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Tacos, Tangerines, and Traxx: Los Angeles Times Food section in 60 seconds

yellowtail taco
In the kitchen, Amy Scattergood goes gourmet glam with tacos, with recipes for Achiote-marinated fish tacos, Duck tacos with chile-cherry compote, and Shrimp tacos with pumpkin seed sauce. To go with those tacos, some sangria, or refreshing tea-infused ices and granitas from the Times' archives. Product pick for the kitchen is organic clementine preserves from Les Comtes de Provence.

On the restaurant scene, Russ Parsons looks at what it really means for a restaurant to be "green." Speaking of "green," LA chefs are making Caesar salads from non-traditionally Caesar ingredients like butter lettuce and frisee. S. Irene Virbila goes to Traxx restaurant and gives it 1½ stars.

Filed Under: Raves & Reviews, Newspapers, In Sixty Seconds, Chefs & Restaurants, Restaurants
Tags: america, dessert, dinner, eco, eco-friendly, green, LA, la times, los angeles, los angeles times, LosAngeles, lunch, sangria, taco, tacos, traxx, west coast

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Reader comments (Page 1 of 1)

BJ

7-18-2007 @11:56AM BJ said... MORTGAGE INDUSTRY EXPOSED!!!!!!!!!
Borrowers must read
http://www.rmdirect.net
Reply

1 Comments / 1 Pages

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