Elizabeth Lavin
Olivia Lopez, who previously held a sous chef position at Mirador as well as chef de cuisine at Billy Can Can, is taking all of her experience and turning it into gorgeous tortillas and tamales which are made from nixtamalized heirloom corn. Take a vegetarian tamal, like a sweet potato purée peeks shyly out from under a heft of vegetables, like rajas, but amped up with golden raisins and slivered toasted almonds as well as carrots, diced and sautéed. It’s heaven, a marvel.