of the '90s was a blight."
Jean Delgado, executive chef of.Toro Toro Miami.
Japanese Cucumbers with Bonito and Umeboshi.Hibiscus flowers."I always keep dried hibiscus flowers on hand.
I use them to make the best simple syrup for tequila and lime spritzers with colorful tang.They're also great to use for aguachile.
Soak and press them, then blend them with habanero and a touch of olive oil.
Pulverized dried hibiscus flowers also add color and acidity similar to sumac when sprinkled on hummus, ceviche, and even cucumbers."Where did Cincinnati chili come from?.
Cincinnati chili.is — like many of the best things in American culture — an immigrant story.
According to food historian.'s gloriously comprehensive book.
(Editor: Beginner Switches)