When the Spanish conquistadors came marching this way 500 years ago, they were looking for riches. They should have waited around for chef Norman Fierros. These days, Southwestern riches are flowing out of his kitchen. Try his campechana seafood cocktail, a gorgeous mix of halibut, clams and shrimp in a vibrant tomato-cucumber salsa. Green corn tamalitos and the primavera salad, a delightful mix of lettuce, Mexican cheese, caramelized walnuts and grapes, also get dinner started with a bang.
Desserts are a knockout.
This is how the Southwest was won. All rights reserved. Gannett Co. Inc.