Like the humble lamb shank, and osso buco before that, beef cheeks have suddenly experienced a revival. They’ve leapt onto the plates of diners who are paying top dollar for what was once considered an offcut.
We arrived at Baja Cantina hungry and excited – I was looking forward to trying the mole here – I love love LOVE Izote’s version. Unfortunately we found the staff were a little busy/distracted/casual/whatever, and ended up waiting a while before we could order anything. Even drinks. I guess they’re students (they’re certainly not pros like at Osvaldo Polletti) and it is a casual kind of place so that’s ok. Continue reading →