Duck Ceviche

Duck Ceviche

By David Knowlton

After a hard day of work, his brow showing a faint shine from nerves, Chef Alberto Coraza Taco set the first of his plates on a white lace cloth in a restaurant that will soon open, called El Ají Panca. This was the iron test. Although very young, he had designed the menu of creole dishes to fit both the desires of the restaurant’s owners and his own exacting requirements. This evening, a few invited guests would get to try his efforts and give him feedback. Read the rest of this entry

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