat Birria (Jalisco-Style Goat Stew)

Goat Birria (Jalisco-Style Goat Stew)

Destination: Detroit

Destination: Detroit

By JOHN O'CONNOR
Uruguayan Steak Sandwich (Chivito)

Uruguayan Steak Sandwich (Chivito)

By IGNACIO MATTOS
An Eating Adventure in Uruguay

An Eating Adventure in Uruguay

By GABE ULLA
Grilled Beef Ribs with Charred Vegetables

Grilled Beef Ribs with Charred Vegetables

Sweetbreads with Chimichurri Criollo

Sweetbreads with Chimichurri Criollo

Crab Toast

Crab Toast

On the California Taco Trail

On the California Taco Trail

By SARA DESERAN
Tomato Salad with Green Beans and Basil

Tomato Salad with Green Beans and Basil

Whole Grilled Sea Bass

Whole Grilled Sea Bass

Ignacio Mattos’ Potato Salad

Ignacio Mattos’ Potato Salad

Peach and Plum Salad

Peach and Plum Salad

Abruzzo-Style Grape Focaccia

Abruzzo-Style Grape Focaccia

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