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, ...
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