If two slices of bread can be the substrate for anything ones culinary imagination can conjure up, and still be called a "sandwich", then why can't we take that same creative approach with the humble tortilla?
The answer to that question, according to Scott Graves, owner of Parrilla Grill in Boise's Hyde Park, is a resounding "Claro que si!" Of course you can! Nothing against Tex-Mex, mind you, but why limit ones definition of the classic burrito or wrap to a particular geography?
Understanding this is the key to what Scott Graves ikes to call a "fusion grill". How about the Bombay Bomburrito, with a ginger banana chutney smear with cilantro lime rice, bamboo shoots, purple cabbage, and a green chili sauce to go with your choice of carne? Or for that matter, why not a Buffalo Gypsy Salad with Asian marinated buffalo and gorgonzola cheese?
In this Local Food, Local Voices episode, we'll sit down with Scott and learn about the history of his restaurant and its culinary take, and his move toward more locally sourced ingredients. La comida en este ristorante is muy bueno...or should we say tres bien...or hun hao...or kheli khoob...