/* Hide loading templates */ #js-listings:before, #js-listings:after, .loading-page:before, .loading-page, .loading-page:after, .loading-spinner:before, .loading-spinner:after, body:not(.ember-application):before, body:not(.ember-application):after, /* Hide ui that requires scripting */ #stream_launch_widget, .btn-group { display: none !important; } /* show hidden page elements */ body>#full-page-viewport-wrapper, body>#navigation-menu { display: inherit; } /* show images */ #main img, #series img, #related img { opacity: 1; } /* style warning message */ .noscript-warning { color: #003666; margin: 0 2rem 2rem 2rem; padding: 1.5rem; background: #EBC0B7; border-radius: 5px; } It looks like there's an issue with JavaScript in your browser. For a better experience, we recommend that you enable JavaScript. Go to https://www.whatismybrowser.com/guides/how-to-enable-javascript/ to learn more.

Julian Medina

Toloache, Yerba Buena

Chef Julian Medina

Enlarge

Chef Julian Medina (Courtesy of Bullfrog & Baum)

Chef Julian Medina is the chef and owner of Toloache and Yerba Buena resturaunts.

Julian Medina appears in the following:

Pink peppercorns

Pick a Pepper

Friday, February 25, 2011

By Joy Y. Wang : WNYC Producer

Chef Julian Medina advises on the uses of different types of peppercorns. Also, he shares his recipe for Hamachi Ceviche with Avocado Fries.