A few firsts in this pesto. First time… 1. Using queso Manchego in pesto (although it went along for the ride with quite a bit of Parmigiano-Reggiano) 2. Not toasting the pine nuts which is how it’s actually done in Italia. VERDICT: Still delicious so if you’re in a pinch, forgoing the pine nut toasting needn’t be sacrilegious. 🙃

This is great for when you’ve got more arugula than you’d like for what you got it for.

Condiments to dip them dippers in. From north to south: Homemade Chili Padi, Soy Sauce, Leek Oil, Yuzu Pepper, Homemade Chili Oil

Made from scratch!

The meat was great and this was the icing on the cake. The green sauce was a first and it tasted like there was fresh lime in it.

What would I do without the chicken sashimi condiments?

Made my own membrillo with a buncha quince I picked!

If the house sambal is on the menu as a dish in its own right, ya gotta order it.

The only item in English at the pizzeria. I nearly burned my ass at Güerrin. 🌶

To go with the halibut.

With scallions & crunchies

Made DIY with 3 sauces in the array of condiments and toppings that were set out for communal use, namely Hong Kong Sauce (a type of chili sauce), Thai Chili Sauce (also a type of chili sauce) and Arashi Special Sauce (this was like hot sauce). To dip yer’ shabu shabu dippers with or just to dunk in a single mouthful if you so hate yourself.