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By: Anne M. Raso
I was lucky enough to attend a dinner to meet Teqa’s new 28-year-old chef Steven Cruz (who was hired a few months ago after doing a long stint at the now defunct Orchard House on the Lower East Side and in private catering). Cruz started our dinner by announcing that the midtown eatery was changing over from traditional to modern Mexican. I was able to sample several dishes that were delightful, washed down with a Jalapeno Gratinee between the appetizers and entrees (talk about a thorough palate cleansing—what a “bang” it gave off)!
Avocado EnsaladaThe all-new menu has as many as many appetizers as entrees (about 15 of each), and I had to test out Chips & Dips which give you get three kinds of salsa and guac…
View Full Recipe at Forays of a Finance Foodie
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