C'mon Chefs: It’s Time to Show the Shin Shank Some Respect

One of my favorite dishes ever was from a restaurant just outside the little town of Colima, Mexico. 

Colima is tucked between two active volcanoes—you can see the path the lava took as it drifted towards the ocean. This region is known for fresh fruits, fresh fish and a cooking style called horno de barro, using ovens built from the red clay left behind when fertile dirt was washed away towards the sea....