"This is the best first course at Taquaria del Sol by Roderick Bailey. It comes with tea-smoked tomatoes, olives, micro basil, chive oil, and pinenuts."ChefTodd RichardsWhite Oak Kitchen & Cocktails, Richard's Southern Fried
Smoked Beef Cheek Tostada, whipped queso fresco, hatch Chile Salsa verde, pickles carrot.1 Recommendation
