Thursday, February 21, 2008



Gothamist: Chefs Raid Corner Store Shelves for Menu Ideas:
At Pamplona, Alex Ureña renders the fat from cooked chorizo and uses it to pop popcorn. It is then sprinkled with a powder made from the ground, cooked chorizo while still warm. Pamplona serves the choriz-jiffypop as a complementary bar snack.
I didn't know I had to worry about meat in my popcorn. Duly noted.

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