Carlos Salgado doesn’t see borders. Or, rather, 2016 is the year he feels more comfortable crossing them.
It’s something he does both literally and figuratively as one of the main flag-bearers of Alta California cuisine, a creation of Mexican American chefs in Southern California who, in the last few years, have been fusing the skills and techniques honed in California’s fine-dining kitchens with the flavors and pride of their Mexican roots.
Read the Full Article at LA Times.
