"Mexican cuisine starts with corn," says Isabel Coss, the co-chef of Washington D.C. restaurant Pascual, emphasizing the importance of masa in various dishes like tortillas and tlayudas.
Coss explains, "It's basically a shawarma that's made with pork," referring to the al pastor taco, the only taco on the menu, showcasing the restaurant's unique twist.
Coss and Conroy, both experienced chefs, highlight their partnership: "Your partner is the person you admire the most, so why would I not?" underscoring their collaborative dynamic.
Conroy adds, "We get to bounce ideas off of each other and what her strong points are probably my weaknesses and vice versa," demonstrating their teamwork.
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