From: Chef Scott Kinsey, Taqueria Tsunami, Atlanta. Yield: 1 serving. Nachos: 4.5 oz. fried wontons 2 oz. white queso 4 oz. short ribs, heated on flat top with 1 oz. Asian BBQ sauce (recipe follows) 2 oz. roasted corn salsa (recipe follows) 1.5 oz. romaine lettuce, julienned to 1/8” 2 oz. pico de gallo (recipe follows) ** 10 lb. short ribs Marinade: 3 cups soy sauce 12 cups water 1 cup chopped garlic 1 white onion, chopped 3 cups cola Asian BBQ Sauce: 1 gallon ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.