Presilla's Ecuadorian Spicy Onion and Tamarillo Salsa, made right in David Greene's kitchen.
January 14, 2013 For her new book, Gran Cocina Latina, chef Maricel Presilla visited homes and restaurants across Latin America to document their food. But one dish familiar to Americans, the sauce often served with Cuban-style yuca fries, has a surprising origin — Presilla herself.
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