And what a fabulous menu! We started with Lindsey’s addictive version of elote, the popular Mexican street corn snack, carnitas tacos (more on those later) and one of the best renditions of beet salad I’ve ever had. “I wanted a salad that felt like fall but is still light and pretty on the plate,” explained Lindsay. “I think beets and ricotta go so well together. I love making ricotta. Actually, I just love having it around to eat, especially when it’s made fresh and still warm, it’s so good!”
“Beets are served three ways - roasted with olive and balsamic vinegar, sliced raw for crunch, and then in a beet puree. The vanilla pickled strawberries add sweetness, and the gastrique has tangerine juice and some guajillo and pasilla chile for a little heat. This showcases what we do here, because it’s not your typical salad amd there’s a lot of technique.”