Serve with plantains, refried beans, and red onion escabeche.
It's a classic dish from Mexico's Yucatan but a bit on the unusual side for non-Hispanic palates.
"There are so many people in the world, there must be someone just like me who feels bizarre and flawed in the same ways I do." -Frida Kahlo
Chef Cal Peternell, author of Twelve Recipes, lists three tools you don't need in your kitchen. "There are a few things that just puzzle me," he says.
“You will burn a few before you really get the hang of it, but that is the char flavor that everybody loves.” TIm Byres
“You will burn a few before you really get the hang of it, but that is the char flavor that everybody loves.”