The Extra Something

Beyond the fact that I use good ingredients with great care, I have to say that quite often my food tastes as it does because “I did it MY way.” This is not to put down cooks here or in Mexico who would do it another way. But my passion is certain kinds of distinct, rounded, many-dimensional flavors. As a restaurateur, I am constantly searching for ways to enrich and define the flavors I’m working with. And, like any cook, I also have my pet ingredients that are just part of my palette. Here are the most important examples of what I do to make a dish “mine”: