Chef Carlos Falcon of the Mexican seafood restaurant Jarocho South shows diners how to extract the edible inside of sea urchin (also known as uni) from its prickly exterior. Jill Wendholt Silva jsilva@kcstar.com
Chef Carlos Falcon of the Mexican seafood restaurant Jarocho South shows diners how to extract the edible inside of sea urchin (also known as uni) from its prickly exterior. Jill Wendholt Silva jsilva@kcstar.com
Chow Town

Chow Town

The daily dish on Kansas City's food and drink scene

At the new Jarocho South, you can get close & watch chefs cook barnacles, lobster

May 18, 2017 01:25 PM