Woods Hill Table owner Kristin Canty and chef Charlie Foster are so devoted to local, sustainable food that they raise the restaurant’s meat at a dedicated livestock farm in New Hampshire. But what to do with the leftover cuts that don’t make it onto the menu? Starting this March, they’ll be incorporated into posole, al pastor, and barbacoa at their newest spot, Mexicali-inspired Adelita. The kitchen will also be using local seafood in Baja-style dishes such as ceviche and lobster tostadas. Foster’s mother-in-law, who hails from the area, even visited recently to give him a crash course in working with masa. “I’m trying to use every resource I have to do this cuisine justice,” he says.
1200 Main St., Concord, adelitaconcord.com.
Source URL: https://www.bostonmagazine.com/restaurants/2018/02/20/adelita-west-concord/
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