| | | During a recent trip to Mexico, Lucien Connor, the bartender at Puesto, in California, found himself at a little out-of-the-way beach spot on the southern coast of Oaxaca. Fresh seafood was pluck | | If you have trouble reading this email, go to the online version |  | |  | | | | | | | | August 17, 2018 | | Ceviche-Topped Beer? Okay, We'll Bite.
A Relatively Easy-to-Make Recipe Inspired by the Oaxacan Coast | |  | | | | | | | During a recent trip to Mexico, Lucien Connor, the bartender at Puesto, in California, found himself at a little out-of-the-way beach spot on the southern coast of Oaxaca. Fresh seafood was plucked from the shore and laid out in front of him; hungry neighborhood cats were insistently shooed away. And groups of waiters, he noticed, were concocting an interesting creation from the snook they caught on the beach: a refreshing ceviche, which they heaped atop ice cold beers.
From this awe-inspiring scene, Connor developed a ceviche-topped beer recipe of his own, marrying the no-frills approach of the camareros with something a bit more palatable (and Insta-worthy) to the American drinker.
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