Basque chef Luis Bollo of Salinas tells Serious Eats where he goes for different kinds of Spanish foods in New York. On flan: "The best I've tried wasn't at a Spanish restaurant; it was at Mercadito, which is Mexican. They have two kinds, but I love the one with goat cheese and caramel. It's experimental, and flan is the kind of dessert where you can do that." [Serious Eats]
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