Mark and Liz Mendez on "Starter Anchovies" and What to Sip With Them

Ah, the seafood of Spain. With such a wealth of treats from the deep, it's no wonder that they have a palate that's...shall we say...a bit broader than your average American diner's. So how do you adapt a Spanish anchovy dish to an American audience whose primary experience with the fish is likely picking it off their Caesar salads? Mark Mendez of Chicago's Vera to find out more...