"Chef Michael Beary has spent years working directly with farmers in Oaxaca to import ingredients otherwise hard to find in the U.S., including rare chiles, so dishes that showcase them are the natural highlights of this downtown destination. Cases in point include shrimp-octopus salad in lemon-chilcosle dressing; grilled duck breast with a pasilla de Oaxaca rub, avocado salsa, and pomegranate reduction; and braised baby back ribs in red chilhuacle mole." - Ruth Tobias, Eater Staff
Ruth Tobias
