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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

More Videos

Broadway Deli coming to the Crossroads 2:09

Broadway Deli coming to the Crossroads

New East Crossroads brewery serving up an eclectic range of beer 1:47

New East Crossroads brewery serving up an eclectic range of beer

Chef Michael Smith relocating and renaming Crossroads restaurant 1:19

Chef Michael Smith relocating and renaming Crossroads restaurant

Jonathan Justus opens new South Plaza restaurant 2:37

Jonathan Justus opens new South Plaza restaurant

Pullman BBQ in Parkville 0:44

Pullman BBQ in Parkville

Christopher Elbow new chocolate bars 1:01

Christopher Elbow new chocolate bars

Behind the scenes at Farm to Market Bread Co. 3:17

Behind the scenes at Farm to Market Bread Co.

London barbecue is beginning to turn heads 3:04

London barbecue is beginning to turn heads

Create a craft cocktail aboard your next flight 1:04

Create a craft cocktail aboard your next flight

Ibis Crossroads bakery: Toast to Tartines 2:02

Ibis Crossroads bakery: Toast to Tartines