Ricardo Valdes
LA Chapter at The Ace Hotel | Los Angeles | September 2016
FEATURED DISHES
Seared Albacore, Tahini, Charred Lemon, Garlic Oil, Preserved Kumquat, and Calabrian Chile
Charred Shishito Peppers, Mole Negro, Pepitas, Pickled Cucumber, Pickled Red Onion, Carrot, and Citrus Salt
Tempura Tiger Prawns, Charred Avocado, Lime, Salsa Diabla, and Coriander
Wild Mushrooms, Uni, Crispy Black Sesame, Pickled Daikon, and Fines Herbes
Ōra King Salmon, Fermented Quinoa, Radish, Radish Green Oil, Garlic Scapes, Mustard Crème Fraîche, and Allium Ash
Photography by Caroline Hatchett
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