I am looking for a New York City restaurant serving cochinita pibil, preferably as a sandwich, like they eat in Yucatan for breakfast. I will appreciate any place you know of for the pibil, whatever type of serving it is.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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