Bricia Lopez shares a recipe for carrot and jalapeño escabeche that she developed with her partner T.J. Steele. The pickled vegetables add brightness, acidity, crunch and a little heat to tacos ...

The food combines the Puerto Rican and Cuban backgrounds of the founders to create a menu filled with favorites from both islands, like pollo en escabeche, picadillo con arroz, and yuca al mojo.