Little Donkey, Birmingham, Ala.
It has been said that too many cooks spoil the broth, but chef Josh Gentry said that this popular soup, sort of a Mexican-influenced pho, was the result of his kitchen’s collaborative environment. “We challenge each other and really tear things apart,” he said, noting that different cooks added different ingredients to the soup until they came up with this completed item. The soup starts with a rich pork stock, to which morita and red chipotle peppers are added, along with ...
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!