At his charming New Hampshire eatery, Vida Cantina, chef and owner David Vargas combines the flavors of his family’s Mexican heritage with masterful technique and locally grown ingredients. Vargas recently brought his lauded cuisine to the Beard House for a one-night-only tasting menu packed with vibrant bites and beverages. A favorite from the evening: his tender, perfectly seasoned Maine potatoes dressed with a smoky, salty chorizo vinaigrette. Get the recipe and join us in potato heaven.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
