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Mexican meets Taiwanese / Hudson Valley, New York

Two children of immigrants from Los Angeles co-created a Taiwanese and Mexican feast. Efren Hernandez, head chef of Casa Susanna, and I collaborated on a menu to honor the bounty of spring in the Hudson Valley and our deep-rooted culture. The best thing we created: an XO and chapulín (grasshoper) chintextle sauce.  







A Hudson Valley dairy cow

Oolong tea smoked chicken


Napa cabbage & wild chanterelle dumplings 


Preparing banana leaves


Blending cultures through a masa scallion pancake


Chef Joe in a chicken party


Main course feast


Black walnut cardamom flan with truffle