A friend and regular advised me to crumble them over the cocktail, but I observed others simply taking nibbles between spoonfuls. He has added empanadas to the menu, their shells as light as wonton skins, sealed around sea bass flaked in a pan with garlic and Mexican adobo seasoning. Advertisement Continue reading the main storyA clean, mild ceviche of sea bass and lime, given a boost by pico de gallo, is strewn over a tostada. Advertisement Continue reading the main storyFollow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times May 04, 2017 19:41 UTC