Food & Wine January 2019
Read about us in the Editor’s Letter in Food&Wine, January 2019 issue!
“2018 was the year of Chili Crisp, the spicy, salty. umami-rich Chinese condiment. Now I’m obsessed with Mexican salsa macha, aka salsa de semillas, which delivers similar firepower with an earthy flavor. The chile, nut, and seed combo adds crunch and hear to everything from fried eggs to rice.”
- Hunter Lewis, Editor in Chief, Food&Wine