Carlos Delgado
China Chilcano | Washington, DC | September 2018
FEATURED DISHES
Ceviche Nikkei: Bigeye Tuna, Jicama, Furikake, Soy and Sake-Cured Yolk, Ponzu, Puffed Quinoa, Avocado, and Red Onion
Causa California: Potato, Cucumber, Avocado, Kewpie Mayonnaise, Sesame, Crab, Tobiko, and Guajillo Dip
Pork and Shrimp Shumai, Quail Egg, Gold, Chicha De Jora-Sesame-Black Vinegar Dip Sauce
Camarón Saltado Maestro Wong: Pacific Wild Shrimp, Fermented Black Bean, Woodear Mushroom, Spring Onion, Rice
Photography by Caroline Hatchett
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