Chef Jose 'Lalo' Camarena, inspired by his childhood experiences with aguachile in Mazatlán, is set to open a restaurant called MetlapÃl. This venture will combine Sinaloan seafood dishes with the traditional Mexican technique of masa processing. Having previously worked at República in Portland, he learned about various Mexican culinary practices, notably through hands-on experiences in Puebla. The restaurant will feature a menu highlighting seafood, including creative variations of aguachile and innovation with masa.
This spring, Camarena left República to pursue his own project, melding Sinaloan seafood with hand-processed masa, opening Metlapíl in June.
Chef Jose Lalo Camarena's childhood love for aguachile arose from mariscos shops in Mexico, sparking inspiration for his fine-dining menus in Portland.
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