Chicago Sun-Times
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James Beard Awards: Salpicon at the gala

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Upstairs, a man says, "There's this pork on a kind of cracker downstairs - That's the best."

Downstairs, Priscilla Satkoff of Salpicon, 1252 N. Wells, dishes out Tostaditas de Tinga: crispy tortillas mounded with shredded pork and chorizo in a chipotle-laced roasted tomato sauce, topped with Mexican cream and avocado.

Bypassing the plates, elegantly attired men and women reach for easy finger food. Crisp tortilla, tender shredded pork, a touch more fat in the form of avocado and cream . . . you can't blame the guests if they go back for thirds or fourths. After all, it's only a mouthful - and they're not as lucky as Chicagoans. If they have a craving tomorrow, then they have to board a plane.

IMG_0891-Satkoff.jpg

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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.

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This page contains a single entry by Janet Rausa Fuller published on May 3, 2010 9:59 PM.

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