Percebes are very much a Spanish delicacy, generally reserved for pre-dinner or bar snacking.
Posts Tagged ‘Are You Gonna Eat That?’
The worm salt—also known as sal de gusano—is served with orange slices as a traditional Oaxacan accompaniment to mezcal.
While it’s difficult to decipher the flavor of the plankton in the finished dish, chef John Critchley says on its own it tastes like an algae—“not like a pond, but more like an ocean bloom.”
The Taylor Roll is seriously spicy, cheesy, and greasy.
The eels offer more of a textural experience than a deeply pronounced flavor.
Bartender Lukas Smith says his goal was to impart the drink with “a ramen-esque, bone stock quality.”
Perhaps the most decadent and unconventional affogato of all time.
“Once you’re eating a french fry taco, I think you’ve already decided to enjoy yourself, so why not make it spicy and load it up?”
This fishplosion of briny sea creatures is as much about texture as flavor.
“I call it Laos caviar,” says chef Seng Luangrath.