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Seta: A New Wave of Mexican Cuisine
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Anne Fishbein
Seta's Mexican corvina sea bass with sweet miso and saki reduction shrimp mashed potatoes.
"Mexico for me is a sleeping giant. It is amazing all the cooking they do," [Hugo] Molina says. "In the Yucatoˇn area -- man, do those people know how to cook." At Seta, he is slowly introducing his customers, 70 percent of whom are U.S.-born Latinos, to what he learned in Mexico. Read the story.
Published on May 16, 2012
