The Mission Motzu sounds amazing:

“What I love about this dish is that it’s a total Japanese-Mexican mash-up: it’s tripe that’s braised and then grilled, so you get this smoky carne asada effect, balanced with creamy cubes of avocado, a kick of serranos, the brightness of cilantro, and notes of fennel, plus a spritz of lime.”


They make their own umeboshi. And their own beignets. And their own pickled pigs’ ears.

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Heather Smith covers a beat that spans health, food, and the environment, as well as shootings, stabbings, various small fires, and shouting matches at public meetings. She is a 2007 Middlebury Fellow in Environmental Journalism and a contributor to the book Infinite City.

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