June 12, 2017
In Texas, Mexican flavors and techniques infuse local cuisine with a sense of place, and provide a backbone of tradition for chefs like Chris Patrick. At Abacus in Dallas, Patrick’s menu is a nod to the great culinary cultures of the world; at home, he relies on a perfected masa recipe from his mother-in-law, coupled with a slow-cooked, classic barbacoa de brisket in banana leaves. It’s the kind of food that turns a dinner table into a giant magnet, and epitomizes the true soul of Texas dining. See more: https://www.chefsfeed.com/medium-rare Sponsored

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Abacus in Dallas
$$$$
Southern, Modern, American
Knox-Henderson
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