“I recently started using mastic tears, a Greek liqueur distilled from the sap of the mastic tree, to cure fish like fluke or hamachi. The botanical notes of the mastic tears create a fish that is more aromatic and well-rounded.”

—Daniela Vergara, Executive Chef, Estiatorio Ornos, San Francisco

In the first half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.

« BACK