"Fidel Caballero has spent the past few years running pop-ups at wine bars around New York, turning out dishes like a tamal with huitlacoche and squid ink tonnato and highlighting ingredients native to Northern Mexico." - ByKate Kassin
"Fidel Caballero has spent the past few years running pop-ups at wine bars around New York, turning out dishes like a tamal with huitlacoche and squid ink tonnato and highlighting ingredients native to Northern Mexico." - ByKate Kassin