Watch Chef Jason McLeod of Born & Raised, San Diego, CA create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico. He uses avocados in place of egg yolks to create a light and flavorful avocado-hollandaise and brightens up a carne asada sandwich with a dollop of fresh avocado, the perfect complement to this decadent cut of steak. His innovative use of fresh avocados highlights their versatility and relevance across steakhouse menus.
About The Author
Digital Editor for Flavor & the Menu magazine. Based in Portland, Maine, and surrounded by good food.
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