Lilia Comedor describes by itself as serving Pacific Northwest cuisine from the lens of a Mexican American chef, an apt if somewhat wan description with the chef Juan Gomez’s colorful and specific cooking. Greatest to let dishes like silky halibut with morels, mole and flakes of rice chicharron, and pork collar confit with heirloom carrot escabec

Take a peek behind the move at El Hidalguense. If the enormous vats of bubbling caldo de res don’t impress you, the indoor spit just may well. Each day, complete goats are roasted, chopped and, If you'd like, slicked with a fiery chile paste, then served with charro beans and blanket-delicate tortillas.Ms. Kim, who commenced Perilla to be a pop-u