Silvia McCollow and her husband, Cory, own Nido, a farm to table Mexican restaurant. The inspiration for Silvia’s approach to food was her father’s farms in Nayarit, Mexico, where she worked every summer as a kid and her family’s own urban garden in Los Angeles.
“You name it, my parents probably grew it. Limes, pomegranate, peppers, walnuts, and figs,” she noted. “They never wasted a thing. My mother always found a way to use any leftover scrap from rind to root.”
Nido – pork adobado tacos served on house-made corn tortillas, topped with a seasonal fruit salsa
Silvia McCollow shares a spicy soup recipe that reflects the best of the farmers market bounty.