Restaurant Review: Elevated Mole and Mezcal at Claro | The New Yorker
"In English, the Spanish word claro translates literally to “clear,” but, as the owners of Claro, a new Mexican restaurant in Gowanus, explain on their Web site, it’s also used to mean “of course.” It’s what I would say if someone asked me if, when I went to Mexico City, I ate at the oft-Instagrammed seafood restaurant Contramar, and if I tried the famous tuna tostada: ¡Claro que sí! Of course I did. And so I was delighted to find a similar dish at Claro: a tortilla toasted until golden and crunchy, adorned with gently mashed avocado, luscious pink cubes of raw yellowfin, juicy wedges of winter’s last Cara Cara oranges, and shards of bubbly chicharrón." - Hannah Goldfield
