Meet: Marco Garcia owner and chef of Los Tacos Azules, Tokyo
At his Sangenjaya restaurant, Marco is combining fresh tortillas that handmade from native Mexican blue corn (‘azules’ means blue in Spanish), with seasonal Japanese ingredients.
Appetite Press
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Scallop & grape carpaccio, Mexican sesame sauce, coriander milk
Light and creamy, this dish celebrates sesame-harvest season in Japan.
Get to know: Corn in Japan
I’ve always thought that corn tastes best with copious amounts of mayonnaise. That was – until I moved to Japan. When corn, known locally as tomorokoshi, season hit full swing in summer, I discovered crisp corn croquettes, chilled corn potage, salty corn-kernel tempura, and more.
Elotes, Esquites
Mexican cuisine excels at many things; corn and condiments are definitely two of these.