Chef Alex Stupak (Empellón, NYC) explains how he's accepted that people order a margarita and guacamole in Mexican restaurants. Quote: "This used to make me incredibly sad... I've made peace with the fact that I love those items just as much as any other North American. Rather than looking at them as a distraction from the rest of the menu, I have chosen to see them as gateway drugs that can be used to get people hooked on other things." [Medium]
[Photo: Daniel Krieger]
Filed under:
Guacamole Wire
The Latest
The 5 Questions to Ask to Get a Better Restaurant Meal
Or, how to dine out like an absolute pro