Scott Szekretar, director of culinary development for this two-unit concept, which also has a location in St. Helena, Calif., uses ingredients from many cuisines in this $15 appetizer. Japanese and Mexican ingredients are used in the “aguachile” sauce, which is a purée of limejuice, mirin, miso, chipotle en adobo and celery. He simmers morenita chile, which is a smoked blond-colored jalapeño that tastes a little lighter than regular chipotle (which is a smoked ...
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