TJ Steele
Claro | Brooklyn | September 2018
FEATURED DISHES
Red Aguachile: Hamachi, Fire-Roasted Heirloom Tomatoes, Shishito Peppers, Avocado, Serrano Peppers, Citric Acid, and Ghost Chile-Scorpion Pepper Sambal
Green Aguachile: Cuttlefish, Green Melon, Cucumber, Serrano Peppers, Red Onion, Mint, Cilantro, Papalo, and Burnt Habanero Oil
Heirloom Tomato Salad, Garlic Scape Goat Cheese, Papalo, Chapulines-Toasted Garlic Vinaigrette, and Chapulines
Red Corn-Lard Chochoyotes, Corn Jus, Shiitakes, and Baby Epazote
Mole Rojo: Braised Pork Cheeks, Red Mole, and Watercress Salad with Stone Fruit, Nuts, and Lime
Photography by Caroline Hatchett
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