Juan Carlos Negrete
La Dulce | Detroit, MI | August 2016
FEATURED DISHES
Churros Madrileños, Rose Water Chocolate, Cajeta, and Pear-Habanero Jam
Pulpo: Grilled Octopus, Potatoes, Shishito Peppers, Paprika, and Sea Salt
Bocata de Cordero: Slow-Roasted Lamb, Slaw, Zataar-Beet Hummus, Tzatziki, Squid Ink Aïoli, and House Semolina Roll
Aguachile: Mahi Mahi, Cilantro, Onion, Cucumber, Serrano, Red Onion, Lime, Watermelon Radish, Squid ink Aïoli, and White Corn
PHOTOS: WILL BLUNT
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