There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.
Buffalo Theory offers Sinigang Fried Chicken with vinegar, fish sauce and tamarind
Thanks to the proliferation of ramen bowls, along with the new izakaya wave, chefs are discovering the flavors of comfort-forward Japanese ingredients and dishes, like karaage, katsu and okonomiyaki, promising craveable, memorable experiences.
Stuffed with luscious, sweet lump crab, this quesadilla is the perfect vehicle for the creamy avocado partnered with a zingy chipotle aioli and fresh pico de gallo. Served warm on a crispy, toasty flour tortilla.