Mescal-scented Duck Liver, Fig Mustardo, Vanilla, Valencia Orange, Marcona Almonds, House Lomo, and Blood Orange Gel
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Mescal-scented Duck Liver, Fig Mustardo, Vanilla, Valencia Orange, Marcona Almonds, House Lomo, and Blood Orange Gel
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Mescal-scented Duck Liver, Fig Mustardo, Vanilla, Valencia Orange, Marcona Almonds, House Lomo, and Blood Orange Gel
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Barbecue-style Pig Tails
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Barbecue-style Pig Tails
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Castelvetrano Olives Marinated with Olive Oil, Lemon, Thyme, Rosemary, and Oregano
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Castelvetrano Olives Marinated with Olive Oil, Lemon, Thyme, Rosemary, and Oregano
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Grilled Laughing Bird Shrimp, Guacamole, and Queso Fresco; White Oak Farms Young Goat, Sweet Onion, Guindilla Peppers, and Mustard Salad; Roasted Beef Tongue, Tomato-Cucumber Salsa, and Ashland Farms Cilantro
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Grilled Laughing Bird Shrimp, Guacamole, and Queso Fresco
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Roasted Beef Tongue, Tomato-Cucumber Salsa, and Ashland Farms Cilantro
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White Oak Farms Young Goat, Sweet Onion, Guindilla Peppers, and Mustard Salad
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Sous Chef Philip Meeker and Chef Robert Phalen of Holy Taco – Atlanta, GA
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Sous Chef Philip Meeker and Chef Robert Phalen of Holy Taco – Atlanta, GA
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Holy Taco – Atlanta, GA
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Holy Taco – Atlanta, GA
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Sous Chef Philip Meeker and Chef Robert Phalen of Holy Taco - Atlanta, GA
Photo: Katherine Sacks | October 2011
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