Anastacia Quiñones-Pittman, executive chef at modern Mexican restaurant José, is the star of a Texas Monthly story by José R. Ralat about how chefs are creating tortillas with unusual flavors and colors. Ralat says Quiñones-Pittman is known for infusing tortillas with purees of carrots, cilantro-poblano, Abuelita cocoa powder, almonds and coconut milk. He describes her “whimsical flauta taco — a short section of chicken-stuffed flauta with curlicues of crema, shredded pickled watermelon radish, and a sprinkle of chopped cilantro nestled in a black-bean tortilla that retains the legume’s flavor. It’s everything you’d find on a flauta platter but in a taco.” Quiñones-Pittman told Ralat that “using the immediately available ingredients — it’s almost like a challenge for me to be more creative.”
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