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Cosme is not your average taqueria, and its $94 duck carnitas certainly aren’t your average tacos. But they’re worth the special occasion splurge -- or anytime someone else is paying. Acclaimed chef Enrique Olvera and chef de cuisine Daniela Soto-Innes take nearly four days to prepare their birds for the shareable dish. At points it's cooked in evaporated and condensed milks as well as Mexican coke. The result is flavorful, tender meat covered with crisp, browned skin, served as a whole hunk. Guests shred the block themselves, then place the slivers of fowl into warm house-made tortillas, DIY-style.

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