For Carmo, the End of One Chapter Is the Beginning of Many Sustainable New Ones | Eater New Orleans
"A pop-up and events catering concept that will revive several Carmo favorites, Tempero’s Market Kitchen has been appearing at the Broadside, will show up at events, and is available for catering; it serves items like the fermented tea leaf salad, Sri Lankan deviled shrimp, acrajé (Brazilian black-eyed pea and shrimp fritters), Carmo’s roux-less gumbo rooted in pre-roux New Orleans tradition, and a New Orleans curry, representing underrepresented dishes both locally and globally." - Clair Lorell
