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Juan Alcón
I personally prefer escabeche smothered in a generous mound of julienned onions. Other cooks may use less.
Maggie Schmitt describes the history of escabeche, a dish that spans three continents in
The Vinegared Dish Found 'Round the World.
Maggie Schmitt is a freelance researcher and translator based in Madrid. She is currently working on a book called The Gaza Kitchen with Laila El-Haddad. Learn more at gazakitchens.wordpress.com.
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