Native ingedients

Sous chef Edgar Mendians prepares Shrimp With a Sense of Place at Janos Wilder’s Downtown Kitchen + Cocktails, 135 S. Sixth Ave. With its chiltepin chile salsa, freshly ground corn masa and pickled cholla buds, the dish is an homage to the flavors of the Sonoran Desert.

July 14, 2014 2:40 pm  • 

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