Making Green Chile Shrimp Tempura at Santa Fe's First Japanese Restaurant Cooking in America
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Date: 2020-05-20
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Comments and reviews: 5
Jason
I love learning people's experiences and regional culture through food. And it's almost always an immigrant's story because that is America and it's a beautiful thing no matter what narrative that tries to demonize it. This is who we are.
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I love learning people's experiences and regional culture through food. And it's almost always an immigrant's story because that is America and it's a beautiful thing no matter what narrative that tries to demonize it. This is who we are.
reply
los
Shoko definetly runs a tight ship! If the guys have been there 12 yrs + shes definitely doing something right. Next time im in Santa Fe itll be onevof our dinner spots.
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Shoko definetly runs a tight ship! If the guys have been there 12 yrs + shes definitely doing something right. Next time im in Santa Fe itll be onevof our dinner spots.
reply
Pete
My great aunt and my God mother are Japanese and always made bomb tempura. favorite is asparagus with soy sauce, lemon juice and mayo mixed up for a dipping sauce
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My great aunt and my God mother are Japanese and always made bomb tempura. favorite is asparagus with soy sauce, lemon juice and mayo mixed up for a dipping sauce
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Flash357
Stuffing peppers isn't new. Multiple cultures have been doing that for a loooong time. They use pork, beef, and seafoods as a stuffing ingredients.
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Stuffing peppers isn't new. Multiple cultures have been doing that for a loooong time. They use pork, beef, and seafoods as a stuffing ingredients.
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organicgrains
Love watching cultures come together. NM to me, is a part of Mexico and seeing these chefs embrace Japanese cuisine, is breathtaking. LOVE IT!
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Love watching cultures come together. NM to me, is a part of Mexico and seeing these chefs embrace Japanese cuisine, is breathtaking. LOVE IT!
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