The Culinary Institute of America
Arts:Food
Luis Peña, co-owner and operator of Romesco restaurant in San Diego, talks to us about serving Mediterranean-inspired Mexican food, which he calls “Mexiterranean.” The chef shows us their signature dishes Baja Rock Fish with Achiote sauce, Pineapple Sauce, Shishito Peppers, Ash; and Grilled Octopus with Cauliflower Puree, Guacamole, and Ash.
Get recipes and watch the full series here.
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