The year’s best bite, from Jose Salazar’s Mita’s, transports even the most jaded traveler to Spain’s colorful southern coast, home of sherry, flamenco music, and bullfighting.
Salazar conjures up Moorish-inspired flavors and an intoxicating aroma by marinating Marksbury Farm lamb loin in garlic and olive oil for up to two days.
Soubise is a French classic, traditionally made with onions. Salazar switches this one up with fennel for a licorice accent. “I thought the anise flavor would help tie everything together,” he says.
Mild pequillo peppers are stuffed with merguez, a North African lamb sausage laced with cumin and coriander, which adds a pop of heat to the dish.
The Spanish love their olive oil, and Salazar crushes fingerling potatoes with oil to create a creamy complement.