Jesus Delgado
Tanta | Chicago | April 2018
FEATURED DISHES
Cebiche Tumbes: Seared Maine Lobster, Jalapeño Leche de Tigre, Ikura, Charred Avocado, Chifles, and Micro Cilantro
Tiradito Ponja: Wagyu Tataki, Aji Amarillo-Dashi Leche de Tigre, French Breakfast Radish, and Concha Powder
Broccoli Pachikay: Charred Broccoli, Smoky Red Bell Pepper Sauce, Pachikay Sauce, and Pickled Sweet Chiles
Sudado Norteno: Black Bass, Clams, Aji Amarillo-Kabocha Broth, and Lima Bean Tacu Tacu
Photography by Will Blunt
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