20 years ago, Gonzalo Guzmán left everything in his home country of Mexico and became a dishwasher in San Francisco. Now the chef in his own restaurant, Guzmán divulges the secret to the perfect ceviche and says the story of Mexican cuisine begins and ends with tortillas. Also on this week's show: How to cut up a cow, with New York butchers Erika Nakamura and Jocelyn Guest; Armenian grilled pork chops; and junk food taxes, good or bad? (Originally aired August 8, 2018.)
For this week's recipe, Armenian Grilled Pork, visit: https://www.177milkstreet.com/recipes/armenian-grilled-pork-with-pepper-sauce
This week's sponsor:
Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.
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Christopher Kimball’s Milk Street Radio