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Angel Adebag, Marc Meyer and Chester Gerl.
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Image Credit: George Chinsee -
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Image Credit: George Chinsee Enselada de pulpo a la veracruzana: A Veracruz style marisco dish with tomatoes, habanero, Serrano, cilantro, capers, olives, avocado watercress, lime and mayonnaise.
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Image Credit: George Chinsee Caldo de Res: Beef stew.
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Image Credit: George Chinsee Aguachile de callos de hacha: Serrano chile and lime over scallops with cucumber, cilantro and radish.
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Image Credit: George Chinsee Coctel de Mariscos: Campeche style shrimp and squid coctel in a sweet-spicy tomato sauce with avocado, cilantro, orange and lime juices.
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Image Credit: George Chinsee Board of Antojitos:
Tlycoyo, Memelita, and Quesadilla. -
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Image Credit: George Chinsee An interior view of Rosie’s.