Search Results for: Eggs cooked by steaming not in shell
the back, filled with a dozen stews called guisados bubbling in their metal trays. you'll order, in spanish if you can, often from longtime owners anselmo and francisca de leon, or just by pointing through the glass toward the pork, chicken and beef simmering in a ruddy rainbow of sauces from soft green
flash-cooked prosciutto. the restaurant revels in unusual ingredients and pairings: prawn, kohlrabi, sea beans and corn nuts, say, or albacore cooked a bit harder than ideal with fried potatoes, fat padron peppers, pickled blueberries and spicy gochujaru aioli. but it's just as easy to be impressed...
https://www.oregonlive.com/portland-best-restaurants/2017/09/portlands_40_best_restaurants.html