As noted, while many of the regional restauranteurs hoping to stay in their seats during the slow-motion 🚂-wreck have turned themselves into pizza-to-go operations, others have come up with some more distinctive (peculiar) propositions.
For instance, Rodolfo Castellanos, chef-proprietor at possibly the best restaurant in central Oaxaca - Origen - has taken to vacuum-packing his cocktails.
The end result looks a bit like something that would more typically be delivered by paramedics, and it made me ponder just how much of the cocktail-quaffing experience is location, location, location.
Still, a quick read-through of the ingredients does perhaps suggest that the contents of this little plasma pouch might also be poured quite advantageously into one’s frijoles cocidos.
No comments:
Post a Comment