When Toro first opened, a purveyor brought me an Italian anchovy syrup called colatura, which is basically a fish sauce made in Italy that’s similar to Thai fish sauce. We had some squid ink pasta lying around so for staff meal we made a bastardized version of pad thai with it—using hazelnuts instead of peanuts and the colatura instead of fish sauce, plus chilies, sprouts, and onions. It was so good that we made it again the next day. This is the recipe we perfected.
Food Farmer Earth newsletter: Gloria Vargas of Gloria’s Secret Cafe’, shows how to make authentic tamales. Manuel Recio takes us on a tour of his basque peppers on Viridian Farms.
Manuel Recio, of Viridian Farms, takes us on a guided tour of the many star attractions, his Basque peppers, that are growing on his Dayton, Oregon farm.