One of the best ceviches I’ve ever tasted is at Douglas Rodriguez’s wildly creative pan-Latin restaurant in New York City, Patria. Douglas says he got the idea for this spectacular dish in Honduras, a major producer of coconuts—though the inclusion of Asian elements is pure Rodriguez.
Once you get into it, you discover the truth: great canned tuna holds just as much eating excitement as any other rare, high-end specialty product. Just because it isn’t on every foodie’s hoo-hah list–the list that normally includes caviar, foie gras, great cheese, great olive oil, etc.–sure as heck doesn’t mean it shouldn’t be on those lists. Great canned tuna is, without question, a great eating experience–something that James Beard understood many decades ago.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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