A couple of days ago, I arrived for lunch early and peeked into the kitchen. Cooks were slamming huarache-shaped rounds of dough onto a hot griddle where bubbles burst forth like boiling lava. These flatbreads became the base for bäcos and cocas, two of the menu’s signature items….The coca I tasted came with confit tomato sauce, mozzarella, smoked jalapeno and basil. And it was delicious – the perfect mix of dry crunch and soft, savory sauce. But wait. Wasn’t it just a thin version of pizza?… Continue reading →