Dan Salls
Quiote | Chicago | February 2018
FEATURED DISHES
Crab Tostada, Hot Sauce Aïoli, Black Lime, Tortilla, and Mango Vinegar-pickled Mustard Seeds
Avocado Salad, Shaved Brussels Sprouts, Crispy Quinoa, Pickled Tomatillos, Cider-marinated Apple, Charred Red Onions, and Cojita Cheese
Pork Rib Carnitas, Eggplant, Salsa Verde, Cotija Cheese, and Crispy Garlic
Half Chicken, Mole Negro, Roasted Carrots, and Granola
Photography by Alexa Bendek
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