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Chef Edgar Rico takes the nixtamalization of corn to heights of savory goodness at this Eastside venue, then enhances his fresh tortillas with the likes of roasted beets, yellowfin tuna, duck confit, potato and chorizo puree – all served up in a stylish, intimate setting. Bonus: Host extraordinaire Sara Mardanbigi is a community-building star.
This article appears in First Plates 2021 (Supplement) and First Plates 2021.
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