Dishes like the environmentally friendly chorizo vampiro — a hand-pressed corn tortilla topped with marrow bone, queso, and salsa macha — plus the Pear Shrooms, featuring sautéed pears and oyster mushrooms with chicharron crumbs, Chinese very hot mustard, and a corn dressing, showcase Smith’s inventive strategy. With creative, unfettered cooking, https://stumpblog.com/spreading-kindness/