Not much is mentioned about our sides which accompany much of our dishes. But it is the unnoticed area that is actually the most important part of the meal. Our sides consist of refried beans, black beans, roasted corn or spanish rice. It is the latter that takes our attention, meaning that it is the most challenging task for Chef Karina Franco-Batty. "I have to baby-sit 22 quarts of rice every day to even fry to perfection", she relates.
Such attention to detail is just breaking the surface of what goes into the cuisine at Santiagos; an eye to detail that separates itself from all of the Southwest Mexican restaurants in Arizona, in presenting the best in authentic Mexican delicacies.
No comments:
Post a Comment