06/21/2026
Aguachile Rojo de Camarón 🦐 🔥
Lightly cured shrimp in a salsa roja made with chile de árbol and lots of fresh squeezed lime, served with cucumber from Yarnicks Farm Official , avocado, and a little extra cilantro for good measure. The shrimp stays sweet and silky from a short cure, while the salsa brings a steady, spicy heat that’s cooled by the cucumber and avocado. Bright & perfect for summer ☀️
This one went through a few versions before landing on the menu. At first I wasn’t sure how people would respond to a shrimp version of this dish, but it’s become one of my favorite things on the menu!
Monica, who works the tortilla and prep station, is usually the person I cook alongside the most. She also has one of the most intuitive palates in the kitchen. What makes her input especially useful is how immediate it is. No long deliberation, no “maybe.”
Over the last few weeks, a lot of the small adjustments that brought it together came from tasting spoons and quick conversations between us in the kitchen!
