Today is National Taco day. A classmate from culinary school had the pleasure of working with Roy Choi, who started the whole Asian Taco craze in LA. Roy is also a fellow Culinary Institute of America Graduate. My classmate shared the technique, and a similar recipe to what he made so popular in Los Angeles. In our Blue Bamboo version, we use an Asian pear for sweetness and add a kiwi to help tenderize the shortribs in our recipe.
About the Blog
Chef Dennis Chan is the creator of Blue Bamboo, a great restaurant. He writes this blog as an outlet for his food ideas and to keep fans of Blue Bamboo, Hip Asian Comfort Food and his cooking classes up-to-date.
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