notes from the mexican kitchen
FRONTERA NOW/

Mexicali Sweet-Sour Duck

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Stephen Sandoval, one of the restaurant’s opening line cooks, is now a chef at Leña Brava. Stephen grew up in San Diego, and his father owned a car wash in Tijuana.  The first dish Stephen has on the Leña menu is a sense memory of duck hunting with his dad in Mexicali.  They would bring their catch to a local Chinese restaurant and because of the mixing of cultures in Baja California, the duck would be served glazed sweet n’ sour, with fresh salsa and pico de gallo. That’s the inspiration for our new dish at Leña Brava, “Mexicali Sweet-Sour Duck.” We welcome Chef Stephen and look forward to more stories of Baja cuisine – one plate at a time.
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