Chef John Padelford is reinventing the simple sausage on an open-flame all-wood grill at Butcher and The Boar. His signature green chorizo is made with ground Berkshire pork and packed with tons of green herbs, serrano and poblano peppers, sesame seeds, pepitas and spices. The seared sausage is then served with black bean mole, achiote-oil potato salad and house-made cumin crème fraiche.
Special Dish: Green Chorizo
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