On September 14th, four chefs at the forefront of Mexican cooking will meet in Chicago. They'll talk. They'll cook. They'll debate. Whatever they do, we'll put it here.
One of Stupak’s plated demo dishes: a shrimp tostada made with wavy masa crisps, sea urchin mousse and shrimp. “This dish has all the integrity, texture, crunch that you would expect in a tostada, just presented in a different way.” CC: empellon