Super Sope
Hunting & Gathering
SRQ DAILY FRIDAY WEEKEND EDITION
FRIDAY APR 14, 2017 |
BY AVIEL KANTER
Cask & Ale Executive Chef Justin Sells went all the way to Egypt to find the artichokes for his riff on the traditional Mexican sope—there grow specialty artichoke bottoms that negate the need to pluck and pare away all the stiff leaves. Instead, the little hearts come ready and able to be stuffed, in this case, with beer braised short rib, huitlacoche crèma, cotija cheese and a charred tomatillo salsa. Built to mimic the Latin staple usually made from masa, or a corn dough, Sells' version incorporates the hard-to-find, corn-based huitlacoche flavor into the yogurt-centric crèma. Ringing in at just four bucks, this little nugget is the perfect elevated bar bite to go with your bourbon.
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