October 14, 2024

Anchovies: a work of art in a can

Anchovies can be very divisive; some people absolutely cannot stand them. I can’t get enough of the little blighters. What’s the difference? It might be as simple as the way they’re stored.

Marcela Garcés is a professor at Siena College in New York, and as a side hustle she and her husband Yuri Morejón run La Centralita, a culinary studio that aims, among other things, “to teach guests about anchovies as a gourmet food in context”. As a result of our conversation, I now hold anchovies in even higher regard. And I know how to look after them.

Listen, and learn

Take care