On a trip exploring the many culinary customs of Mexico, New York chef T.J. Steele fell in love with the food of Oaxaca. Following his trip, he dove in headfirst learning as much as he possibly could about the food and cooking techniques of the region. The culmination of his learning comes through every aspect of Claro, his ode to Oaxaca in Brooklyn’s Gowanus neighborhood. The bulk of the kitchen's ingredients, artwork, and ceramic dishware are sourced directly from Oaxaca. The food leans heavily masa, which Steele imports directly from Oaxaca to ensure authenticity.
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