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Larry P.


scott malloy

that looks incredible. too bad im allergic to cilantro. i might just have to get over it and itch for a little bit to try that.


Awesome, but how do you get the corn gel to hold its taco shape?

S Lloyd

The ancho chili emulsion is a bright idea. The overall, very inspired. Kudos for such inspirational food item. How are people responding to it? Are people asking a lot for it?


@ barzelay

I think the moisture of the tuna would adhere the corn gel to the filling so it will maintain the taco shape without any stiffness

I think that this is a great idea, taking a familiar image and putting a fresh persepective on it with new textures and flavors.
Thanks Chef, another inpiring post


How did you set the tortilla, I am curious.


WOw. This looks really great! Makes me think twice if I should still eat this artwork. LOL. Thanks for sharing this one. This is really unique.

trent morgan

Very nice chef, but how did you make/set tortilla? would love recipe???


Beautiful dish, but it is "taquito", not "taccito". Cheers.


Hey CHEF, I'd love to know the reipe/technique for making the tortilla???

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