Carlos Raba
Clavel | Baltimore, MD | June 2018
FEATURED DISHES
Aguachile Verde: Shrimp, Red Onion, Cucumber, and Serrano Chile-Cilantro Pesto
Shrimp Tostada: Ceviche Sinaloa, Sunflower Oil Mayonnaise, Serrano Chiles, Cucumber, Avocado, Cilantro, and Lime
Lengua, Salsa Verde, Queso Chihuahua, Cucumber, Lime, and Radish
Cochinita Pibil: Bitter Orange- and Achiote-braised Pork Butt, Pickled Red Onions, and Lime
Photography by Caroline Hatchett
Similar Galleries
