Chef-owner Fred Muller named his restaurant after mezze, the appetizer course eaten throughout the Eastern Mediterranean and Middle East, because he enjoys highlighting the Moorish aspects of local culture that the New Mexicans inherited from the Spanish. This trout dish is inspired by a Moroccan preparation of red mullet cooked with preserved lemon, cilantro and a North African spice-and-herb sauce called chermoula. It’s also inspired by the wild watercress and mint that grow ...
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