Aguas frescas, carnitas, tortas and other street food all inspired Jared Cannon during a recent visit to Mexico City. The chef of Paco’s Tacos & Tequila in Charlotte, N.C., visited Mexico’s capital with restaurant owner Frank Scibelli, and came home ready to transform the restaurant’s menu. He liked the aguas frescas so much he decided to develop a cocktail program around them. “It’s like a blended, strained water,” he said. “They use burnt milk, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?