Transfer short ribs to a plate.

I drain the syrup (which I also save because you end up with a lovely, pink rhubarb syrup) then dehydrate the candied rhubarb pieces for a few hours, just until chewy on the outside but soft in the inside.I also put rhubarb directly on a grate close to a hot fire so it gets a nice char, while getting a little smokey.

is completely heated by wood and it gives fruits the most delicious, mellow smoked flavor.I cut the charred rhubarb up and toss with granulated sugar.It's not enough sugar to make the rhubarb too sweet, but it will cook up bright pink and cut the very acidic nature of rhubarb.".

Juan Carlos Gonzalez, Executive Chef, SoBou."I like to use rhubarb in form of a syrup — rhubarb and strawberry.

Love to drizzle it over some.

right out of the fryer.".While the burrito might not be spicy enough for some palates, it's well-flavored, and El Dorado does an excellent job of catering to a wide clientele.

The food is everything Tex-Mex should be: Cheese-laden, approachable, and hitting the right notes of fat and salt.And honestly, you'll be hard-pressed to find a better option around these parts.. Arizona:.

Anita's Street Market, Tucson.The first fact to engender your trust about Anita's Street Market is that it makes its own tortillas: Both larger flour varieties to wrap their burritos, and smaller ones with masa for their tacos.