Chip Barnes
Alto Bajo at Hi-Lo | Portland, OR | February 2018
FEATURED DISHES
Sikil Pak, Watermelon Radish, Jicama, Mango Purée, Micro Cilantro
Ceviche: Ahi Tuna, Olive Oil, Cerignola Olives, Capers, Lime, Micro Cilantro, and Chips
Burrito: Barbacoa Brisket, Caramelized Onions, Chimichurri, Cilantro, Purple Cabbage, Habanero Slaw, and Queso Oaxaca
Pollo Carbon, Cabbage, Pickled Onions, Cilantro, Beans, Rice, and Three Moles: Amarillo, Roja, Tamarindo
Photography by Megan Swann
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