Prepare to check the heat index on this dish. This recipe uses one of the hottest peppers in the world, the Moruga Scorpion, certified by the New Mexico Chili Pepper Institute. Calling this bite “spicy” doesn’t seem to do it justice! Thanks to Mark at Alamo City Pepper Products for this fiery submission!
I asked San Antonio Chef Scott Cohen if he could share his favorite holiday recipe with me. He said when he made this slowly braised Lamb Shanks with Flageolets, Gremolata and Rosemary Garlic Sauce…his family sat in sheer silence because it was so good.
Who doesn’t love Rosario’s! It is San Antonio at its best. It has long been one of my very favorite restaurants. Lisa Wong, the owner, is a class act! Everything is good–the cheese enchiladas, ceviche, chicken with garlic and cilantro sauce and the amazing chocolate flan! There’s one dish, though, that I would have to […]