At chef José Enrique's eponymous restaurant, the chef treats hallmarks of traditional Caribbean cuisine—pork, plantains, dorado—with a light touch. "I get good ingredients, and try not to mess with them too much," Enrique says. With this dish shared with Wine Spectator, the carrots are sweet and the orange juice, as it cooks, brings out more sweetness. These elements are tempered by tangy olives and capers, as well as smoky flavors from quickly grilling the fowl.
For the full article, check out the new issue of Wine Spectator, on newsstands July 1, 2014.
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