How do I love anchovies?
Let me count the ways.
I love them in Caesar salad so much that when a waiter queries if I want anchovies, I almost take the bait and ask for extra.
I think many a pizza just isn’t complete without them arrayed lavishly overtop.
I find tomato sauces just a little flat without their depth.
And I always have tins of them stocked in my pantry.
So of course when I spotted “Anchovy Pork Asada” in the new “Ama: A Modern Tex-Mex Kitchen” (Chronicle Books, 2019) cookbook, of which I received a review copy, I knew I had to try making it.
The cookbook was written by Josef Centeno, chef-owner of the Centeno Group of restaurants in Los Angeles that includes Bar Ama, Baco Mercat, Orsa & Winston; and Betty Hallock, formerly deputy food editor of the Los Angeles Times.Read more