Hot. Thrilling. Exciting.



September 1, 2004

No, not Gael Garcáa Bernal; it's ELLE's annual report on the global taste discoveries that have chefs in a stir.

THE NEW CURED: Ham this, ham that! Instead, try Spanish mojama, salt-cured and air-dried tuna loins prized for their refined flavor and texture.
Who Loves It: Chef-owner Tim McKee (Solera, Minneapolis) serves it with a salad of fingerling potatoes and hot peppers. "Not as briny as an oyster, but it's definitely of the sea"; he muses.
How to Use It: Slice thinly and marinate for an hour in extra virgin olive oil and a few drops of lemon juice. Remove from the marinade and serve with a handful of toasted almonds and cold, dry sherry.

Where to Get It:

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