During Passover, most American Jews forgo the zesty tacos and tortillas they savor all year. But what if someone knew how to prepare Mexican food without flour or leavening? What if his recipes were served during the holiday’s eight days in an upscale restaurant? “Several years ago I began experimenting with the infusion of Mexican ingredients and Jewish foods,” says Julian Medina, chef and owner of Toloache, a contemporary Mexican bistro in Manhattan’s theater district.Read More
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