T.Tseng:
Pata de mula: Blood clams from the Sea of Cortez, Baja California
T.Tseng:
Pata de mula: Blood clams from the Sea of Cortez, Baja California
T.Tseng:
Kumiai oysters from Guerrero Negro Lago, Baja California
T.Tseng:
Kumiai oysters from Guerrero Negro Lago, Baja California
T.Tseng:
Tacos de pulpo en su tinta, braised and friend Spanish octopus, calamari ink sofrito in handmade corn tortillas
T.Tseng:
Tacos de pulpo en su tinta, braised and friend Spanish octopus, calamari ink sofrito in handmade corn tortillas
T.Tseng:
Kampachi tostada: kampachi, tomato, onion, limes, avocado and salsa roja
T.Tseng:
Kampachi tostada: kampachi, tomato, onion, limes, avocado and salsa roja
T.Tseng:
Pan fried Maine diver scallops, handmade corn tortillas, chile x'catic sauce, caramelized onions and fennel
T.Tseng:
Pan fried Maine diver scallops, handmade corn tortillas, chile x'catic sauce, caramelized onions and fennel
T.Tseng:
Almeja preparada: giant east coast surf clam, served as a 'coctel' in its shell
T.Tseng:
Almeja preparada: giant east coast surf clam, served as a 'coctel' in its shell