It's a Cinco de Mayo miracle
After years of peeling ginger and chopping cilantro in vain, the recipe for the cilantro-lime sauce at Brasa in Minneapolis has finally been published. If you only knew how this sauce has haunted me since I first ate there four years ago, you would understand how momentous this is for me. Is it crema? Sour cream? Coud it actually be an aioli? Am I imaging the garlic part? They couldn’t...