Barrio Café
Chef-owner Silvana Salcido Esparza says her restaurant is "just a neighborhood café." Her cooking suggests otherwise. Esparza's exceptional skill with southern Mexican cuisine comes through in the tender duck breast topped with a tamarind-and-chipotle sauce; the slow-roasted pork glazed with achiote and sour orange; and, for dessert, the fritters soaked in cajeta—a caramel-cream sauce made with goat's milk.
As Featured In...
From Food & Wine, Feb 2004
“Esparza's exceptional skill with Mexican cuisine comes through in the tender duck breast topped with a tamarind-and-chipotle sauce; the slow-roasted pork glazed with achiote and sour orange; and, for dessert, the fritters soaked in cajeta—a caramel-cream sauce made with goat's milk....” MORE>>
Last updated February 2004 lastArticle = 2/2004 and lastAward =
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