Executive Chef Jordan Harvey at Hearth and Hill menus Short Rib Birria Tacos. Wrapped in crispy flour tortillas and topped with radishes and Oaxacan cheese, he serves them with guacamole, esquites and rice and beans. Photo credit: Hearth and Hill By Dina PazJanuary 14, 2022 Foodservice operators who appreciate and understand the origins of Mexican ingredients, their applications, how to cook them and how to translate them into authentically derived menu offerings will have the advantage. Now, more than ever, it’s imperative to gain a cultural understanding of these beloved...
