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Whatever the Weather, an Oyster Taco is Fine

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Whatever the Weather, an Oyster Taco is Fine
Photo by Sara Hanna
Photo by Jennifer Hitchcock
Photo by Jennifer Hitchcock

I am completely perplexed by this season. One day we are in danger of having a deep freeze and the next the temperature jumps, and it feels downright balmy outside.  This thought makes me thankful for two things. The first is that I am in a location that gets balmy in November and the second is that I can enjoy an oyster on one such day. It is akin to skiing in shorts, confusing yet wonderful.

Chef Hugh Acheson has developed the perfect recipe for days like these, a fried oyster taco with fennel slaw, chipotle crema and radish. Follow that Mexican-Southern fusion vibe with a simply sippable Agave del Sol and finish with a buttermilk ice cream because after all, you never know what tomorrow might bring.

Fried Oyster Taco with Fennel Slaw, Chipotle Crema and Radish

Buttermilk Ice Cream

Agave del Sol

Mentioned in this post:
Hugh Acheson