The chef prepares a taco night inspired by his travels in Mexico, featuring slow-cooked pork belly served in masa handmade harina flour tacos with chunks of roasted pineapple and hot red pepper sauce, cheesy black beans cooked in a splash of tequila, green salsa, and a citrusy red cabbage slaw. For dessert, he serves up a chocolate semifreddo, decked with hazelnut brittle and a spiced dust sprinkled over the top.

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Food