Recipe submitted by Drew Shonka
Along with concurrent careers in photography and education, Drew has cooked in different capacities for most of the last thirty years. His favorite job was lead chef at Munich’s only Mexican restaurant, the Casa de California. After a long period of vegetarianism, Drew decided the best place to source and enjoy fresh, well-raised meat is the Driftless Region. He is now the Viroqua Food Cooperative's Meat Buyer.
